Indian-Inspired Egg Salad

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

INGRIDIENT

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

DIRECTION

Step: 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.

NUTRITION FACT

Per Serving: 187 calories; protein 9.8g; carbohydrates 3g; fat 14.9g; cholesterol 318mg; sodium 95.3mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb