Recipe: Tangy Egg Salad


Wrote this for a friend’s cooking web site but decided to post here too before my limited readership gives up on me due to inactivity. 

This quick and easy salad is a hit, every time. What’s more, it fills you up too. 

Four Happy Eggs

Four Happy Eggs


  1. Eggs (At least four to make a plate full.)
  2. Olive Oil
  3. Spices: Red Chilly Powder, Salt, Oregano, Black Pepper is optional (Adding both red chilly and black pepper gives HOT results.) 


  1. Hard-boil the eggs.
  2. Once done, let them come to normal temperature and then carefully shell and cut into half vertically. More careful you are with this step, the better the appearance of the salad.
  3. Scoop out the yolk from all eggs. In a bowl, add one teaspoon olive oil, the yolks, and the spices to taste. Mix well until it forms a thick paste.
  4. Now fill each of the egg-halves with the paste. The paste goes where the yolk came out of, of course.
  5. Put in the refrigerator to cool. You could make some garnish out of carrots/reddish, coriander, mint, or butter lettuce while you wait. 

Dig in! 

PS: If you are really like decking up your food (like me), you could add a tiny drop of chilly sauce/ketchup on each egg-half. 

PPS: Go visit this cool recipe web site run by a three-wicked women.


One Response to “Recipe: Tangy Egg Salad”

  1. I love egg salad too. Here is my favorite Danish egg salad which contains sweet pickles and dill:

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