Boiled Egg Salad

This protein-rich boiled egg salad is creamy, flavorful, and easy to make. It works great as a light meal or snack. Don’t eat eggs? Swap them with grilled paneer or tofu. No avocados? Skip them—the salad still tastes amazing!

Ingredients:

• 4–5 hard-boiled eggs (sliced or chopped)

• 1 ripe avocado (optional, mashed or cubed)

• 1 small cucumber (chopped)

• 1 small onion (finely chopped)

• 1 small tomato (chopped, seeds removed)

• 1 tbsp mayonnaise or Greek yogurt (for creaminess)

• 1 tsp mustard or lemon juice (for tang)

• Salt & pepper to taste

• Fresh coriander or parsley (for garnish)

Instructions:

1. Boil the Eggs:
   Boil the eggs for 12–13 minutes. Cool, peel, and chop or slice as preferred.

2. Prepare the Base:
   In a bowl, add chopped cucumber, onion, tomato, and avocado (if using).

3. Make it Creamy:
   Add mayo or Greek yogurt, mustard or lemon juice, salt, and pepper. Mix well.

4. Add Eggs:
   Gently fold in the chopped or sliced eggs to avoid breaking the yolks too much.

5. Garnish & Serve:
   Top with fresh coriander or parsley. Chill for 10 minutes or serve immediately.

Swap Options:

• Replace eggs with grilled paneer or tofu for a vegetarian version.

• Skip avocado if unavailable—still tastes great!