Indian-Inspired Egg Salad

Ingredients

• 2 tbs. vegetable oil
• 1/2 small red onion in small dice
• 1 jalapeno, seeded and minced
• 1/4 tsp. ginger
• 1/4 tsp. turmeric
• 1/8 tsp. cayenne pepper
• 6 large hard-cooked eggs peeled and cut into large dice
• 1 small tomato cut in small dice
• 2 tbs. chopped fresh cilantro
• Salt to taste

Instructions

1. Heat oil in a non-stick skillet over medium-high heat. Sauté onion until tender, about 4 minutes. Add jalapeno, ginger, turmeric and cayenne; sauté until fragrant, about 1 minute. Add eggs, stirring constantly to blend flavors, about 2 minutes. Off heat, stir in tomato, cilantro and salt. Serve warm, at room temperature, or chilled.