Curried Deviled Eggs

Give the regular deviled eggs a Indian make over with this quick and easy recipe.

Deviled eggs are full proof delicious appetizers for absolutely any occasion. They are basically hard boiled eggs, that are cut into half, yolk removed and mixed with mayonnaise and other ingredients and then piped back into the egg white. I have beet dyed these deviled eggs just to add a touch of color instead of the regular boring white eggs. 

An Indian twist to the classic Deviled Eggs is this Paav Bhaji Masala which takes this dish to a different level.

In this recipe I have combined the egg yolk with mayonnaise, onions, coriander and paav bhaji masala. This combination was a big hit in one of my parties.

Deviled Eggs can be prepared in advance. Just dont pipe the yolk mixture into the egg white cavities. You can do that just before serving. If you don’t have a piping bag, just place the mixture into a ziplock and snip off the corners and squeeze the mixture into the whites.

Store leftover deviled eggs in the fridge, in an airtight box for up to 2 days. I normally make an egg sandwich with the leftovers.

Do give this a try and let me know how you liked it!

Watch the video here:

Curried Deviled Eggs

Recipe by TinaCourse: AppetizersDifficulty: Easy

Prep time

30

minutes

Cooking time

40

minutes

This quick and easy Curried Deviled Eggs recipe with Paav Bhaji masala is an Indian twist to the classic deviled eggs. A perfect appetizer for a party!

Ingredients

• 5 eggs

• 1 medium sized beetroot (grated)

• 3 cups of water

• 1 medium onion (finely chopped)

• 1 tbsp coriander (finely chopped)

• 1 tbsp mayonnaise

• 1 tbsp butter

• 1 tbsp paav bhaji masala

Directions

• Boil the eggs in enough water for 12-15 mins. Once done drain and keep aside to cool.
• In a saucepan combine grated beetroot and water. Bring this to a boil, strain and keep aside till it completely cools down.3
• Once the beetroot liquid has come to room temperature dunk the eggs and let it sit for 4-6 hours or even overnight is good.
• Drain the eggs from the beetroot liquid and cut them lengthwise.
• Then carefully scoop out the egg yolk and transfer into mixing bowl. Using a fork mash the egg yolk completely.
• Now, heat a pan with butter and add the paav bhaji masala and saute, turn off the flame and keep aside.
• Into the mashed egg yolk add in the onion, coriander, prepared paav bhaji masala, mayo, salt and stir until completely combined. Taste the mixture and adjust the salt at this point.
• Using a piping bag or spoon fill each cavity of the egg white with the prepared filling.
• Sprinkle each deviled egg with a pinch of paav bhaji masala and garnish with coriander.

Notes

• Dunking the eggs in beetroot liquid is totally optional. It just looks fancy when served to a crowd.
• I used beets for a natural colour. however you can use any food colour and dunk the eggs in it to make some bright coloured deviled eggs.
• This recipe can be made ahead. Just dont pipe the spiced yolk into the egg cavities. You can do that just before serving.
• I have used Paav Bhaji masala, you can however use any spices of your choice.
• In case the yolk mixture is not coming together just add more mayonnaise to bind it.