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Indian-Inspired Egg Salad

Indian-Inspired Egg Salad

USA WEEKEND columnist Pam Anderson

Unexpected Indian flavorings take this favorite to an appealing new place. Eat with pita chips, bread, or carrot sticks.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 318 mg
  • 106%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet


  1. Heat oil in a non-stick skillet over medium-high heat. Saute onion until tender, about 4 minutes. Add jalapeno, ginger, turmeric and cayenne; saute until fragrant, about 1 minute. Add eggs, stirring constantly to blend flavors, about 2 minutes. Off heat, stir in tomato, cilantro, and salt. Serve warm, at room temperature or chilled.
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A great variation on the traditional egg salad! I made indian food last night and I was trying to find a way to use some of the spices I had purchased... this recipe fit the bill! I reccommend serving this on toasted pita bread with a sour cream spread. I may not make this often, but it's a lot of fun trying different things! I left out the jalapeno and added a little chili powder for spice.


I really liked this minus the cilantro. I love egg salad and this was just a little something different with a bit of spice.


If you're looking for a taste variation of egg salad, this is a good recipe to try. I couldn't completely depart from the "traditional" egg salad sandwich though, as I served this on fresh bread with lettuce and mayo. I did really like the fact that the onions were sauteed a bit, as I don't care for raw onion in egg salad.