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Nigerian-Style Egg Salad

This egg salad is prepared by boiling eggs until firm, then mixing them with fragrant curry powder, crunchy chopped onions, and fresh herbs. The dish has a creamy texture with vibrant flavors, and is finished with a splash of lime juice for brightness. It features a combination of tender eggs and crisp vegetables, resulting in a colorful and satisfying salad.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Nigerian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 large eggs fresh, preferably free-range
  • 1 tsp curry powder preferably fresh for aroma
  • 1 small red onion finely chopped
  • 1 tbsp lime juice fresh squeezed
  • 2 tbsp fresh herbs cilantro or parsley, chopped
  • to taste salt as needed

Equipment

  • Saucepan
  • Mixing bowl
  • Knife
  • Cutting board
  • Fork or potato masher

Method
 

  1. Place the eggs in a saucepan and cover with cold water. Bring to a rolling boil over high heat, then remove from heat and let sit for 9-10 minutes until fully cooked. Transfer eggs to a bowl of ice water to cool, then peel and halve them lengthwise.
  2. While eggs cool, finely chop the red onion and set aside. Prepare the fresh herbs by chopping them into small pieces. In a mixing bowl, combine the curry powder with a small amount of oil to release fragrance.
  3. Use a fork or potato masher to roughly mash the peeled eggs into coarse pieces, leaving some larger chunks for texture. Add the chopped onions and herbs into the bowl with eggs.
  4. Add the curry powder mixture, lime juice, and a pinch of salt to the eggs and vegetables. Gently stir until all ingredients are well combined and coated evenly, ensuring a creamy consistency with visible spices and herbs.
  5. Transfer the salad to a serving dish and garnish with extra herbs if desired. Serve immediately or chilled for 15-20 minutes to allow flavors to meld.