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- Prep 45min
ByThe Food in My Beard
Updated March 9, 2017
tablespoon garam masala
Saute the chopped onions in butter until dark brown. Add the minced garlic and cook 2 minutes. Add masala spice and cook 1 minute. Remove from heat and puree in a food processor.
Hard boil eggs - Place eggs in salted cold water. Bring to a boil and boil 1 minute. Remove from heat and let sit in the hot water for 10-12 minutes. Place in an ice bath for 5 minutes untill cooled. Peel.
Cut eggs in half and scoop out yolk. Put the yolk in the food processor with the onion mixture.
When the mixture is smooth, place in a piping bag and pipe into the egg whites. Sprinkle with smoked paprika and serve.
Nutrition InformationNo nutrition information available for this recipe
More About This Recipe
- Wanna know a secret? I hate deviled eggs. Not dislike... HATE! But I am a man that likes a challenge. I always try to cook things I haven't liked in the past hoping I can revamp them into something delicious.When I saw the idea of Indian spiced deviled eggs, I couldn't stop thinking about them! I thought that this might be the deviled egg preparation that I finally fell in love with. The outcome was great and actually turned a few deviled egg skeptics into believers.The other idea here is deviled egg roulette. This is a fun game you can play with many different apps, deviled eggs, meatballs, pigs in a blanket, etc. Make one or 2 of them hot! Really spicy! Let your guests know beforehand that there are a few spicy ones, then have a special prize for the person who gets the hot one.Choose carefully! No matter which you pick, these deviled eggs are delicious!
Spicy Masala Devilled Eggs
Call me crazy but is there anything better than a Devilled Egg to get the party started? Throw in an Indian twist to that with a touch of some spices and you’re ready to roll! I was recently challenged by Egg Farmers of Canada to create a Devilled Egg recipe that was out of the ordinary and that’s exactly how these Spicy Masala Devilled Eggs came to be!
No matter how low I am on groceries (which is very, very rare – I must admit), you can always find some onions, garlic, tomatoes, potatoes and eggs in my kitchen. This is because I consider these ingredients to be my must-haves and with them in tow, a quick, nutritious and tasty meal is never far behind. Eggs are always a versatile ingredient and can very easily adapt to Indian spices and flavours.
October 9th is World Egg Day, and this year Egg Farmers of Canada is taking a moment to celebrate the heroes and champions in our food industry who work together to deliver the fresh, local, high-quality eggs that Canadians want and enjoy. I’m doing my part by creating and sharing this recipe for Spicy Masala Devilled Eggs. I plan on making this again as an appetiser for our small and simple Thanksgiving meal this year.
Join me and Egg Farmers of Canada in celebrating those working together to keep us Canadians fed by watching (and sharing) this video featuring Chef Lynn Crawford and the Canadian egg farmers who share their gratitude on World Egg Day.
To begin making the Sriracha Spiced Deviled Eggs, first boil the eggs. To hard boil eggs, place eggs in a pot and fill it with water. Bring it to a boil. Once the water starts boiling, turn off the heat and cover the pot.
Let this sit for 12 minutes, after which you can cool the eggs under running water and remove the shells.
Once the eggs have cooled, slice each egg in half lengthwise and scoop out the yolk.
In a mixing bowl, combine together the egg yolks, sriracha, mayonnaise and pepper powder till well combined and no lumps remain.
Scoop a teaspoon of the mixture into the cavity of each egg whiteshell. Alternatively, you can also use an icing tip and a piping bag to pipe the mixture into the egg and make it look prettier.
Refrigerate the Sriracha Spiced Deviled Eggs for a couple of hours and serve.
Serve the Sriracha Spiced Deviled Eggs as a perfect party appetizer, along with your favorite Mexican Salsa.
Tadka Deviled Eggs
Tadka Deviled Eggs or vagharela deviled eggs is my take on a deviled with a Indian masala twist! I love the classic deviled eggs, so creamy and rich! But I also love a nice spicy egg curry or masala eggs. So I decided to combine the two and see what happened! Well, its pretty amazing!
What is a tadka?
Tadka can be considered both an infused oil and a technique of infusing oil with the flavor of dried spices. Its way of infusing spices into an oil.
All you need is hot oil and some spices! You can used whole spices and seeds or ground/powdered spices. It just depends on the flavors and textures you’re looking for. For example, mustard seeds and cumin seeds are classic tadka ingredients that are best left whole. They impart beautiful subtle flavors to your oil and a great texture to your dishes. You can also add garam masala or curry powder spice mixtures to your tadka. Adding these ground spice mixtures to a tadka bring out another level of flavor from the spices and elevate your dish with fragrance and color that is unbeatable.
Don’t forget to add some fresh ingredients to your tadka! Its a great way to change up the flavor! My favorite fresh ingredients are curry leaves, chili peppers, ginger or garlic. When it comes to frying fresh ingredients you really have to be very careful, too long on the heat and they will burn quickly. A couple seconds is all it takes to get that hit of flavor for them!
Indian Spiced Vagharela Deviled Eggs
I love egg curry and egg salad both are creamy, hearty and spicy! There’s something so fun about these tadka (or vagharela) deviled eggs because its almost like a handheld egg curry bite without the carbs!
The Perfect Hardboiled Eggs
The eggs are simple: just hardboiled. My easy method for the perfect hardboiled egg is almost too easy!
- Add water to your pot and get it boiling.
- Slowly, carefully lower your eggs into the water.
- Boil for 13 minutes.
- Remove from heat immediately. Carefully pour out as much of the hot water as you can. Add cold water to shock the egg shells.
- Peel the eggs and set aside
Tadka (or Vaghar) Seasoning
For these tadka deviled eggs, I try to keep it simple but super flavorful. And not really spicy at all. So I start with my basic starter pack for vaghar which is:
For these eggs, I’m looking for additional flavor and texture so I also add in finely diced onions, grated ginger and a touch of garam masala and turmeric. Mixed together with a spoonful of mayo and that’s all!
Garam Masala Deviled Eggs
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 . DO AHEAD Can be made 4 hours ahead. Cover loosely and refrigerate.
How would you rate Garam Masala Deviled Eggs ?
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