Start by boiling 4 eggs until hard-boiled. I add the eggs to a medium-size saucepan and cover them with tap water. Keep the pan on heat and bring the water to a rolling boil and then simmer the heat. Cook on low heat for 9-10 minutes. Remove the pot from heat and let it rest for 5 minutes. Drain the hot water and fill fresh tap water in the pan to let the eggs cool down a bit. Now peel them and slice them into 5 mm slices.
Arrange the sliced eggs on the serving plate. Sprinkle salt to taste and red chili powder over them.
Top with chopped onion, green chili, and tomato. Drizzle green chutney on top.
Sprinkle chaat masala and lime juice. Garnish with fresh coriander and fine sev and serve immediately.
You can also cut the egg into wedges instead of slicing.You can also top the eggs with sweet and tangy tamarind chutney.Adjust the amount of spices and chutneys according to your taste preference.