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Boiled Egg with Mayonnaise
Makan Tengah Hari • Malaysia
How to Make Boiled Egg with Mayonnaise (Traditional & Healthy Version)
Boiled Egg with Mayonnaise is a beloved lunch dish enjoyed across Malaysia, blending simplicity with the diverse flavors of our multicultural cuisine. Often found in local kopitiams or packed into bekal (lunchboxes), this dish features perfectly boiled eggs paired with creamy, tangy mayonnaise – sometimes enlivened with fresh local herbs or a hint of mustard. While eggs are a universal staple, the Malaysian touch comes from the use of ingredients like limau nipis (lime), daun ketumbar (coriander), and optional chili, reflecting our vibrant food culture. This dish is ideal for those seeking a nutritious, quick, and satisfying meal. The creamy egg yolk, paired with homemade mayonnaise infused with mustard and local herbs, offers a comforting yet distinctive taste. It's an excellent vegetarian lunch choice, packed with protein and customizable with local greens or a dash of freshly ground black pepper. Whether you're a busy professional or a health-conscious parent, Boiled Egg with Mayonnaise brings together convenience, nutrition, and Malaysian flair in every bite.
Bahan-bahan(untuk 2 boiled eggs with 1.5 tablespoons mayonnaise per serving)
- 4 Large eggs (telur ayam)
- 3 tablespoons Mayonnaise (homemade or low-fat) (use low-fat for fewer calories)
- 1 teaspoon Mustard (optional, for tang) - pilihan
- 1 teaspoon Limau nipis juice (fresh lime juice) - pilihan
- 1 tablespoon Daun ketumbar (coriander leaves) (finely chopped) - pilihan
- to taste Freshly ground black pepper
- to taste Sea salt
- 1 small Red chili (finely sliced, optional) - pilihan
- 4 Lettuce leaves (for serving) - pilihan
- 4-6 Cucumber slices (for garnish) - pilihan
Arahan
- 1
Place the eggs in a saucepan and cover with water. Bring to a gentle boil over medium heat.
5 minutes
Start with room temperature eggs to prevent cracking.
- 2
Simmer for 8-10 minutes for firm boiled eggs. Remove eggs and transfer to a bowl of ice water to cool.
10 minutes
Cooling quickly ensures easy peeling and prevents overcooking.
- 3
Peel the eggs once cool. Slice each egg in half lengthwise.
3 minutes
Use a wet knife for clean cuts.
- 4
Prepare the mayonnaise: In a bowl, mix mayonnaise with mustard, limau nipis juice, and chopped daun ketumbar. Season with black pepper and sea salt.
2 minutes
For a lighter version, use Greek yogurt or low-fat mayo.
Kenapa hidangan ini sihat
Boiled Egg with Mayonnaise is a healthy choice for lunch due to its high protein content, which supports satiety and muscle repair. Using low-fat or homemade mayonnaise lowers overall calorie and fat intake. The addition of fresh vegetables and herbs boosts micronutrient intake and adds flavor without unnecessary calories. It’s a satisfying, low-carb option suitable for weight management and active lifestyles.
Eggs provide high-quality protein, essential amino acids, and vital nutrients such as vitamins B12, D, and selenium. The inclusion of low-fat mayonnaise or Greek yogurt reduces saturated fat while still delivering creamy flavor. Fresh herbs like daun ketumbar add antioxidants, while lettuce and cucumber contribute fiber, vitamins A and C, and hydration. This dish is balanced in macronutrients, making it suitable for energy and muscle maintenance.
Petua
- 💡Tip 1: For creamier yolks, use slightly older eggs, which peel more easily after boiling.
- 💡Tip 2: Add a dash of limau nipis juice for a refreshing tang.
- 💡Tip 3: Garnish with fresh daun ketumbar or parsley for extra flavor and nutrients.
Penyimpanan & hidangan
Store prepared eggs with mayonnaise separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to maintain freshness and texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
