Thursday, January 15, 2015

Onion and Chili Salad with Egg Wedges


 On Tuesday, I gave you the tip on how to get a perfectly boiled eggs.  I used those boiled eggs to make a very simple salad that goes well with a rice and curry meal or even a spicy stir fry.  

I simply used lemon juice, salt and black pepper to dress the onion and chilies.  The eggs look so pretty placed on top of this salad that it's perfect to set on a buffet table when entertaining. 

1 large onion (red preferred) sliced thinly
1-2 jalapeno chilies (seeds removed) sliced or finely diced
1-2 Tbs fresh lemon juice (as needed)
salt and black pepper to taste
4 Boiled eggs peeled and cut into wedges

Thinly slice onions and slice or dice jalapeno chilies.  Add salt, black pepper and lemon juice to onions and chilies and allow onions to soften a bit in the acid.   

Cut peeled boiled eggs into wedges and place on top of salad in a serving platter or bowl.  

Serve with any rice and curry meal or stir fries.  Enjoy.

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