Masala Deviled Eggs

Instructions

1. 1

   Boil the Eggs Perfectly

   • 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. This should take about 5-7 minutes.
   • Once boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs stand in the hot water for 12 minutes.
   • Prepare a large bowl of ice water. Using a slotted spoon, transfer the cooked eggs to the ice bath and let them cool for at least 5 minutes. This stops the cooking and makes them easier to peel.
2. 2

   Prepare the Egg Whites and Yolks

   • Once the eggs are completely cool, gently tap them on a hard surface and carefully peel away the shells under cool running water.
   • Pat the peeled eggs dry with a paper towel. Slice each egg in half lengthwise.
   • Gently scoop out the cooked yolks and place them in a medium-sized mixing bowl. Arrange the 12 egg white halves on your serving platter.
3. 3

   Create the Masala Yolk Filling

   • Using a fork, mash the egg yolks until they form a fine, crumbly texture.
   • To the mashed yolks, add the mayonnaise, whisked curd, finely chopped red onion, green chili, and coriander leaves.
   • Sprinkle in the chaat masala, turmeric powder, Kashmiri red chili powder, garam masala, and salt.
   • Mix thoroughly until all ingredients are well combined and the filling is smooth and creamy. Taste and adjust seasoning if necessary.
4. 4

   Fill the Egg Whites

   • You can either use a small spoon to neatly fill each egg white half with the yolk mixture or transfer the filling to a piping bag (or a zip-top bag with a corner snipped off) for a more decorative finish.
   • Pipe or spoon the filling generously into each egg white cavity.
5. 5

   Prepare the Tempering (Tadka)

   • Heat the vegetable oil in a small pan (a tadka pan is ideal) over medium-high heat.
   • Once the oil is hot, add the black mustard seeds. Be careful as they will start to splutter within 20-30 seconds.
   • As soon as the seeds begin to pop, add the curry leaves. They will crisp up in about 10 seconds. Immediately remove the pan from the heat.
6. 6

   Garnish and Serve

   • Carefully drizzle the hot tempering, including the mustard seeds and curry leaves, over the filled deviled eggs.
   • Garnish with a sprinkle of extra red chili powder or fresh coriander leaves.
   • Serve immediately for the best contrast of warm tadka and cool filling, or chill for 30 minutes before serving.