Egg Salad Recipe – Indian-Spiced with Chili & Mustard

Last Updated on 4 months by Neha Deshmukh

Egg Salad Recipe – Indian-Spiced With Chili & Mustard

Hey everyone! I’m so excited to share this egg salad recipe with you. It’s a little twist on a classic, borrowing some of my favourite Indian flavours to create something truly special. I first made this when I was craving something comforting but wanted a bit of a kick – and it’s been a family favourite ever since! It’s quick, easy, and seriously delicious.

Why You’ll Love This Recipe

This isn’t your average egg salad. We’re taking creamy, comforting goodness and giving it a vibrant Indian-inspired makeover. The chili flakes and mustard seeds add a lovely warmth and depth of flavour that you won’t find anywhere else. Plus, it’s ready in under 30 minutes – perfect for a quick lunch or a light dinner. Honestly, it’s a game changer!

Ingredients

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

• 3 hard boiled eggs
• 2 tablespoons onions, finely chopped
• 2 tablespoons coriander leaves (cilantro), chopped
• 1 garlic clove, minced
• 3 tablespoons mayonnaise (or substitute – see variations!)
• 0.25-0.5 teaspoon black pepper
• 0.5-1 teaspoon red chili flakes (adjust to your spice preference!)
• 0.125 teaspoon ground mustard seeds
• 1 teaspoon dried herbs (I like a mix of oregano and thyme)

Ingredient Notes

Let’s talk about what makes this recipe sing! The secret is really in the spices.

• Mustard Seeds: Don’t underestimate the power of these little guys! They add a subtle nutty flavour and a gentle warmth that’s so characteristic of Indian cooking.
• Chili Flakes: These bring the heat! Feel free to adjust the amount depending on how spicy you like things. Kashmiri chili flakes are great for colour and mild heat.
• Fresh Coriander: This is a must! It adds a bright, fresh flavour that really lifts the whole dish. Don’t skimp on it. If you really dislike coriander, parsley can work in a pinch, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, chop your hard-boiled eggs into bite-sized pieces and pop them into a mixing bowl. Don’t worry about making them perfect – a little rustic charm is perfectly fine!
2. Next, add in the chopped onions, fresh coriander leaves, and minced garlic. The aroma at this stage is amazing.
3. Now for the creamy part! Add the mayonnaise (or your chosen substitute), black pepper, chili flakes, ground mustard seeds, and dried herbs to the bowl.
4. Gently mix everything together until it’s all nicely combined. Be careful not to overmix, you want to keep some texture.
5. Give it a taste! This is the most important step. Adjust the seasoning with a little more salt, pepper, or chili flakes if needed. Everyone’s palate is different, so make it your own.

Expert Tips

• Perfectly Boiled Eggs: For easy peeling, add a teaspoon of baking soda to the water when boiling your eggs.
• Chill Time: While you can serve it immediately, letting the egg salad chill in the fridge for about 15-20 minutes allows the flavours to meld together even more beautifully.
• Don’t Overmix: Overmixing can make the egg salad mushy. Gentle is key!

Variations

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

• Vegan Adaptation: Use vegan mayonnaise and a pinch of kala namak (black salt) for that eggy flavour. It’s surprisingly effective!
• Spice Level Adjustments: If you’re sensitive to spice, start with just ¼ teaspoon of chili flakes. If you like it hot, go all the way up to 1 teaspoon or even a little more!
• Serving Style Variations: My kids love this as a filling for masala toast – a little turmeric and chili powder sprinkled on the bread before toasting. It’s also fantastic in wraps or rotis.
• Quick Weekday Lunch Adaptation: Keep a batch of hard-boiled eggs prepped in the fridge for an even faster lunch.

Serving Suggestions

This Indian-spiced egg salad is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• On toasted bread or crackers
• In wraps or rotis
• Over a bed of crisp lettuce or mixed greens
• As a filling for sandwiches
• With cucumber slices and cherry tomatoes for a light snack

Storage Instructions

Leftover egg salad can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but it will still taste good after a couple of days.

FAQs

Let’s answer some common questions:

• Can I make this egg salad ahead of time? Yes, you can! It actually tastes even better after the flavours have had a chance to meld together.
• How long does it stay fresh? Up to 3 days in the refrigerator in an airtight container.
• What’s a good substitute for mayonnaise? Greek yogurt or avocado are great healthy alternatives.
• Can I add other vegetables like peas or carrots? Absolutely! Feel free to add any veggies you like. Finely diced bell peppers or celery would also be delicious.
• Is it safe to use Indian spices in egg salad? Definitely! Indian spices are incredibly versatile and add a wonderful depth of flavour to all sorts of dishes. Don’t be afraid to experiment!