Indian-Inspired Egg Salad
Unexpected Indian flavorings take this favorite to an appealing new place. Eat with pita chips, bread, or carrot sticks.
vegetable oil
2
tablespoons
red onion, in small dice
½
small
jalapeno, seeded and minced
1
ginger
¼
teaspoon
turmeric 
¼
teaspoon
cayenne pepper
⅛
teaspoon
hard-cooked eggs, peeled and cut into large dice
6
tomato, cut into small dice
1
small
chopped fresh cilantro
2
tablespoons
Salt, to taste
 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.
