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A beloved Kolkata street food classic! Hard-boiled eggs are wrapped in a spicy potato mash, coated in crispy breadcrumbs, and deep-fried to golden perfection. Perfect with a side of kasundi.
Boil Eggs and Potatoes
Prepare the Spicy Potato Filling
A beloved Kolkata street food classic! Hard-boiled eggs are wrapped in a spicy potato mash, coated in crispy breadcrumbs, and deep-fried to golden perfection. Perfect with a side of kasundi.
This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 526.27 calories per serving with 14.89g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Assemble the Egg Devils
Coat for a Crispy Crust
Deep Fry to Golden Perfection
Create a 'Mughlai Devil' by adding a layer of spicy cooked minced mutton or chicken (keema) around the egg before covering it with the potato mixture.
For a vegetarian version, replace the egg with a core of spiced paneer, mixed vegetables, or a whole beetroot cutlet.
For a lower-calorie option, spray the coated devils with oil and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden and crisp. They can also be made in an air fryer.
Use duck eggs (Hansher Dim) instead of chicken eggs for a richer, more traditional and flavorful version popular in Bengal.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
The potatoes provide complex carbohydrates, which are the body's primary source of energy, making this a very filling and satisfying snack.
Eggs are one of the best dietary sources of choline, a vital nutrient that plays a crucial role in brain health, memory, and nerve function.
One homemade Egg Devil contains approximately 350-400 calories, primarily from the potatoes, breadcrumb coating, and the oil absorbed during deep-frying.
Egg Devil is a deep-fried snack and is best enjoyed as an occasional indulgence rather than a regular part of a healthy diet. While eggs provide protein, the overall dish is high in carbohydrates and fat.
This usually happens for a few reasons: the potato mixture was too moist, the coating wasn't firm enough, or the oil was not hot enough. To prevent this, ensure your potato mash is dry, double-coat the devils, and refrigerate them for 30 minutes before frying in properly heated oil.
Yes, you can assemble and coat the egg devils and store them in the refrigerator for up to 24 hours before frying. This actually helps the coating set even better. Fry them just before serving for the best crispy texture.
The most traditional and authentic pairing is Kasundi, a pungent Bengali mustard sauce. It also goes well with tomato ketchup, green chutney, or just sliced onions and a squeeze of lime.
Yes, you can. For an air-fried version, spray the coated devils with oil and cook at 190°C (375°F) for 15-20 minutes, flipping halfway through, until golden and crisp. The texture will be slightly different from the deep-fried version but still delicious.
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