- 2 tablespoons vegetable oil
- 1/2 small red onion, in small dice
- 1 jalapeno, seeded and minced
- 1/4 teaspoon ginger
- 1/4 teaspoon turmeric
- 1/8 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
- 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.
05/12/2018
recipepes.com
ndian-nspired Egg Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
