Chinese Style Egg Salad

Ingredients 

• 6 eggs, hard boiled
• 2 teaspoons tea Leaves
• 1 star anise
• 2 inches cinnamon stick
• 1 tablespoon soy sauce
• 3-4 spring onion bulbs
• 3-4 iceberg lettuce leaves
• Sesame oil for drizzling
• Toasted sesame seeds to sprinkle

For dressing

• 2 tablespoons eggless mayonnaise
• 1 tablespoon red chilli sauce
• 2 teaspoons lemon juice

Method

1. Heat 2 cups water in a deep non-stick pan. Add tea leaves, star anise, cinnamon stick and soy sauce, mix well and let it come to a boil.
2. Roughly crack the shells of the eggs with the back of the spoon and add to the pan. Cover and cook for 40-50 minutes. Switch off the heat and leave the eggs in this water for atleast 3-4 hours or overnight. Drain the water.
3. Peel the eggs and transfer them into a bowl. Wash the eggs in fresh water to remove the shells completely.
4. Slice the spring onion bulbs.
5. Roughly tear lettuce leaves and put into another bowl. Add spring onion bulbs and mix well.
6. For dressing, put eggless mayonnaise, red chilli sauce and lemon juice in a small bowl and mix well. Add this to the lettuce-spring onion mixture and mix well.
7. Quarter the eggs.
8. Spread the lettuce-spring onion mixture on a serving platter to make a bed and place the eggs over it with the yolk side facing down.
9. Drizzle sesame oil, sprinkle sesame seeds and serve immediately.

Nutrition Info