Indian Inspired Egg Salad Recipes

INDIAN STREET CORN SALAD

Indian Street Corn Salad image

One of the most beloved street foods in India is also one of the simplest: corn on the cob, slow roasted over hot coals, over which you squeeze juicy lime wedges and sprinkle salt, cayenne pepper and whatever else the wallah has up his sleeve. It bears a striking resemblance to Mexican elote, which adds some salty, creamy cotija to the mix. Here's a salad inspired by this beloved street food! Feel free to add some cotija if you like. I keep this dairy-free for my dairy-free husband.

Provided by Aarti Sequeira

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 large ears corn, husks and silk removed
Olive oil
1/4 cup freshly squeezed lime juice
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Big pinch ground cardamom
Big pinch chaat masala
Salt and freshly ground black pepper
1 cup halved cherry or sugarplum tomatoes
1 or 2 sprigs fresh mint, leaves thinly sliced
Small handful fresh cilantro, leaves and soft stems rustically ripped into bite-size pieces

Steps:

Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke. Rub the corn with olive oil, then carefully lay into the pan. Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes. Remove and let cool.
For the dressing: Meanwhile, whisk together the lime juice, cumin, cayenne, cardamom, chaat masala and salt and black pepper to taste. Slice the kernels off the cobs and tumble into a big bowl. Add the tomatoes, mint and cilantro. Toss with the dressing, and taste for seasoning. Serve!

INDIAN-INSPIRED EGG SALAD

Indian-Inspired Egg Salad image

Unexpected Indian flavorings take this favorite to an appealing new place. Eat with pita chips, bread, or carrot sticks.

Provided by USA WEEKEND columnist Pam Anderson

Categories Salad Egg Salad Recipes

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
½ small red onion, in small dice
1 jalapeno, seeded and minced
¼ teaspoon ginger
¼ teaspoon turmeric
⅛ 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

Steps:

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.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 3 g, Cholesterol 318 mg, Fat 14.9 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 3.5 g, Sodium 95.3 mg, Sugar 2 g

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