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Boiled Eggs with Mayonnaise
Lunch • India
How to Make Boiled Eggs with Mayonnaise (Traditional & Healthy Version)
Boiled Eggs with Mayonnaise is a simple yet elegant dish that has found a place in Indian homes, especially as a nutritious lunch option. This dish combines perfectly boiled anda (eggs) with a creamy, homemade mayonnaise, often seasoned with Indian spices like kala namak (black salt), mirch (red chilli powder), and freshly chopped dhaniya (coriander leaves). The dish is loved for its rich taste and the contrast between the soft egg whites and the velvety mayo, making it a family favourite across generations. In the Indian context, boiled eggs are often served during festivals like Easter in Kerala Christian households, or as a quick protein-rich snack during Ramzan fasting in many Muslim homes. The addition of mayonnaise, customized with Indian spices and herbs, elevates the dish and makes it suitable for festive platters as well as everyday lunch boxes. This recipe is perfect for those looking for a healthy, high-protein meal that is both satisfying and easy to prepare, resonating well with India’s fast-paced lifestyle and focus on nutrition.
Ingredients(for 2 boiled eggs halves with 2 tbsp mayonnaise)
- 4 large Eggs (anda) (preferably free-range)
- 4 tbsp Homemade mayonnaise (use fresh dahi (curd) for a healthier alternative)
- 1/2 tsp Mustard paste (rai paste) - optional
- 1/4 tsp Kala namak (black salt) (for authentic Indian taste)
- 1/4 tsp Black pepper powder (kali mirch)
- 1/4 tsp Red chilli powder (lal mirch) - optional
- 2 tbsp Fresh coriander leaves (finely chopped dhaniya)
- 1/2 tsp Lemon juice (nimbu ka ras) - optional
- 6-8 thin slices Cucumber slices (for garnish and crunch) - optional
- to taste Salt (namak)
Instructions
- 1
Place eggs in a saucepan, cover with water, and bring to a boil on medium flame. Once boiling, simmer for 10-12 minutes for firm anda.
12 minutes
Add a pinch of salt to the water to prevent eggs from cracking.
- 2
Remove eggs and transfer to cold water. Let them cool for 5 minutes, then peel gently.
5 minutes
Crack the shell all over and roll gently for easier peeling.
- 3
Cut eggs in halves lengthwise. Carefully scoop out the yolks and place in a bowl.
3 minutes
Use a small spoon to avoid breaking the whites.
- 4
Mash yolks with homemade mayonnaise, kala namak, black pepper powder, and mustard paste. Mix until creamy.
2 minutes
For a lighter version, replace some mayo with thick dahi (curd).
Why This Dish is Healthy
This Boiled Eggs with Mayonnaise recipe focuses on using minimal oil, relies on boiled eggs for high protein, and incorporates homemade dahi-based mayonnaise to reduce calories and fat. The use of fresh herbs and Indian spices increases micronutrients and flavor without extra calories, ensuring the dish remains healthy and full of taste. Ideal for calorie tracking, it provides balanced nutrition for lunch.
Boiled eggs are a powerhouse of protein, essential for muscle repair and satiety. They provide vitamins like B12, B2, and minerals such as selenium and iron. Homemade mayonnaise using dahi cuts down on saturated fats compared to store-bought versions. The inclusion of spices like black pepper and kala namak aids digestion, while coriander adds antioxidants. This dish is filling yet light on calories, making it suitable for weight management and muscle gain.
Pro Tips
- 💡Tip 1: For perfectly boiled eggs, use eggs at room temperature and cool them immediately after boiling.
- 💡Tip 2: Prepare the mayonnaise at home using dahi for a lighter, probiotic-rich option.
- 💡Tip 3: Add finely chopped onions or green chillies for an extra crunch and flavor boost.
Storage & Serving
Store prepared boiled eggs with mayonnaise in an airtight container in the refrigerator for up to 24 hours. Best consumed fresh. Avoid keeping at room temperature for long periods.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
