Nepalese Egg Salad

By Bostoncook

Ingredients

• 4 large eggs
• 1 tbsp canola oil
• 1 tsp black mustard seeds
• 1/8 tsp cayenne (1/8 to 1/4)
• 1/2 tsp cumin seeds
• 1/3 cup light mayonnaise
• 1 tbsp lemon juice
• 1 cup chopped tomatoes
• 1/4 tsp salt, or to taste

Details

Servings 3

Preparation

Step 1

1. Place the eggs in a saucepan with cold water to cover and bring to a boil; then lower the heat, cover, and simmer for about 5 minutes. Remove the saucepan from the heat, cover and allow to sit for about 15 minutes.

2. Meanwhile, warm the oil in a very small skillet or saucepan. Add the mustard seeds, cayenne, and cumin seeds, cover, and cook on medium-low heat until the mustard seeds begin to pop. Shake the pan occasionally to prevent burning. Transfer the spice mixture to a serving bowl, stir in the mayonnaise and lemon juice, and set aside.

3. When the eggs are cooked, drain them and place in very cold water. Peel and chop them. Add the eggs, tomatoes, and salt to the serving bowl and mix well.


A surprise hit - Easy, delicious, and distinctive tasting. Our new favorite egg salad.