Indian-Inspired Egg Salad

By USA WEEKEND columnist Pam Anderson

3.67 / 5

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2 tablespoons vegetable oil
½ small red onion in small dice
1 jalapeno seeded and minced
¼ teaspoon ginger
¼ teaspoon turmeric
⅛ teaspoon cayenne pepper
6 hard-cooked eggs peeled and cut into large dice
1 small tomato cut into small dice
2 tablespoons chopped fresh cilantro
to taste salt