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Boil the eggs in water for about 7 minutes and transfer them to ice cold water
Remove the shell of the eggs and separate the whites and yolks
Cut the egg whites into small dices
Hang the curd for 15 minutes and dice the cucumber
In a bowl take the hung curd along with yolks, mustard and lime juice and combine them well
Add in the pickled jalapeno, onion, cucumber, egg whites along with chili flakes, chopped coriander, salt and pepper and combine everything well
Take a cucumber and divide into half vertically, scoop out the seeds with the help of a scooper or spoon
Place the prepared salad into the cucumber boat, garnish with black sesame seeds and chopped coriander