Sri Lankan spicy egg salad.
Sri Lankan style egg salad with onions-tomatos, this easy egg salad is all about having a dish on the table with a few pantry staples to make a filling meal.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- To boil the eggs.
- 5 eggs
- Water as needed
- 4 tablespoons of Vinegar
- To make the egg salad.
- 2 medium-sized tomatoes
- 1 large onion(add more if you like)
- 2-3 green chillies chopped(substitute with any kind of spicy chillie, reduce if serving kids).
- Bunch of salad leaves washed and drained completely.
- Salt to season
- Black pepper to season.
- tablespoons of Sambal Olek(totally optional but loved the store-bought condiment spooned over the eggs).
- Chilli paste recipe(Sri Lankan style).
- Chilli oil.
Instructions
- 1
If you refrigerate your eggs, take them out and let them reach room temperature.
- 2
Wash the eggs and set aside.
- 3
Place the cooking pan over the stove and gently place the eggs in the pan. Pour enough water to submerge the eggs completely.
- 4
Pour vinegar and salt; this would help with removing the eggshell easily.
- 5
Boil the eggs for exactly 13 minutes, then remove them from the stove.
- 6
Drain the boiling water and place them in your sink under slow-running water from your tap.
- 7
Let the eggs cool down for 10 minutes.
- 8
Gently tap the eggs on your kitchen sink surface while moving the egg, so small cracks appear on the whole egg.
- 9
Now peel the eggshells and set aside.
- 10
Slice the onions, chop the green chillies, tomatoes and place them in a bowl, season with salt, pepper and lime.
- 11
Combine well. Place the green salad leaves on a platter, add a layer of the onion, tomato, and green chilli sambol over it.
- 12
Slice the hard-boiled eggs in two and place them over the tomato and green chilli salad. egg yolk facing up.
- 13
Add the rest of the onions sambol, spread a little of the optional condiments mentioned on the ingredient list, then season with a pinch of salt and pepper.
- 14
If you are going to serve the salad late, then cut the onions, tomatoes a little late(30-45 minutes before serving time)and keep them separate.
- 15
Assemble everything 10 minutes before serving so the egg salad looks fresh.