Indian-Inspired Egg Salad9 Reviews
“Unexpected Indian flavorings take this favorite to an appealing new place. Eat with pita chips, bread, or carrot sticks.” - by USA WEEKEND columnist Pam Anderson
Original recipe yields 2 cups
- 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.
Amount Per Serving (4 total)
- 187 cal
- 14.9 g
- 3 g
- < 1%
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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..." See more 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...." See more"
"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 wit..." See moreh 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."
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