Boil eggs for 20 minutes in a pot. Drain the water.
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.
Sprinkle Salt, Red Chili Powder. Drizzle Lemon Juice.
Enjoy with the warm Egg Salad.
