An Indian twist to the traditional deviled eggs recipe by using mango chutney and garam masala!
It all started with organizing a potluck at work. One of my colleague Nitya Malhotra made these Indian flavored deviled eggs and we all couldn’t stop relishing it!! Next, asked her for the recipe and tried it on my own. Ever since, I haven’t looked back 😉 This is always a hit as an appetizer or side dish at any party, potluck or even as a quick breakfast on busy mornings!
So where did the term deviled eggs come from?
The cooking term devil means ‘to chop food finely and mix with hot seasoning or sauce, usually after cooking’, which describes the process of making these eggs. Hence the name!
The terms “stuffed eggs”, “salad eggs” or “dressed eggs”, or “angel eggs” are also used, particularly when served in connection with church functions, avoiding the name “Devil.” The term “angel eggs” is also used in association with deviled eggs stuffed with “healthier” alternatives[Source: wikipedia]
Try out the recipe here and become an instant hit at your next party!
Garam Masala Deviled Eggs
- 6 hard-boiled eggs
- 3 1/2 tablespoons mayonnaise
- 3 tablespoons minced green onion
- 1 tablespoon minced seeded jalapeño chile
- 1 1/2 teaspoons minced mango chutney
- 1/2 teaspoon (scant) garam masala
- Finely chopped radishes
- Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in onion, jalapeño, chutney, and garam masala. Season with salt and pepper.
- Spoon yolk mixture into whites. Top generously with chopped radishes.
– Boil eggs with a pinch of salt, to avoid cracking
– This recipe can be made up to 4 hours in advance
– Refrigerate for 15 mins before serving for enhanced taste.