Indian Egg Salad | How to make easy Indian Style Egg Salad at Home

Boil the eggs in water for 10-12 minutes until hard-boiled.

Cool the eggs under cold running water and peel them.

Chop the boiled eggs into small pieces and set aside.

Finely chop the onion, tomato, cucumber, and green chili.

In a mixing bowl, combine the chopped eggs, onion, tomato, cucumber, and green chili.

Add chopped cilantro to the mixture for freshness.

In a separate small bowl, whisk together lemon juice, yogurt, olive oil, salt, black pepper, cumin powder, and turmeric.

Pour the dressing over the egg mixture and gently fold to combine.

Taste and adjust seasoning as needed.

Let the salad sit for 10 minutes to allow flavors to meld.

Serve chilled or at room temperature.

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