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Indian-Inspired Egg Salad

By: USA WEEKEND columnist Pam Anderson

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

Rate/Review | Read Reviews (9)

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 cups

Ingredients

2 tablespoons vegetable oil
1/2 small red onion, in small dice
1 jalapeno, seeded and minced
1/4 teaspoon ginger
1/4 teaspoon turmeric
1/8 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

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.