Ethnic Eggs in Chili-Ginger Sauce


Unique yet alluring, these Ethnic Eggs are an “appetizer” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Hidemi Walsh. To round out the flavorful sauce, Hidemi uses Unsweetened Coconut Milk Beverage from So Delicious.

Ethnic Eggs in Chili-Ginger Sauce

So Delicious Dairy Free 3 Course Recipe Contest BadgeThe hard-boiled eggs can be prepared and refrigerated in advance, for a quick light vegetarian dish or appetizer. Simply whip up the sauce (the eggs will be reheated during the cooking steps) and serve.

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Ethnic Eggs

By ingredients, these ethnic eggs are dairy-free / non-dairy, gluten-free, peanut-free, soy-free, tree nut-free, and vegetarian. If you confuse eggs for dairy, you’re not alone. See this post: Are Eggs Dairy?

Ethnic Eggs
Prep time
Cook time
Total time
This recipe was submitted by Hidemi Walsh, for entry in the So Delicious Dairy Free 3-Course Recipe Contest
Serves: 4 to 8 servings
  • 1 medium onion
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons chili powder
  • 4 tablespoons (1/4 cup) ketchup
  • 8 hard-boiled eggs, shells removed
  • 1 cup So Delicious Unsweetened Coconut Milk Beverage
  • 1 teaspoon lemon juice
  • Salt, to taste
  1. Mince the onion and garlic.
  2. In a large skillet, heat the olive oil over medium heat and the onion, garlic, ginger, and chili powder until fragrant and the onions are tender.
  3. Stir in the ketchup. Add the eggs and sauté gently for about 1 minute.
  4. Stir in the coconut milk beverage. When it starts to boil, reduce the heat to low heat, cover and simmer for about 5 minutes.
  5. Add lemon juice and salt, to taste. Toss to coat.
  6. To serve, put the sauce in the skillet into each serving plate. Cut each egg in half and place on the sauce.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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