Egg Chaat
Egg Chaat
Ingredients
- 3 large eggs
- 1/2 onion, chopped
- 1/2 tomato, chopped
- 1 green chili, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 lemon, juiced
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon chaat masala
- 1/2 teaspoon red chili powder
Instructions
- 1
Place the 3 large eggs in a small saucepan and cover with cold water by about 1 inch. Bring the water to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 8-10 minutes for hard-boiled eggs.
⏱️ 10 min
- 2
While the eggs are boiling, prepare the vegetables. Chop the 1/2 onion, 1/2 tomato, and 1 green chili. Chop the 1/4 cup of fresh cilantro.
⏱️ 5 min
- 3
Once the eggs are cooked, drain the hot water and immediately transfer them to an ice bath or run under cold water until cooled. This helps stop the cooking process and makes them easier to peel.
⏱️ 2 min
- 4
Carefully peel the cooled hard-boiled eggs. Cut each egg in half lengthwise, then cut each half into 2-3 smaller chunks, resulting in bite-sized pieces.
⏱️ 3 min
- 5
Transfer the cut eggs to a medium-sized mixing bowl. Add the chopped onion, chopped tomato, chopped green chili, and chopped fresh cilantro to the bowl.
⏱️ 1 min
- 6
Squeeze the juice from the 1/2 lemon directly over the ingredients in the bowl. Add the 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of chaat masala, and 1/2 teaspoon of red chili powder.
⏱️ 1 min
- 7
Using a spoon, gently mix all the ingredients together until they are well combined and the eggs and vegetables are evenly coated with the spices and lemon juice. Be careful not to mash the eggs too much.
⏱️ 2 min
- 8
Serve the Egg Chaat immediately as a high-protein snack or light meal.
Kitchen Tools
Nutrition Facts (per serving)
Egg Chaat
- 3 large eggs
- 1/2 onion, chopped
- 1/2 tomato, chopped
- 1 green chili, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 lemon, juiced
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon chaat masala
- 1/2 teaspoon red chili powder
Instructions
- 1
Place the 3 large eggs in a small saucepan and cover with cold water by about 1 inch. Bring the water to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 8-10 minutes for hard-boiled eggs.
⏱️ 10 min - 2
While the eggs are boiling, prepare the vegetables. Chop the 1/2 onion, 1/2 tomato, and 1 green chili. Chop the 1/4 cup of fresh cilantro.
⏱️ 5 min - 3
Once the eggs are cooked, drain the hot water and immediately transfer them to an ice bath or run under cold water until cooled. This helps stop the cooking process and makes them easier to peel.
⏱️ 2 min - 4
Carefully peel the cooled hard-boiled eggs. Cut each egg in half lengthwise, then cut each half into 2-3 smaller chunks, resulting in bite-sized pieces.
⏱️ 3 min - 5
Transfer the cut eggs to a medium-sized mixing bowl. Add the chopped onion, chopped tomato, chopped green chili, and chopped fresh cilantro to the bowl.
⏱️ 1 min - 6
Squeeze the juice from the 1/2 lemon directly over the ingredients in the bowl. Add the 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of chaat masala, and 1/2 teaspoon of red chili powder.
⏱️ 1 min - 7
Using a spoon, gently mix all the ingredients together until they are well combined and the eggs and vegetables are evenly coated with the spices and lemon juice. Be careful not to mash the eggs too much.
⏱️ 2 min - 8
Serve the Egg Chaat immediately as a high-protein snack or light meal.