Spiced Egg Salad Bowl
Creamy, tangy egg salad with crisp cucumber and red onion, tossed in a zesty lemon-cumin dressing. A quick, protein-packed bowl with a south Indian twist.
20 min 2 servingsEasy
Ingredients
2 servingsContains: egg
Flavor profile
Spice
Richness
Method
- 1Place 4 large eggs in a saucepan and cover with 200 ml water. Bring to a boil over medium heat.
- 2Once boiling, reduce heat to low, cover, and simmer for 8 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool for 5 minutes.
- 3Peel the eggs and chop them into small, even pieces. Set aside.
- 4In a small bowl, mix 20 ml lemon juice, 10 g chopped fresh coriander, 5 g finely chopped green chilli, 5 g roasted cumin powder, and 10 g finely diced cucumber.
- 5Add the chopped eggs to the dressing and gently fold to combine. Season with salt to taste.
- 6In a separate bowl, mix 50 g finely diced red onion, 50 g diced cucumber, and 10 g chopped fresh coriander.
- 7Add the egg mixture to the vegetable mix and toss gently to combine.
- 8Chill for 10 minutes before serving to let flavours meld. Serve cold or at room temperature.
Frequently asked
About 20 minutes total — 10 min prep and 10 min cooking.
Yes — Spiced Egg Salad Bowl is eggetarian, gluten free.
Spiced Egg Salad Bowl contains egg. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
