Egg Salad Recipe – Quick Indian-Style Cucumber & Onion Mix

Last Updated on 2 months by Neha Deshmukh

Egg Salad Recipe – Quick Indian-Style Cucumber & Onion Mix

Hey everyone! If you’re anything like me, you’re always looking for quick, easy, and delicious recipes that don’t require hours in the kitchen. This egg salad is exactly that. It’s a little twist on the classic, with a fresh Indian-inspired flavour that I think you’ll absolutely love. I first made this when I was craving something light and flavourful for lunch, and it’s been a staple ever since!

Why You’ll Love This Recipe

This isn’t your grandma’s egg salad (unless your grandma is Indian, that is!). It’s a super speedy recipe – ready in just 10 minutes. The combination of creamy mayo, tangy yogurt, and a hint of mustard sauce is seriously addictive. Plus, the fresh crunch of cucumber, onion, and coriander takes it to another level. It’s perfect for a quick lunch, a light snack, or even a side dish.

Ingredients

Here’s what you’ll need to whip up this delicious egg salad:

• 4 hard boiled eggs
• 2 cucumbers
• 1 large onion
• 1 large tomato
• 3 tbsp coriander leaves (fresh, chopped)
• 3 tbsp mayonnaise
• 1 tbsp yogurt
• 1 tsp mustard sauce
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference.

• Mustard Sauce: I love using Indian-style mustard sauce – it has a unique tang that really elevates the flavour. You can find it at most Indian grocery stores. If you can’t find it, Dijon mustard is a good substitute, but it won’t have quite the same kick.
• Coriander Leaves: Fresh coriander (cilantro) is a must! It adds such a bright, fresh flavour. Don’t skimp on this – it’s what makes this egg salad special. About 3 tablespoons, roughly chopped, is perfect.
• Yogurt: I prefer using plain yogurt for a little extra tang and to lighten up the mayo.
• Eggs: Make sure your eggs are properly hard-boiled. About 8-10 minutes in boiling water should do the trick.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously easy.

1. First, chop the hard-boiled eggs, cucumbers, onion, and tomato into bite-sized pieces. Don’t worry about making them perfect – a little rustic is fine!
2. Pop everything into a mixing bowl and add the chopped coriander leaves.
3. In a separate bowl, whisk together the mayonnaise, yogurt, and mustard sauce until it’s smooth and creamy. Give it a good whisk to make sure everything is well blended.
4. Pour the dressing over the chopped vegetables and eggs. Gently toss everything together until all the ingredients are nicely coated.
5. Season with salt and pepper to your liking. Taste as you go – you can always add more!
6. Serve immediately for the best texture and flavour.

Expert Tips

Here are a few little things I’ve learned over the years:

• Don’t overmix the salad, or it will become mushy.
• For a creamier salad, use a little more mayonnaise.
• If you want a brighter flavour, add a squeeze of lemon juice.
• Chilling the eggs slightly before chopping makes them easier to handle.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Stick to the original recipe.
  • Medium: Add a pinch of red chilli powder or a finely chopped green chilli to the dressing. My friend, Priya, loves this!
  • Hot: Add a teaspoon of your favourite hot sauce.
• Festival Adaptations:
  • Easter: This makes a lovely addition to an Easter brunch spread.
  • Brunch: Serve it with some crusty bread or crackers for a satisfying brunch.

Serving Suggestions

This egg salad is so versatile! Here are a few ways to enjoy it:

• Spread it on bread for a classic egg salad sandwich.
• Serve it with crackers or vegetable sticks for a quick snack.
• Stuff it into pita pockets for a light lunch.
• Serve it as a side dish with grilled chicken or fish.

Storage Instructions

Leftover egg salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as it can become a little watery over time.

FAQs

Got questions? I’ve got answers!

• Is this egg salad best served immediately? Yes, absolutely! It tastes best when it’s freshly made.
• Can I use Greek yogurt instead of regular yogurt? Yes, you can! Greek yogurt will make the salad even thicker and creamier.
• What kind of mustard sauce is best for this recipe? Indian-style mustard sauce is ideal, but Dijon mustard is a good substitute.
• Can I add other vegetables like bell peppers or peas? Definitely! Feel free to add any veggies you like.
• How can I prevent the egg salad from becoming watery? Don’t overmix the salad, and store it in an airtight container in the refrigerator.

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you all.