High Protein Egg Salad Recipe - No Mayo | 25 Minutes Healthy Meal

Try this delicious egg salad recipe without mayonnaise. Enjoy a lighter, protein-rich meal that is full of flavor, ready in 25 minutes.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Salad, Side Dish

Cuisine: Fusion, Indian

Servings:

Calories: 245kcal

Author: Sonia

Ingredients

4 eggs hard boiled and peeled
1 cucumber deseeded and finely diced
1 capsicum any colour, finely diced
1 small red onion very finely diced
3 tbsp fresh coriander roughly chopped
5 tbsp hung curd or thick Greek yogurt
1.5 tbsp lemon juice freshly squeezed
2 tsp chili oil
0.5 tsp Dijon mustard or 0.5 tsp kasundi
0.5 tsp roasted cumin powder jeera powder
0.3 tsp kala namak black salt
1 pinch regular salt to taste
0.5 tsp extra chili oil to drizzle on top

Instructions

Hard boil the eggs: Heat water in a saucepan. When it comes to a boil, place eggs and let them cook for exactly 10 minutes or till the yolk fully sets. Transfer to an ice bath instantly. Peel immediately and set aside. If the eggs are already boiled and refrigerated, bring to room temperature before using.
Make the dressing: In a bowl, whisk together 4 tablespoons hung curd (chakka dahi) or Greek yogurt, lemon juice, chili oil, Dijon mustard (or kasundi), roasted cumin powder, kala namak (black salt), and regular salt if needed. The consistency of this dressing should be thick, creamy, yet pourable. Taste and adjust the flavors - it should be tangy and zesty from the lemon, slightly smoky from the addition of cumin. It should also have a slightly noticeable mineral note from the kala namak and mild spice kick from the chili oil. Refrigerate until use.
Chop everything uniformly: Dice the eggs, cucumber, capsicum, and onion to roughly 1cm dice size. Next, finely chop fresh coriander.
Assemble the salad: To a salad bowl, add the diced eggs and chopped vegetables cilantro. Pour the dressing over and toss gently so that it coats everything evenly. Scatter the chopped fresh coriander.
Plate and finish: Divide into plates. Drizzle the extra chili oil on top for the extra heat and color. Serve immediately or refrigerate for 15 minutes before serving. Avoid longer refrigeration as the vegetables may start releasing moisture.

Notes

Uniform dice size matters: All ingredients should be chopped to roughly the same size, ie around 1 cm. Not just for aesthetics, but also as even chopping means every forkful gives you egg, vegetables, and dressing together. No uneven bites this way.
Deseed the cucumbers before chopping: To prevent water pooling at the bottom of the salad bowl. You can run a spoon down the insides of the cucumber to remove the seed channel. This changes the texture of the salad immensely.
Hung curd or Greek yogurt? Hung curd made from full-fat dahi is slightly sour, creamy, and can be easily made in most Indian kitchens. Not to mention that it tastes great. If you don’t have the time to make hung curd, opt for Greek yogurt - Epigamia and Milky Mist are some of the easily available swaps.
To make the hung curd/ chakka:
If using the hung curd filter strainer, add curd/ dahi in strainer filter and replace the lid. Place in the refrigerator for at least 3 hours or overnight. Scoop out the hung curd in a bowl before making the dressing.
Alternatively, if straining using a muslin cloth, pour the curd in the cloth and gently twist to lock the curd in and press gently to force the water out. Place a heavy object like mortar pestle over the cloth and set aside for 4-5 hours. Best if refrigerated if you don’t want sourness to develop in the curd.
Chili oil: To make at home with ease, pour hot neutral oil over chili flakes in a heat-proof bowl. Refrigerate the extra oil for next use. For storebought version, MasterChow and Ching's Secret are some easily available varieties.

Nutrition