This is Granny Ruby’s egg salad, made from leftover aloo makalla and chicken from the Friday evening hari kabab.
Ingredients
Servings 5
- 2 medium potatoes boiled and diced (leftover aloo makalla is ideal)
- 1 cup about 5 ounces / 140 g shredded cooked chicken (leftover hari kabab is ideal)
- 3 hard-boiled eggs peeled and diced
- 1/3 cup chopped fresh cilantro fresh coriander
- 2 scallions thinly sliced, white and green parts
- 1/2 hot green chili thinly sliced
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fine sea salt
- A pinch of freshly ground black pepper
Nutritional Facts
Nutrition Facts
Granny Ruby’s Egg Salad
Amount per Serving
Calories
162
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
133
mg
44
%
Sodium
196
mg
9
%
Potassium
482
mg
14
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
13
g
26
%
Vitamin A
289
IU
6
%
Vitamin C
19
mg
23
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Combine the potatoes, chicken, eggs, cilantro, scallions, chili, lemon juice, salt and pepper in a large bowl. Fold gently so the eggs and potatoes stay in pieces.
- Taste and add more salt or chili if needed. Serve right away.
