Indian-Inspired Egg Salad


  • 2 tablespoons vegetable oil
  • ½ small red onion, in small dice
  • 1jalapeno, seeded and minced
  • ¼ teaspoon ginger
  • ¼ teaspoon turmeric
  • ⅛ teaspoon cayenne pepper
  • 6hard-cooked eggs, peeled and cut into large dice
  • 1 small tomato, cut into small dice
  • 2 tablespoons chopped fresh cilantro
  • Salt, to taste
  • Directions

  • 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.


  • Tips

    Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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