Andhra Spiced Egg Salad
Spiced egg salad tosses boiled eggs with onion and Andhra chilli powder.
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20 mintotal
Prep 10 min · Cook 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- High
Ingredients
Quantities are for 2 servings.
Fifteen minutes once the eggs are boiled, and the eggs can be done a day ahead.
Method
Peel the hard-boiled eggs. Slice them into quarters or bite-sized chunks. Avoid mashing the yolks completely.
In a mixing bowl, combine the chopped onions, tomatoes, and green chillies.
Sprinkle the red chilli powder, coriander powder, and salt over the onion-tomato mixture.
Squeeze fresh lemon juice over it and toss the veggies well so they marinate in the spices for 2 minutes.
2 min
Gently fold in the boiled egg chunks and fresh coriander. Toss lightly with a spatula to prevent the yolks from crumbling into a paste. Serve immediately.
How to tell it's done
Soft, buttery egg chunks juxtaposed with crunchy, sharp onions and a very spicy, tangy dressing.
Nutrition
Per serving, from 2 servings.
165kcal
Where the calories come from
- Protein12.4 g30%
- Carbohydrate9.5 g23%
- Fat8.7 g47%
- Sugars
- 4.7 g
- Saturated fat
- 2.8 g
- Fibre
- 2.1 g
- Sodium
- 713 mg
- Potassium
- 384 mg
- Calcium
- 74 mg
- Iron
- 2 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Tossing the veggies with spices before adding the eggs ensures the spices are evenly distributed without turning the egg yolks into mush.
What to serve it with
Good enough to eat on its own, or as a side dish to Chicken Biryani.
Common mistakes
- The yolks break up into a paste.
- Fold the eggs in last with a spatula, two or three turns only. Quartered eggs stirred into a dressed salad crumble almost immediately.
- The spices sit on top rather than through the salad.
- Dress the onion and tomato first and let them sit two minutes. Chilli powder needs the moisture from the vegetables to bloom; sprinkled over eggs it stays raw and dusty.
Substitutions
- Kashmiri chilli powder gives the same colour with far less heat if Andhra chilli is too fierce.
- Shallots in place of the onion are milder and suit a salad eaten raw.
Storing and reheating
Best within a few hours. Boiled eggs keep three days in the fridge in their shells, so peel and assemble fresh. Dressed, the salad weeps and the eggs turn rubbery overnight.
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