Indian Spiced Egg Salad

egg salad on a white plate with a green napkin and glass of white wine on a table

Is there a food that you like, but is dependent on how it’s prepared?  Allow me to explain.  I love a sunny side up egg – that creamy yolk oozing across my plate, only to be lapped up with my crispy piece of toast…delish!  But if I’m getting a Cobb salad – hold the hard-boiled eggs.  I hate them.  I find the yolks to be chalky and the white part has a weird waxy mouth feel.

So, it may come as a surprise that I’m writing a recipe for egg salad.  My issue with egg salad is that it’s usually too gloppy – with too much mayonnaise.  This recipe only calls for a teaspoon of mayo – mostly for body; and is subsidized by jalapeño flavored yellow mustard – but you could definitely use whatever mustard you like.  It’s the Garam Masala that takes this over the top.  It’s warm, round and savory – setting this egg salad from any other you’ve had before.  But again – if that’s not your thing, use the spices that you like.  Garam Masala is a blend, much like curry powder.  And there about a thousand different types of those.  Have some fun discovering your favorite combination!


Serves:  Two
Time:  10 minutes* (I use store-bought hard-boiled eggs – huge time saver!)


6 hard boiled eggs (I recommend store-bought Eggland’s Best)
1 tsp mayonnaise (Hellmann’s)
2 tbs jalapeño mustard (usually found in the deli section of your supermarket) – or any favorite mustard
1 ½ tbs Garam Masala
1 tsp Tajin
1 tsp coarsely ground black pepper
½ tsp kosher salt


Coarsely chop eggs and place in a large bowl.  Combine with mayonnaise, mustard, and spices.  Using a potato masher, smoosh eggs until relatively smooth – some chunks are fine.  Taste for seasoning.

Serve on toast as an open-faced sandwich or mound it on top of your favorite salad greens.

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A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

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