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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer until the eggs are cooked.
Transfer the eggs to an ice bath to cool, then peel and roughly chop them.
Add the chopped hard-boiled eggs to a mixing bowl.
Toss in the finely chopped green onions and green chillies.
Spoon in the mayonnaise.
Sprinkle in the shredded cheese and mix everything well.
Pour in the chilli oil.
Season with salt and pepper to taste and mix thoroughly.
Using a fork or potato masher, smash the ingredients together until well combined - the texture should be chunky yet spreadable.
Spoon the smashed eggs onto toasted bread or use as a sandwich filling.
Garnish with extra chopped green onions or a sprinkle of shredded cheese.
Serve immediately.
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Use 2-3 tbsp mayonnaise, adjusting to your desired creaminess.
Simmer the eggs for 10-12 minutes.
Adjust the chilli oil to your spice preference.
Customise with soy sauce, sesame oil or coriander to enhance the Asian flavours.
How can I make the eggs easier to peel?
Cooling the eggs in an ice bath after boiling helps make them easier to peel.
Can I adjust the spiciness?
Yes, adjust the amount of chilli oil and green chillies to your spice preference.
What can I use instead of mayonnaise?
You can substitute mayonnaise with Greek yogurt or sour cream for a different flavor.
How long can I store the smashed eggs?
Store in an airtight container in the refrigerator for up to 2 days.
Can I add other ingredients?
Yes, feel free to add soy sauce, sesame oil, or coriander for additional Asian flavors.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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