Spicy Mustard Eggs
Elevate your egg game with this exciting recipe for Spicy Mustard Eggs—a bold, flavor-packed dish perfect for those who love a bit of heat and tang in their meals. Featuring hard-boiled eggs simmered in a silky coconut milk sauce infused with mustard seeds, smoky paprika, and a kick of chili, this dish delivers a delightful balance of spice and creaminess. Sautéed onions and garlic deepen the aroma, while a dollop of yellow mustard adds a tangy punch. Garnished with fresh cilantro for a pop of freshness, these Spicy Mustard Eggs are deliciously versatile—serve them with rice, flatbread, or toast for a simple yet satisfying meal. Ready in just 30 minutes, this recipe is a must-try for quick weeknight dinners or weekend brunches.
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Recipe Information
Ingredients
- 6 large eggs
- 2 teaspoons mustard seeds
- 3 tablespoons yellow mustard
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 small, finely chopped (optional) green chili
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon smoked paprika
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 2 tablespoons, chopped (for garnish) fresh cilantro
- 1 teaspoon (or to taste) salt
- 1 cup water
Instructions
Place the eggs in a pot and add enough water to cover them. Bring the water to a boil, then lower the heat and simmer for 10 minutes.
Drain the hot water, and place the eggs in a bowl of ice water to cool. Once cooled, peel the eggs and set them aside.
Heat the vegetable oil in a pan over medium heat. Add the mustard seeds and let them crackle for 30 seconds.
Stir in the finely chopped onion, minced garlic, and green chili. Sauté until the onion turns translucent, about 3-4 minutes.
Add the turmeric powder, red chili powder, smoked paprika, and salt. Stir well to combine the spices.
Mix in the yellow mustard and cook for 1 minute to allow the flavors to meld.
Pour in the coconut milk and water. Stir to create a smooth sauce and bring it to a gentle simmer.
Carefully add the peeled hard-boiled eggs to the sauce. Let them simmer in the sauce for 5-7 minutes, occasionally spooning the sauce over the eggs to coat them fully.
Taste and adjust the salt or spice level, if needed. Remove from heat.
Garnish with fresh chopped cilantro and serve hot with rice, flatbread, or toast.
Nutrition Facts
Calories |
907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3344 mg | 145% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 27.4 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 316 mg | 24% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1310 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
