Chinese Style Egg Salad | Cooksmart | Sanjeev Kapoor Khazana

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable alternative with a neutral flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often gluten-free and can be a cost-effective option.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar fresh flavor and is often less expensive.

Boil 2 cups water in a deep non-stick pan. Add tea leaves, star anise, cinnamon stick and soy sauce and mix well.

Roughly crack the shells of the eggs with the back of the spoon and add to the pan. Cover and cook for 35-40 minutes. Switch off the heat and leave the eggs in this water overnight or for 3-4 hours. Drain the water.

Peel the eggs and transfer them into a bowl. Wash the eggs in normal water to remove the shells completely.

Cut the spring onion bulbs in diamond shapes and set aside.

For dressing, mix eggless mayonnaise, red chilli sauce and lemon juice in a bowl.

Roughly tear lettuce leaves and put into another bowl. Add spring onion bulbs and mix well. Spread this mixture on a serving platter to make a bed and pour the dressing over it.

Quarter the eggs and place on the lettuce leaves. Drizzle sesame oil, sprinkle sesame seeds and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens