Egg Salad Recipe – Indian Style with Cucumber & Chaat Masala

Last Updated on 2 months by Neha Deshmukh

Egg Salad Recipe – Indian Style with Cucumber & Chaat Masala

Hey everyone! If you’re anything like me, you’re always looking for quick, flavorful snacks or light meal options. And honestly, this Indian-style egg salad has become a total staple in my kitchen. It’s a vibrant twist on a classic, packed with fresh flavors and a little bit of spice. I first made this when I was craving something light and refreshing, and it’s been a hit ever since! It’s perfect for a quick lunch, a picnic, or even a light dinner.

Why You’ll Love This Recipe

This isn’t your average egg salad. We’re taking simple boiled eggs and elevating them with the bright, bold flavors of Indian cuisine. Think cooling yogurt, fresh herbs, a hint of spice, and that irresistible chaat masala kick! It’s ready in under 20 minutes, super easy to make, and seriously addictive. Plus, it’s a fantastic way to use up leftover boiled eggs.

Ingredients

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

• 4 eggs
• 1 large cucumber
• 1 small onion
• 1 small tomato
• 2 tbsp coriander leaves (about a small bunch)
• 2 tbsp mint leaves (about a small bunch)
• 1 tbsp green chutney
• 1 tsp tamarind chutney
• ½ tsp Kashmiri chili powder
• ¼ cup thick yogurt (about 60ml)
• Black salt to taste
• Crushed black pepper to taste
• Chaat masala to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Kashmiri Chili Powder: Don’t skip this! It adds a beautiful color and a mild, fruity heat – it’s not like your typical chili powder. If you can’t find it, paprika can work in a pinch for color, but it won’t have the same flavor.
• Black Salt (Kala Namak): This is a game-changer. It has a unique, slightly sulfurous flavor that adds a wonderful depth to the salad. It really elevates the taste!
• Fresh Coriander & Mint: Seriously, use fresh herbs! They make all the difference. I always have a little herb garden going just for recipes like this. Dried just doesn’t compare.
• Yogurt: I prefer using thick, Greek-style yogurt for a creamier texture. You can strain regular yogurt through cheesecloth for about 30 minutes to thicken it up.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your eggs until they’re perfectly cooked – about 8-10 minutes should do the trick. Once they’re cool enough to handle, peel them and dice them into a mixing bowl.
2. Now, dice your cucumber, chop your tomato, and mince your onion. Add these to the bowl with the eggs. Throw in those lovely chopped coriander and mint leaves too! Give it a gentle toss.
3. In a separate bowl, whisk together the yogurt, black salt, and black pepper. Pour this creamy mixture over the egg and veggie mixture.
4. Time for the flavor boost! Sprinkle in the Kashmiri chili powder, then add the green and tamarind chutneys. Mix everything thoroughly, making sure everything is nicely coated.
5. Give it a taste and adjust the seasoning as needed. Don’t be shy with the chaat masala – it’s what really brings it all together! Serve immediately for the best flavor and texture.

Expert Tips

• Don’t overcook the eggs! Overcooked eggs can get rubbery.
• For a smoother texture, you can gently mash some of the egg with a fork.
• Taste as you go! Adjust the spices and chutneys to your liking.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped green chili.
• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative – coconut yogurt or cashew yogurt work really well.
• Festival Adaptations: This is perfect for picnics or light meals during festivals like Holi or Diwali. It’s easy to transport and always a crowd-pleaser. My aunt always makes a big batch for our family gatherings!

Serving Suggestions

This egg salad is delicious on its own, but here are a few ways to serve it:

• Spread it on bread or crackers for a quick snack.
• Serve it with a side of papdi for a chaat-like experience.
• Stuff it into pita pockets or wraps for a light lunch.
• Enjoy it as a side dish with your favorite Indian meal.

Storage Instructions

This egg salad is best enjoyed immediately, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the texture may change slightly as it sits.

FAQs

Let’s answer some common questions:

• Is this egg salad best served immediately? Yes! It tastes freshest when served right away. The flavors meld beautifully, and the veggies stay crisp.
• Can I use a different type of chutney? Absolutely! Feel free to experiment with different chutneys, like mango chutney or mint-coriander chutney.
• What is Kashmiri chili powder and can I substitute it? Kashmiri chili powder is known for its vibrant color and mild heat. Paprika can be used for color, but won’t have the same flavor.
• How can I adjust the tanginess of the salad? Add a squeeze of lemon or lime juice to brighten up the flavors.
• Can I make this egg salad ahead of time? You can boil the eggs and chop the veggies ahead of time, but I recommend mixing everything together just before serving to prevent it from getting soggy.

Enjoy! I hope you love this Indian-style egg salad as much as I do. Let me know in the comments if you try it and what you think!