Name: Boiled Egg & Onion Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 Egg, hard-boiled; 1 Onion, red onion, thinly sliced into half-moons; 1 Green Chili Pepper, finely chopped; 1 Tomato, seeds removed, finely diced; 1 tsp Chaat Masala; ½ tsp Ground Black Pepper, freshly cracked; 1 tsp Mustard Oil, optional, for a pungent kick; 1 tbsp Lemon Juice; ½ tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

20 mintotal

Prep 10 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Boil the eggs for 10-12 minutes until hard-boiled. Cool them under running water, peel, and cut into bite-sized chunks.
10–12 min
In a mixing bowl, add the thinly sliced onions, diced tomatoes, and green chillies.
Add salt, chaat masala, and black pepper to the vegetables and toss them. This allows the onions to release a bit of their flavor.
Add the chopped boiled eggs to the bowl.
Drizzle the lemon juice and mustard oil (if using) over the eggs.
Toss very gently to ensure the egg yolks don't completely break apart into a paste.
Garnish with fresh coriander and serve immediately.

How to tell it's done

Soft, creamy egg bites contrasting sharply with the pungent crunch of raw red onions.

Nutrition

Per serving, from 2 servings.

163kcal

Where the calories come from

Protein12.4 g30%
Carbohydrate9.3 g23%
Fat8.6 g47%

Sugars: 4.6 g
Saturated fat: 2.8 g
Fibre: 1.9 g
Potassium: 377 mg
Calcium: 73 mg
Iron: 1.9 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

A drizzle of raw mustard oil gives this salad an authentic, pungent 'dhaba' style flavor profile that pairs beautifully with boiled eggs.

What to serve it with

Great as an evening snack or a side dish with Dal-Chawal.

Common mistakes

The yolks crumble into the dressing.: Season the onion and tomato first, then add the eggs and fold two or three times only. Eggs stirred through a dressed salad break down almost immediately.
The eggs have a grey ring around the yolk.: Ten to twelve minutes is the outside limit, and they should go straight under cold running water. That grey ring is overcooking, and it brings a sulphurous edge with it.

Substitutions

Shallots in place of the onion are milder and better suited to being eaten raw.
Leave the mustard oil out for a milder salad; lemon and chaat masala carry it perfectly well.

Storing and reheating

Serve within an hour or two. Boiled eggs keep three days in the fridge in their shells; peel and dress at the last moment, since a dressed egg salad weeps and dulls overnight.

Rajasthani Pyaz Tamatar Kachumber

Pyaz tamatar kachumber dresses onion and tomato with lemon and green chilli.

5 minvegan

Raw Mango & Onion Salad

Raw mango and onion salad is sharp enough to eat in small amounts alongside a rich meal.

10 minvegan

Roasted Paneer Tikka Salad

Paneer tikka salad puts charred marinated paneer over raw vegetables rather than in a gravy.

25 minvegetarian

Roasted Peanut & Tomato Chaat

Peanut and tomato chaat dresses roasted peanuts with onion, tomato and lemon.

10 minvegan

Sindhi Bhee & Boondi Salad

Bhee and boondi salad folds lotus root and crisp boondi into yoghurt, a Sindhi combination.

30 minvegetarian

South Indian Cowpea Salad

Cowpea sundal tosses boiled cowpeas with coconut and a mustard tempering, offered at South Indian temples.

8 hr 35 minvegan

Ingredients