Boiled Egg Salad Recipe

About this recipe

This Boiled Egg Salad is a perfect fusion of Indian flavors and modern health-conscious cuisine. Packed with protein-rich boiled eggs, crunchy vegetables, and a zesty yogurt-mint dressing with a hint of Indian spices, this salad is ideal for fitness enthusiasts looking for a nutritious and flavorful meal. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 6 pcs White Eggs
• 500 g Tomato - Hybrid
• 250 g Cucumber
• 250 g Carrot
• 500 g Onion
• 200 g Dahi
• 100 g Jeera Powder
• 200 g Black Salt
• - Red Chilli Powder
• 100 g Salt
• - Chaat Masala
• 250 ml Lemon Juice Concentrate

Instructions

1. 1. Place 6 eggs in a saucepan, cover with water, and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat, transfer eggs to ice water, and let them cool for 5 minutes.
2. 2. Peel the boiled eggs and cut them into quarters. Set aside.
3. 3. In a large mixing bowl, combine 1 cup diced cucumber, 1 cup diced tomatoes, 1/2 cup grated carrots, 1/4 cup finely chopped red onions, and 2 tablespoons chopped fresh coriander leaves.
4. 4. In a small bowl, prepare the dressing by whisking together 1/2 cup plain yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon roasted cumin powder, 1/2 teaspoon chaat masala, 1/4 teaspoon black salt, 1/4 teaspoon red chili powder, and a pinch of regular salt. Adjust seasoning to taste.
5. 5. Gently toss the boiled egg quarters with the prepared vegetables. Drizzle the yogurt dressing over the salad and mix gently to coat evenly.
6. 6. Transfer the salad to a serving platter, garnish with additional coriander leaves, and sprinkle with a pinch of roasted cumin powder for extra flavor. Serve immediately or chill in the refrigerator for 10 minutes before serving.