Boiled Egg Salad with Corn On Cob

Boil eggs for 20 minutes in a pot with enough water to cover the Eggs. OR pressure cook for 5 minutes with cups of water.

Drain the water. Run cold water to cool down the Eggs.

Peel the Eggs & cut them into quarters lengthwise.

Place the Eggs in a plate.

Add the Onions, Coriander Leaves, Salt, Pepper, Mustard Powder & Lemon Juice.
Drizzle the Extra Virgin Olive Oil & Lemon Juice.

For the Corn: Boil water in a medium pan. Add the corn.

Cover & let it cook for about 5 minutes over low heat.

Brush the melted Butter. Sprinkle Salt, Red Chilli Powder. Drizzle Lemon Juice.

Enjoy with the warm Egg Salad.