Indian-Inspired Egg Salad Recipe -
Indian-Inspired Egg Salad Recipe

Indian-Inspired Egg Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings


  1. 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.
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  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2006

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 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.

Most Helpful Critical Review
Dec 27, 2008

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 with 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.


12 Ratings

Apr 03, 2007

I really liked this minus the cilantro. I love egg salad and this was just a little something different with a bit of spice.

Dec 03, 2006

Very Indian. Nice taste.

Dec 18, 2007

Sorry but this was awful. There are way too many conflicting flavors. Husband wouldn't touch it, and he'll eat anything. Thanks anyway.

Mar 11, 2010

I really wanted to love this because I love Indian food and sandwiches but as another reviewer said It was missing something. I left out the jalapenos (personal preference) but added some red pepper flakes instead. I added yogurt and mustard because I felt it needed some tang to balance the flavors.

Nov 13, 2008

This is excellent!! I had it in a pitta bread for lunch today and loved it. Wouldn't change a thing. Thank you so much for giving me a new favourite sandwich filling :-)

Jun 30, 2008

Good, but I think I would use less jalepeno next time. It was a little much and tended to overpower the other flavors.


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  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 3 g
  • < 1%
  • Cholesterol
  • 318 mg
  • 106%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 192 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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