How to make Chinese Style Egg Salad - Eggs boiled in tea decoction and served with mayonnaise-red chilli sauce dressing.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Eggs Hard Boiled, Tea Leaves (चाय की पत्ती )

Cuisine : Chinese

Course : Salads

Chinese Style Egg Salad Recipe Card

Chinese Style Egg Salad

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 16-20 minutes

Cook time : 4-5 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chinese Style Egg Salad Recipe

  • Eggs Hard Boiled hard boiled 6

  • Tea Leaves 2 teaspoons

  • Star anise 1

  • Cinnamon stick 1 inch

  • Soy sauce 1 tablespoon

  • Spring onion bulbs 3-4

  • Lettuce leaves 3-4

  • Sesame oil for drizzling

  • Toasted sesame seeds to sprinkle

  • For dressing

  • Eggless mayonnaise 2 tablespoons

  • Red chilli sauce 2 teaspoons

  • Juice of ½ lemon


Step 1

Boil 2 cups water in a deep non-stick pan. Add tea leaves, star anise, cinnamon stick and soy sauce and mix well.

Step 2

Roughly crack the shells of the eggs with the back of the spoon and add to the pan. Cover and cook for 35-40 minutes. Switch off the heat and leave the eggs in this water overnight or for 3-4 hours. Drain the water.

Step 3

Peel the eggs and transfer them into a bowl. Wash the eggs in normal water to remove the shells completely.

Step 4

Cut the spring onion bulbs in diamond shapes and set aside.

Step 5

For dressing, mix eggless mayonnaise, red chilli sauce and lemon juice in a bowl.

Step 6

Roughly tear lettuce leaves and put into another bowl. Add spring onion bulbs and mix well. Spread this mixture on a serving platter to make a bed and pour the dressing over it.

Step 7

Quarter the eggs and place on the lettuce leaves. Drizzle sesame oil, sprinkle sesame seeds and serve immediately.