Just because the warm days have left us does not mean that we can’t enjoy summer staples. This is an egg salad with a protein boost and spice kick. I thank my mother for this recipe. She would make this with potatoes and hard boiled eggs and put it in pita bread to make warm sandwiches for lunch. I left out the carbs and added more protein with the chicken. Also, this really is figure friendly because it has no mayo that normally lathers typical egg salads. The cumin adds a comforting warmth and stuffed into a toasted pita pocket, this will be your next go to weeknight dinner this fall !
1lb chicken thighs, cut into bite sized pieces
4 hard boiled eggs chopped
1 medium onion, diced
1 tbsp of whole cumin seeds
1 tbsp of olive oil
1tsp of chilli powder
salt and pepper to taste
Hard boil 4 medium sized eggs and while that boils away, chop the onions and cut the chicken.
In a pot, heat the oil and then add all cumin seeds and stir for a few seconds till fragrant.
Add the onions and saute till pale yellow and then add the chicken.
While the chicken cooks through, chop the eggs.
Once the chicken cooked through, add the eggs and season with salt, chilli powder and black pepper.
Stir till everything is well combined, the egg yolks will melt and create a creamy coating, much like a mayo binder, but better !
Serve warm with pita pockets !