Name: Indian-Inspired Egg Salad recipe
Ingredients: 2 tablespoons vegetable oil;½ small red onion, in small dice;1 jalapeno, seeded and minced;¼ teaspoon ginger;¼ teaspoon turmeric;⅛ teaspoon cayenne pepper;6 hard-cooked eggs, peeled and cut into large dice;1 small tomato, cut into small dice;2 tablespoons chopped fresh cilantro;Salt, to taste

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Ingredients

2 tablespoons vegetable oil ½ small red onion, in small dice 1 jalapeno, seeded and minced ¼ teaspoon ginger ¼ teaspoon turmeric ⅛ teaspoon cayenne pepper 6 hard-cooked eggs, peeled and cut into large dice 1 small tomato, cut into small dice 2 tablespoons chopped fresh cilantro Salt, to taste

Nutrition Info

186.5 calories carbohydrate: 3 g cholesterol: 318 mg fat: 14.9 g fiber: 0.6 g protein: 9.8 g saturatedFat: 3.5 g servingSize: - sodium: 95.3 mg sugar: 2 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

2 cups

Recipe Note

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

Alternatives to this recipe

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Ingredients

Nutrition Info

Directions Indian-Inspired Egg Salad

Directions

Recipe Yield

Recipe Note

Alternatives to this recipe

Seared Salmon with Indian-Inspired Cream Sauce

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