Indian Egg Salad is a simple and healthy dish made with hard-boiled eggs, cucumbers, onions, tomatoes, and a simple salad dressing. This budget-friendly Indian egg salad recipe is suitable for serving as an appetizer, light meal, or side dish.
This refreshing salad recipe is similar to the popular Indian kachumber salad recipe, but it contains egg. Therefore, I call it Indian Style Egg Salat or Egg Chaat. This is the ideal salad dish for anyone looking for a protein-rich light meal.
Interestingly, most of the egg salads contain mayonnaise. If you want an egg salad without mayo or dairy, this is the recipe for you.
This Indian Egg Salad Recipe is
- Easy-to-prepare
- Prepared with basic ingredients
- Made without mayo or dairy
- Nutritious and filling
- Ready under 30 minutes
- Versatile too (will explain later in this post)
Summer is quickly approaching all over the world, and this protein-rich summer salad is the ideal light meal to keep you energized. More importantly, these quick meals are ideal for staying away from the kitchen for extended periods of time.
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Ingredients
Eggs: It is the primary ingredient of the salad. You can use any variety of poultry eggs.
Vegetables: This salad is commonly made with cucumber, onion, and tomato. I almost always use lettuce leaves in this salad. Fresh coriander leaves are used for flavor and garnishing.
Salad Dressing: Olive oil and lemon juice.
Seasoning: Black salt, crushed black pepper, chaat masala powder, etc.
How to make Indian Egg Salad
Making Indian Egg Salad is a simple process. It doesn't need to use fire other than to boil the egg. So, using already-boiled eggs, youngsters may also prepare this salad without using fire.
Making of this salad starts with boiling of eggs. Generally, hard-boiled eggs are required for this.
Boil eggs in a bowl of water for 8-10 minutes to get hard boiled eggs. Afterwards, allow the eggs to cool by running them under cold water, then peel the eggshells.
Combine chopped cucumber, onion, tomatoes and lettuce in a bowl. After adding the chopped boiled egg, toss lightly.
Meanwhile, in a bowl, combine the olive oil and lemon juice and drizzle over the salad.
Season with black salt, freshly crushed black pepper, and chaat masala powder to taste.
Gently toss. Garnish with finely chopped fresh coriander leaves and serve.
Serving Suggestions
Indian Egg Salad can be served as an appetizer, light meal or side dish. As I mentioned before, this salad may be used in a variety of ways. You can pack it inside a sandwich, use as filling of wrap, or spread it over toast.
Substitutions
If you are a vegetarian, omit the egg from the salad and substitute some fresh cottage cheese cubes or Feta cheese. Add cubes of silken tofu if you're vegan.
Normally, I prefer to add green leafy veggies in this salad. You can use any type of lettuce leaves, and if lettuce is unavailable, you can substitute baby spinach leaves or cabbage.
Variations
This Indian Egg Salad is completely mayo and dairy free. However, if you want to change up this salad, you may add mayonnaise or hung curd to make it a creamy salad.
You can also add other vegetables including English cucumber, bell peppers, carrots and beets to the salad.
Top tip
- Always use fresh vegetables for this salad.
- Put the lettuce leaves in a bowl of ice water to refresh them if you see them beginning to wilt. After about five minutes, remove it and completely pat it dry. The shock will cause the leaves to become crisp.
- Avoid overcooking the eggs. Eggs should be hard boiled but not overcooked.
More Salad Recipes
Indian Egg Salad
Materials
- 2 no Hard Boiled Eggs cut into 1 inch pieces
- 1 no Onion, small chopped
- ½ cup Cucumber chopped
- 2 tablespoon Tomato chopped
- ⅔ cup Lettuce Leaves chopped (optional)
- 2 tablespoon Coriander leaves chopped
- ½ teaspoon Black Salt
- ½ teaspoon Black Pepper crushed
- 2 teaspoon Olive Oil
- 1 tablespoon Lemon Juice
- ½ teaspoon Chaat Masala Powder
Instructions
- Combine chopped cucumber, onion, tomatoes and lettuce in a bowl. Toss lightly after adding the chopped boiled egg.
- Add olive oil and lemon juice in a bowl and drizzle on top of the salad.
- Season the salad with black salt, freshly crushed black pepper and chaat masala powder.
- Toss gently. Serve garnished with finely chopped fresh coriander leaves.
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