Indian-Inspired Egg Salad recipe
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Ingredients
- 2 tablespoons vegetable oil ½ small red onion, in small dice 1 jalapeno, seeded and minced ¼ teaspoon ginger ¼ teaspoon turmeric ⅛ 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
Nutrition Info
- 186.5 caloriescarbohydrate: 3 gcholesterol: 318 mgfat: 14.9 gfiber: 0.6 gprotein: 9.8 gsaturatedFat: 3.5 gservingSize: -sodium: 95.3 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Indian-Inspired Egg Salad
Directions
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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.