Egg Salad

Here’s a lovely treat for egg lovers. Egg salad is the perfect side dish for days when you can’t think of anything to go with your rice and dal. Preserve the recipe. It may come handy someday.

INGREDIENTS:

• Boiled eggs – 4
• Onions – 1 large
• Red dried chilli flakes – 2 tsp (increase if you like to make it spicy)
• Salt and pepper – to taste
• Oil (preferably mustard oil) – for frying

METHOD:

• Get ready with your chopping board and knife because you have a whole lot of onions to cut. Make the pieces as small as possible.
• In a flat pan or kadai, heat oil. Throw the onions and stir them on medium heat. Lower the heat and cook till it acquires a brown tinge. Just before you turn off, put the chillies and stir around for a minute. Do not let it burn.
• Chop the eggs in small chunks and transfer in a large bowl. Sprinkle salt and pepper. Add onion from the pan. Blend them all with a fork.
• Your Egg Salad is ready in no time! Enjoy your egg meal.

Yield – 2 servings