Punjabi Deviled Eggs
Hard-boiled eggs filled with a creamy, spiced yolk mixture inspired by Punjabi flavors. A little mustard, onion, green chili, and chaat masala give these bite-sized eggs a bold, tangy finish.
For 8 servings
- boil · ~12 min
Boil the eggs.
Place the eggs in a saucepan with water and bring to a gentle boil. Cook for 10-12 minutes until hard-boiled, then drain and cool under running water.
TIPCooling the eggs right away helps prevent a green ring around the yolk. - prep · ~5 min
Peel and halve the eggs.
Peel the cooled eggs, slice them lengthwise, and gently remove the yolks. Set the whites on a plate and place the yolks in a bowl.
- mix · ~4 min
Make the Punjabi-style filling.
1.Mash the egg yolks until smooth.2.Add mayonnaise, mustard, lemon juice, chaat masala, red chili powder, black pepper, and salt.3.Mix in the onion, green chili, and 1 tablespoon cilantro.4.Stir until creamy and evenly combined.TIPChop the onion and chili very fine so the filling stays smooth and easy to spoon. - assemble · ~4 min
Fill the egg whites.
Spoon or pipe the yolk mixture back into the egg white halves, dividing it evenly among all 8 pieces.
- garnish · ~1 min
Garnish with cilantro and a little chaat masala.
Scatter the remaining cilantro over the filled eggs and finish with a light sprinkle of chaat masala for extra tang.
- serve
Serve chilled or at cool room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the boiled eggs under running water right away so the yolks stay bright and don't develop a green ring.
- 2Mash the yolks fully before adding mayonnaise so the filling turns silky instead of grainy.
- 3Finely mince the onion and green chili; larger pieces make the filling hard to pipe neatly.
- 4Taste the filling before adding extra salt, since chaat masala and mustard already bring sharp salinity.
- 5For the cleanest presentation, pipe the filling with a zip-top bag with one corner snipped off.
- 6Chill the filled eggs for 15-20 minutes before serving so the Punjabi-style filling firms up slightly.
- 7If making ahead, keep the whites and filling separate and assemble shortly before serving to avoid watery eggs.
Adapt it for your goals.
Low-mayo
Reduce the mayonnaise and add a little extra lemon juice for a lighter, tangier filling that still feels creamy.
extra spicyExtra-spicy
Add more green chili and a slightly heavier pinch of red chili powder if you want a sharper Punjabi-style heat.
no onionNo-onion
Skip the onion for a smoother filling and milder bite, especially useful if serving these at parties.
party styleParty-style
Pipe the filling in a decorative swirl and garnish each half with cilantro and chaat masala for a more festive platter.
Why this is on our healthy list.
Protein-Rich Snack
Eggs provide satisfying protein, making these deviled eggs a filling appetizer or tea-time bite.
Herb and Chili Freshness
Cilantro, green chili, onion, and lemon juice add fresh flavor with minimal heaviness, balancing the creamy filling.
Portion-Friendly Appetizer
Because they are served in halves, these eggs are easy to portion for snacking, sharing, or festive spreads.
Frequently asked questions
Mash the yolks thoroughly while they are still slightly warm, then mix in the mayonnaise and seasonings before adding the chopped onion and chili.
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