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Granny Ruby’s Egg Salad

Prep Time: 15 minutes
Servings: 5
Calories: 162kcal
This is Granny Ruby’s egg salad, made from leftover <i>aloo makalla</i> and chicken from the Friday evening hari kabab.
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Ingredients

  • 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

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.

Nutrition

Calories: 162kcal | Carbohydrates: 16g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 133mg | Sodium: 196mg | Potassium: 482mg | Fiber: 2g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 19mg | Calcium: 33mg | Iron: 1mg