Hard Boiled Egg Bhurji Recipe

Hard Boiled Egg Bhurji

Hard Boiled Egg Bhurji

Hard Boiled Egg Bhurji is boiled eggs tossed in onions, tomatoes, and spices. This bhurji is spiced with basic spices and is quick, easy to make and takes just 15 minutes to put together.

‘Bhurji’ literally translates to ‘scramble’ and this bhurji is a take on very popular Indian scrambled eggs. As with anything Indian, the bhurji is anything but plain, yellow, mild, homogenised scrambled eggs you find on breakfast tables around the world but is a riotous mix of colours and spices that’s laden with flavours.

My brother Mohit is an ‘egg expert’ and makes at least 20-30 different breakfast recipes using eggs. My husband loves his cooking and often looks forward to my brother cooking the egg varieties. However, living in different countries it is something that doesn’t happen on regular basis. I prepared this recipe for my husband inspired by my brothers cooking. This Bhurji is a great dish to serve for breakfast, lunch, or dinner with bread, bread rolls, paratha, or roti.

Some more Indian recipes that you may like are Hasselback Egg Tadka, Punjabi Egg Curry, Paneer Bhurji and Sprouted Moong Beans Appe.


4 hardboiled eggs
1 teaspoon oil
½ teaspoon cumin seeds
½ teaspoon finely chopped garlic
½ teaspoon finely chopped ginger
½ teaspoon finely chopped chillies
3-4 tablespoons finely chopped onion
1 finely chopped tomato
Salt to taste
¼ teaspoon turmeric powder
½ teaspoon coriander powder
½ pav bhaji masala
½ teaspoon Kashmiri red chilli powder
¼ teaspoon dried mango powder
2 teaspoons finely chopped coriander leaves



Heat oil in a pan and add the cumin, ginger, garlic and chillies. Sauté on medium heat for 1 minute and then add the onions. Sauté on medium heat for 3-4 minutes or until the onions are slightly golden.


While the onions are cooking, chop the boiled eggs into small pieces and keep them aside.

Add the tomatoes, salt and turmeric powder and cook the tomatoes on medium heat for 1-2 minutes until they are mushy and soft.


Now add coriander powder, pav bhaji masala, Kashmiri red chilli powder, mango powder and finely chopped coriander leaves. Mix the spices and then add the boiled chopped egg and mix gently to coat the egg with all the masalas.

Serve hot with bread or any flatbread.

Tips & Variations

  1. To boil eggs place them in a pot and cover them with tap water, making sure they are submerged in water. Turn the heat to medium-high and let the water come to a rolling boil for 5-6 minutes. Then turn the heat off and let the eggs sit in the hot water for 15-20 minutes.
  2. Older eggs are easier to peel than fresh eggs. If you are planning to make hard boiled eggs and want to make sure that the eggs are easy to peel, buy them at least a week ahead of time.
  3. If you have boiled a batch of eggs that are difficult to peel, try cracking the shells all around without peeling them and soaking the eggs in water for a while. The water often seems to seep in enough under the shell to make the egg easier to peel.
  4. Don’t overcook the eggs as the egg yolk begins to turn green.
  5. You can add some finely chopped vegetables like green, red or yellow peppers, mushrooms, baby corn while sautéing the onions.