If you love eggs and want to rustle up a healthy dish using it, here are some interesting ideas.
Chickpeas and Egg Salad
A popular and healthy breakfast dish or can also be served as an appetizer.
Ingredients
Chickpeas – 400 gms, soaked in water for 6 to 8 hours, Eggs – 3 to 4, hard-boiled, sliced, Onion – 2 to 3 tblsp, finely chopped, Olive Oil – 2 tblsp, White Vinegar – 2 tblsp, Pepper Powder – 1/4 tsp, Salt – 1/4 tsp, Coriander Leaves – 1 tblsp, finely chopped
Method
– Drain and rinse the chickpeas.
– Pressure cook until 3 to 4 whistles and remove.
– Hard boil the eggs and slice (or chop) them into small pieces.
– Transfer the chickpeas to a bowl.
– Add the onions, olive oil, vinegar and mix.
– Add salt and pepper powder. Adjust if desired.
– Keep aside for 10 minutes.
– Add the eggs and garnish with coriander leaves.
– Serve at once.
Potato and Egg Salad
A simple and delicious salad with boiled potatoes and hard-boiled egg.
Ingredients
Potatoes – 500 gms, boiled, peeled, halved (or quartered), Eggs – 2, hard-boiled, peeled, grated or finely chopped, Mayonnaise – 4 tblsp, Dijon Mustard – 1 tsp, Spring Onion – 1, chopped, Sun-dried Tomatoes – 2 to 3, finely chopped (optional), Green Capsicum – 2 to 3 tblsp, finely chopped (optional), Pepper Powder as per taste, Coriander Leaves – few, chopped, Salt as per taste
Method
– Add the potatoes to a large bowl.
– Add the eggs, mayonnaise, dijon mustard, spring onions, tomatoes, capsicum and mix well.
– Sprinkle some salt and pepper. Mix well.
– Garnish with coriander leaves.
– Cover and keep it in the fridge for 30 minutes.
– Serve.
Fennel and Egg Salad
Ingredients
Eggs – 2, hard-boiled, quartered, Carrot – 1, peeled, sliced, Fennel Heads – 2, sliced, Extra-Virgin Olive Oil – little, Basil Leaves – handful, Lemon Juice – 1 to 2 tsp, Spring Onions – handful, chopped
Method
– Combine the basil leaves, olive oil and lemon juice in a bowl.
– Transfer to a mixer and blend well.
– Arrange the eggs, carrot and fennel in a bowl.
– Drizzle the basil dressing on top.
– Garnish with spring onions.
– Serve.
Egg Salad Sandwich
A healthy and delicious breakfast dish for kids and adults alike. These sandwiches are simple and easy to make too.
Ingredients
Bread Slices – 4, Eggs – 2, hard-boiled, finely chopped, Mayonnaise (or Butter) – 4 tsp, Red Chilli Flakes – 1/2 tsp, Salt as per taste, Pepper Powder as per taste, Ghee as required
Optional
Tomato – 1, sliced, Spring Onions – 1/4 cup, finely chopped, Red Onion – 1, sliced, Lettuce Leaves – few, chopped
Method
– Mix the eggs, mayonnaise, red chilli flakes, salt and pepper powder in a bowl.
– Spread this on 2 bread slices.
– Top up with the tomato, spring onions, red onion and lettuce leaves.
– Cover with the remaining slices.
– Heat a tawa over low flame.
– Place the sandwiches and apply little ghee around the edges.
– Cook for 30 seconds on each side and remove.
– Serve with french fries.
Egg Salad Recipe
Ingredients
Hard-boiled Eggs – 10, Red Onion – 2 tblsp, finely chopped, Spring Onions – 2, finely chopped, Dill – 1 1/2 tblsp, finely chopped, Parsley – 1 1/2 tblsp, finely chopped, Sour Cream – 3 tblsp, Mayonnaise – 2 tblsp, Garlic – 1/2 clove, Salt – 3/4 tsp, White Pepper
Method
– Mix the garlic and salt together.
– Crush and keep aside.
– Shell the eggs and chop roughly.
– Place in a bowl and add red onion, spring onions, dill and parsley.
– Mix well.
– Add the sour cream and mayonnaise with the garlic and pepper.
– Stir this through the salad. Keep aside for 10 minutes. Serve.