Goan Masala Deviled Eggs

Instructions

1. 1

   Hard-Boil the Eggs

   • Place the 6 large eggs in a single layer in a saucepan. Cover with cold water by at least 1 inch.
   • Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 12 minutes.
   • Prepare a bowl of ice water. After 12 minutes, use a slotted spoon to transfer the eggs to the ice bath. Let them cool completely for about 10 minutes before peeling. This makes them easier to peel and prevents the yolks from overcooking.
2. 2

   Prepare the Goan Masala Paste

   • While the eggs are cooking, heat a small, dry skillet over medium heat.
   • Add the dried Kashmiri chilies, coriander seeds, and cumin seeds. Dry roast for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn them.
   • Transfer the toasted spices to a small blender or spice grinder. Add the grated fresh coconut, tamarind paste, garlic cloves, ginger, and turmeric powder.
   • Add 2 tablespoons of water and blend until you have a thick, smooth paste. Scrape down the sides of the blender as needed to ensure everything is well combined.
3. 3

   Create the Yolk Filling

   • Once the eggs are cool, peel them and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
   • Arrange the egg white halves on your serving platter.
   • Using a fork, mash the egg yolks until they are fine and crumbly.
   • Add 3-4 tablespoons of the prepared Goan masala paste to the mashed yolks. Start with 3 and add more if you prefer a stronger flavor.
   • Mix in the mayonnaise (if using), salt, sugar (if using), and fresh lime juice. Stir until the mixture is creamy and uniform. Taste and adjust the seasoning as needed.
4. 4

   Assemble, Garnish, and Serve

   • Carefully spoon or pipe the yolk filling into the cavities of the egg white halves.
   • Garnish with a sprinkle of finely chopped coriander leaves and a light dusting of paprika for color.
   • For best results, chill the deviled eggs in the refrigerator for at least 20 minutes before serving. This allows the flavors to meld together.