These Indian curried eggs are a super tasty low carb snack with a lot of flavor! Keto, gluten free, and dairy free recipe.
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I usually have hard boiled eggs in my fridge at all times. Useful to eat on their own, sliced into salad, or even in a tortilla wrap with cooked bacon for a breakfast! By cooking them with some amazing Indian spices, it adds a whole new flavor to them. Also known as “Unday Masala”, this dish will definitely spice up the humble hard-boiled egg!
How to Make Indian Curried Eggs
Start by hard boiling the eggs. I absolutely love my egg perfect timer for boiling eggs, but I've also started making them in my Instant Pot! Remove the eggs from the water and let cool. Remove the shell and make 3-4 cuts into one side of the egg. This will help the flavor spread into the egg!
Add vegetable oil, onion powder, ground coriander, cayenne and lemon juice to a skillet. Heat for 2-3 minutes to release some amazing aromas!
Add the eggs, rolling them around frequently until they are all coated in the spice mixture. Continue to cook until warmed through.
Leave to cool then store in the fridge. Eat them warm or cold, or try slicing them and adding to salads. These eggs could also be part of a lunch or snack on the go.
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- 6 eggs, hard boiled, shell removed
- 2 tbs vegetable oil
- 2 tsp ground coriander
- ½ tsp onion powder
- ¼ tsp cayenne
- 1 tsp lemon juice
- Cut 3-4 slices into each egg and set aside.
- Heat the oil in a skillet and add the remaining ingredients. Stir to combine and cook for 2-3 minutes to release the aromas.
- Add the eggs, and turn them in the spice mixture to coat. Cook until warmed through.
- Serve immediately or let cool and store in the fridge.
0.7g net carbs per serving (1 egg)
Nutrition InformationYield 6 Serving Size 1 Egg
Amount Per Serving Calories 103Total Fat 8gSaturated Fat 5gCholesterol 163mgSodium 63mgCarbohydrates 0.8gNet Carbohydrates 0.7gFiber 0.1gProtein 5g
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