Experience the rich flavors of Turkish cuisine with this Chilli Butter Egg Salad. Perfect for those bored of the usual boiled eggs, this dish combines soft-boiled eggs with herby yogurt, and a spicy chilli-butter. Enjoy it as is or serve it on toast for a delightful brunch.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 20 min | Servings 2 | Serving Size 1 plate (250g salad) | Est. Cost $5.0 |
Est. Calories 300 per serving | Carbs 10g (4%) | Protein 15g (30%) | Fats 23g (29%) | Daily Diet 2000 cal (15%) |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
eggs
3 piece
soft-boiled, cut into smaller pieces
coriander
1 bunch
fresh, chopped
mint
1 bunch
fresh, chopped
spring onions
1 bunch
chopped
salt
0.5 tsp
pepper
0.5 tsp
paprika
1 tsp
chilli flakes
1 tsp
lime
1 whole
juiced
greek yogurt
0.5 cup
garlic
3 clove
minced
butter
3 tbsp
eggs
3 piece
soft-boiled, cut into smaller pieces
coriander
1 bunch
fresh, chopped
mint
1 bunch
fresh, chopped
spring onions
1 bunch
chopped
salt
0.5 tsp
pepper
0.5 tsp
paprika
1 tsp
chilli flakes
1 tsp
lime
1 whole
juiced
greek yogurt
0.5 cup
garlic
3 clove
minced
butter
3 tbsp
sesame seeds
1 tbsp
toasted
pickled onions
0.5 cup
Prepare the egg salad by mixing the soft-boiled eggs, fresh coriander, mint, spring onions, salt, pepper, paprika, chilli flakes, and lime juice in a bowl.
In another bowl, combine Greek yogurt, fresh coriander or mint, and minced garlic for the herby yogurt.
To make the chilli butter, heat butter in a pan and add chilli flakes and paprika. Stir until the butter is infused with the spices.
Assemble the dish by layering the herby yogurt, egg salad, and chilli butter. Garnish with sesame seeds and pickled onions.
