Garam Masala Deviled Eggs

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5 from 2 votes

Garam Masala Deviled Eggs

Deviled eggs made with Indian spices

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Indian

Keyword: scrambled eggs

Servings:

Calories: 136kcal

Author: Puja

Ingredients

9 hard boiled eggs
5 tbsp mayonnaise
1 tbsp radishes finely chopped
2 tsp mango chutney chopped finely with a knife so that it’s not too chunky (mine is from Trader Joe’s)
½ tsp onion powder
½ tsp garam masala
1 tbsp cilantro chopped
1 ½ tsp lemon juice
⅛ tsp cayenne or to taste
½ tsp salt or to taste
1 to 2 sliced radishes for garnish

Instructions

Cut the hard boiled eggs into half lengthwise and remove the yolks. Line up the whites with the cut side facing up.
In a medium bowl, mash up the yolks using a fork.
Add the rest of the ingredients and stir well.
Transfer the yolk filling to a small ziplock bag. Cut off a corner of the bag and pipe filling into egg whites.
Garnish with sliced radishes and cilantro.

Notes

I like to sprinkle some sea salt over the deviled eggs just before I serve. If you sprinkle the salt too soon, it will start to extract liquid from the radishes and create little puddles. So wait until the very end if you sprinkle salt on top.
Feel free to add a little more mayonnaise if the filling is too dry for you.
The product known as mango chutney in the West is not something I ever saw sold in stores in India. The closest thing to it would be what we call morabbo in Gujarati, which is a like a jam made with mangoes and spices..
This recipe is adapted from Epicurious.com

Nutrition