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Classic deviled eggs get a vibrant Indian makeover. Creamy, tangy yolk filling is spiced with chaat masala and garam masala, then topped with a sizzling tempering of mustard seeds and curry leaves. A crowd-pleasing appetizer for any occasion.
Boil the Eggs Perfectly
Prepare the Egg Whites and Yolks
Create the Masala Yolk Filling
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Classic deviled eggs get a vibrant Indian makeover. Creamy, tangy yolk filling is spiced with chaat masala and garam masala, then topped with a sizzling tempering of mustard seeds and curry leaves. A crowd-pleasing appetizer for any occasion.
This fusion recipe takes 30 minutes to prepare and yields 4 servings. At 219.55 calories per serving with 10.05g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side.
Fill the Egg Whites
Prepare the Tempering (Tadka)
Garnish and Serve
Add a pinch of black pepper or increase the amount of green chili for extra heat.
Garnish with fine sev (crispy chickpea flour noodles) just before serving for a delightful textural contrast.
Add a teaspoon of tamarind paste or a squeeze of lemon juice to the yolk mixture for an extra tangy flavor.
For a plant-based alternative, use boiled potatoes or crumbled firm tofu instead of egg yolks, and use a vegan mayonnaise.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Eggs are packed with vitamins and minerals, including Vitamin D, Vitamin B12, selenium, and choline, which is crucial for brain health and development.
The spices used, such as chili powder and mustard seeds, contain compounds that can provide a temporary boost to your metabolism and have anti-inflammatory properties.
The high protein and fat content in deviled eggs helps you feel full and satisfied, making them a great appetizer or snack to curb hunger between meals.
A serving of three Masala Deviled Egg pieces contains approximately 210-240 calories, depending on the type of mayonnaise used.
Yes, in moderation. They are a great source of protein and healthy fats from the eggs. To make them healthier, you can use light mayonnaise or substitute some of it with Greek yogurt (curd).
Absolutely. You can boil and peel the eggs and make the filling up to 24 hours in advance. Store the egg whites and filling separately in airtight containers in the refrigerator. Assemble and add the tempering just before serving for the best taste and texture.
For an ultra-smooth, lump-free filling, press the cooked egg yolks through a fine-mesh sieve before mixing them with the mayonnaise and other ingredients. Using full-fat mayonnaise also contributes to a creamier texture.
You can substitute mayonnaise with an equal amount of thick, hung curd (Greek yogurt) for a tangier, lower-fat version. You could also use a cream cheese or avocado-based mixture.
Very fresh eggs are often harder to peel. Using eggs that are a week or two old can help. The most effective method is to immediately transfer the hot, boiled eggs into an ice bath for at least 5 minutes. The shock of the cold temperature causes the egg white to contract slightly, making it easier to separate from the shell.