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A delicious Indian twist on the classic American appetizer! Creamy egg yolks are mashed with tangy chaat masala, warm spices, and fresh herbs, then topped with a sizzling tempering for an unforgettable flavor.
For 6 servings
Perfectly Boil the Eggs
Prepare the Egg Halves
Create the Spiced Yolk Filling
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A delicious Indian twist on the classic American appetizer! Creamy egg yolks are mashed with tangy chaat masala, warm spices, and fresh herbs, then topped with a sizzling tempering for an unforgettable flavor.
This punjabi recipe takes 30 minutes to prepare and yields 6 servings. At 162.25 calories per serving with 6.7g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
Fill the Egg Whites
Prepare the Tempering (Tadka)
Garnish and Serve
Replace the mayonnaise with an equal amount of thick Greek yogurt for a lighter, tangier filling with more protein.
Add 1 tablespoon of finely chopped celery or water chestnuts to the yolk mixture for a surprising and pleasant crunch.
In the tempering, add a few fresh curry leaves along with the mustard seeds for a different aromatic profile.
For a smoky twist, use smoked paprika instead of red chili powder for the garnish.
Eggs are a complete protein source, containing all nine essential amino acids. This is crucial for muscle repair, immune function, and maintaining satiety, which can help with weight management.
This recipe features turmeric and ginger, both renowned for their potent anti-inflammatory compounds (curcumin and gingerol, respectively) that can help combat chronic inflammation in the body.
The combination of spices like turmeric, cumin, and ginger, along with nutrients like selenium and Vitamin D from the eggs, helps support a robust immune system.
One serving, which consists of two deviled egg halves, contains approximately 160-170 calories. The exact count can vary based on the size of the eggs and the type of mayonnaise used.
They can be part of a healthy diet. Eggs are a fantastic source of protein and essential nutrients. The spices like turmeric and ginger offer anti-inflammatory benefits. The main calorie contributors are mayonnaise and ghee, so for a healthier version, you can use Greek yogurt instead of mayo and use oil sparingly.
Yes, you can prepare the components in advance. Boil and peel the eggs and make the yolk filling up to 24 hours ahead. Store the egg whites and the filling in separate airtight containers in the refrigerator. Assemble, temper, and garnish just before serving for the best taste and texture.
Thick Greek yogurt is an excellent and healthier substitute. It provides a similar creamy texture with a pleasant tang. You could also use a mix of yogurt and a small amount of cream cheese.
Tempering happens very quickly, often in under a minute. The most common reasons for burning are the heat being too high or cooking the spices for too long. Heat the ghee until it's hot but not smoking, and be ready to add the spices in quick succession. As soon as the mustard seeds pop and the cumin is fragrant, take it off the heat.