Boiled Egg Salad
Lunch • India
How to Make Boiled Egg Salad (Traditional & Healthy Version)
Boiled Egg Salad, or "Anda Salad," is a nutritious and light dish cherished across India, especially as a quick lunch option. The combination of boiled eggs, crisp vegetables, and zesty Indian spices makes it a favorite among health-conscious individuals and families alike. With roots in Indian home cooking, this salad is often served at gatherings, picnics, and even during festivals like Holi when light and refreshing foods are preferred. The taste is a delightful balance of creamy eggs, crunchy veggies, and tangy masala, making it both satisfying and easy to digest. In India, boiled egg salad is often prepared with locally available ingredients such as onions, tomatoes, cucumber (kheera), and coriander (dhaniya) leaves, with a sprinkle of chaat masala for that authentic street food flavor. It is popular in urban centers and among working professionals for its simplicity and wholesome nutrition. Whether enjoyed as a standalone meal or paired with roti or brown bread, Anda Salad is a versatile dish that fits perfectly into modern Indian diets. This healthy boiled egg salad is also commonly featured during summer months, offering a cooling respite from the heat. Its adaptability means you can tweak the flavors and spice levels, making it suitable for all age groups and dietary preferences. With minimal oil and plenty of fresh vegetables, this salad stands out as a guilt-free Indian lunch choice.
Ingredients(for 1 bowl (approx. 250g))
- 4 Boiled eggs (Anda)
- 1 medium Onion (Pyaz, finely chopped)
- 1 medium Tomato (Tamatar, diced)
- 1 small Cucumber (Kheera, peeled and chopped)
- 1 small Carrot (Gajar, grated) - optional
- 1 Green chilli (Hari mirch, finely chopped) - optional
- 2 tbsp Coriander leaves (Dhaniya, chopped)
- 1 tbsp Lemon juice (Nimbu ras)
- 1/2 tsp Chaat masala (For tangy flavor)
- To taste Salt (Namak)
- 1/4 tsp Black pepper powder (Kali mirch)
Instructions
- 1
Boil the eggs in a saucepan for 12 minutes, then transfer them to cold water and peel once cooled.
12 minutes
Use fresh eggs for easier peeling and better texture.
- 2
Chop the boiled eggs into quarters or bite-sized pieces and set aside.
3 minutes
Cut eggs gently to avoid breaking the yolk.
- 3
Prepare the vegetables: finely chop onion, tomato, cucumber, and coriander leaves. Grate carrot if using.
5 minutes
For extra crunch, keep veggies refrigerated until use.
- 4
In a mixing bowl, combine chopped eggs and vegetables. Add green chilli if you prefer heat.
2 minutes
Adjust chilli based on your spice tolerance.
Why This Dish is Healthy
This Indian boiled egg salad is a healthy choice because it combines high-quality protein with nutrient-dense vegetables and minimal oil. The use of chaat masala and nimbu ras (lemon juice) adds flavor without extra calories. It keeps you full longer, supports muscle recovery, and aids digestion. Ideal for lunch, this recipe offers balanced macros and fits well into calorie-conscious meal plans.
Boiled Egg Salad is rich in protein from eggs (anda), vitamins and fiber from vegetables like kheera, tamatar, and gajar. Eggs provide essential amino acids, vitamin D, B12, and healthy fats, while vegetables offer antioxidants and minerals. This dish is low in calories and saturated fat, making it suitable for weight management, muscle building, and diabetic diets. The lemon juice enhances vitamin C content, and coriander leaves add iron and folate.
Pro Tips
- 💡Tip 1: Use farm-fresh eggs for best flavor and nutrition.
- 💡Tip 2: Add a pinch of roasted cumin powder (jeera) for extra aroma.
- 💡Tip 3: Keep salad chilled for a refreshing taste, especially in summer.
Storage & Serving
Store covered in the refrigerator for up to 24 hours. Avoid keeping at room temperature to prevent spoilage. Best consumed fresh.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
