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Photo of Chunky Egg Salad by Sreemoyee Bhattacharjee at BetterButter
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Chunky Egg Salad

Apr-14-2017
Sreemoyee Bhattacharjee
10 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Chunky Egg Salad RECIPE

An easy yet such a delicious salad, which becomes a complete meal with just some toasted bread to go along.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • American
  • Baking
  • Chilling
  • Salad
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

  1. Boiled Eggs 2
  2. Onion 1
  3. Mayonnaise 4tbsp
  4. Pepper Powder 1/2 tsp
  5. Chives - 1/4 th tsp
  6. Kosher salt - 1/8 th tsp
  7. Lemon juice - 1 tsp
  8. Mustard paste - 1 tsp
  9. Cilantro leaves (chopped) - 2 tbsp
  10. Garlic toasted bread:
  11. Bread slices - 4
  12. Grated cheese - 1/4 th cup
  13. Butter 2tbsp
  14. Grated Garlic 2
  15. Oregano 1tsp

Instructions

  1. Hard boil the eggs for 10 minutes and strain them. Dip them in cold water and remove the shells.
  2. Slice the boiled eggs into chunky pieces and keep aside.
  3. Slice the onion into squares and dip them in cold water with some ice for 15 minutes.
  4. Now whisk the mayonnaise with some mustard paste, pepper powder, chives and lemon juice.
  5. Mix in some kosher salt and chopped cilantro leaves.
  6. Now strain the onions completely and then add these, sliced eggs into the mayo dressing. Fold lightly.
  7. Now to make the toast, lightly butter the slices.
  8. Spread the grated cheese, grated garlic, oregano.
  9. Bake or toast these in a preheated oven at 200 degree Celsius for 15 minutes.
  10. Serve the egg salad along with the toast.

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