Indian Pickled Eggs

Indian Pickled eggs

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Servings: 4
Calories: 277


  • 6 Eggs hard-boiled
  • 10 tsp Sesame til seeds
  • 2 tsp Cumin jeera seeds
  • 1/4 tsp Timmur optional
  • 1 oz Yoghurt dahi, thick
  • 1 tsp Lemon nimbu juice
  • Salt to taste
  • 2 floz Mustard oil
  • 1/2 tsp Fenugreek seeds methi dana
  • 1/4 tsp Jimmu optional
  • 4 Green chillies slit, deseeded
  • a pinch Turmeric haldi powder
  • 1/2 tsp Red chilli powder optional
  • Green coriander hara dhaniya for garnishing


  • Dry roast the sesame seeds, cumin seeds, and timmur. Do not over roast. Grind to a paste with yoghurt and lemon juice. Mix in salt and a little water; transfer to a dish.
  • Heat the oil till very hot; lower heat and add fenugreek seeds and jimmu. After a while add green chillies and cook for one minute. Add turmeric powder and red chilli powder and pour this immediately over the paste. Mix well.
  • Cut the hard-boiled eggs into halves. Coat each half well with the paste. Transfer the coated eggs onto a flat serving dish.
  • Garnish with green coriander and refrigerate. Serve cold.
Calories: 277 kcal
Carbohydrates: 6 g
Protein: 10 g
Fat: 24g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 246 mg
Sodium: 254 mg
Potassium: 154 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 451 IU
Vitamin C: 6 mg
Calcium: 106 mg
Iron: 3 mg
Cuisine Indian
Ingredients Egg
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