Deviled Eggs Recipe – Indian Spiced with Mango Chutney & Garam Masala

Last Updated on 4 months by Neha Deshmukh

Deviled Eggs Recipe – Indian Spiced with Mango Chutney & Garam Masala

Hey everyone! I’m so excited to share this recipe with you – it’s a fun little twist on a classic that’s become a real hit at potlucks and family gatherings. These aren’t your grandma’s deviled eggs (though, with all due respect to grandmas!). We’re taking things up a notch with warm Indian spices, a touch of sweetness from mango chutney, and a whole lot of flavor. Trust me, once you try these, you’ll never go back!

Why You’ll Love This Recipe

These Indian-spiced deviled eggs are seriously addictive. They’re creamy, tangy, a little bit sweet, and have a lovely warmth from the garam masala and a tiny kick from the cayenne. They’re also surprisingly easy to make – perfect for when you want something impressive but don’t want to spend hours in the kitchen. Plus, they’re a fantastic way to introduce Indian flavors to friends and family who might not be familiar with them.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 9 hard boiled eggs
• 5 tbsp mayonnaise
• 1 tbsp radishes (finely chopped)
• 2 tsp mango chutney (finely chopped)
• 0.5 tsp onion powder
• 0.5 tsp garam masala
• 1 tbsp cilantro (chopped)
• 1.5 tsp lemon juice
• 0.125 tsp cayenne
• 0.5 tsp salt
• 1 radish (sliced for garnish)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Mango Chutney: Regional Variations & Sweetness Levels

Mango chutney is the star here, adding a lovely fruity sweetness. You can find tons of different varieties – some are mild, some are spicy, and some are really tangy. I prefer a slightly sweet chutney for this recipe, but feel free to experiment! If your chutney is very chunky, give it a quick chop to make it easier to mix in.

Garam Masala: A Blend of Warming Spices

Garam masala is a blend of ground spices common in Indian cuisine. It usually includes cinnamon, cardamom, cloves, cumin, coriander, and black pepper. Every family has their own blend, so the flavor can vary. You can find it pre-made in most supermarkets or make your own if you’re feeling ambitious!

Radishes: Choosing Fresh & Crisp Varieties

Radishes add a lovely peppery crunch. Look for radishes that are firm and brightly colored. If they’re soft or have blemishes, they’re past their prime.

Mayonnaise: Full-Fat vs. Light Options

I usually use full-fat mayonnaise for the best flavor and texture, but you can definitely use light mayonnaise if you prefer. Just be aware that it might make the filling a little less creamy.

Step-By-Step Instructions

Alright, let’s get cooking!

First, carefully halve your hard-boiled eggs lengthwise. Gently remove the yolks and arrange the egg white halves on a serving plate. Don’t worry if they’re not perfect – a little imperfection adds character!

Next, pop those yolks into a mixing bowl and mash them up really well. You want them nice and smooth.

Now for the fun part! Add the mayonnaise, chopped radishes, mango chutney, onion powder, garam masala, cilantro, lemon juice, cayenne pepper, and salt to the bowl with the mashed yolks. Mix everything together until it’s beautifully smooth and creamy. Give it a taste and adjust the seasoning if needed – maybe a little more lemon juice for tang, or a pinch more cayenne for heat.

Transfer the yolk mixture to a piping bag (or a ziplock bag with a corner snipped off – totally works in a pinch!).

Pipe the filling evenly into each egg white half. It doesn’t have to be perfect, but it looks pretty when it’s neat!

Finally, garnish with those radish slices and a sprinkle of fresh cilantro. A tiny sprinkle of sea salt right before serving really elevates the flavors.

Expert Tips

• Peeling Hack: To easily peel hard-boiled eggs, shock them in ice water immediately after cooking. The shells will slip right off!
• Chill Time: Chilling the deviled eggs for at least 30 minutes before serving allows the flavors to meld together.
• Piping Bag Alternative: No piping bag? No problem! A sturdy ziplock bag with a corner snipped off works just as well.

Variations

I love experimenting with this recipe! Here are a few ideas:

Vegan Deviled Eggs (Using Plant-Based Mayonnaise & Kala Namak)

My friend Priya is vegan, and she swears by using plant-based mayonnaise and a pinch of kala namak (black salt) to get that eggy flavor. It’s surprisingly good!

Gluten-Free Adaptation (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. Just double-check that your mango chutney doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Controlling the Cayenne Pepper)

If you’re sensitive to spice, start with just a pinch of cayenne pepper and add more to taste. You can also omit it altogether if you prefer.

Festival Adaptations (Serving During Diwali or Eid)

During Diwali or Eid, I sometimes add a sprinkle of pomegranate seeds for a festive touch. They add a beautiful color and a burst of sweetness.

Serving Suggestions

These deviled eggs are perfect for parties, picnics, or just a quick snack. They pair well with Indian snacks like samosas or pakoras, or with a simple green salad.

Storage Instructions

Leftover deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days. They’re best enjoyed cold.

FAQs

Let’s answer some common questions!

Can I make these deviled eggs ahead of time?

Yes, you can! You can hard-boil the eggs and make the filling a day in advance. Store them separately in the refrigerator and assemble just before serving.

What is the best way to peel hard-boiled eggs easily?

Shocking them in ice water immediately after cooking is the key!

Can I substitute the mango chutney with another chutney?

Absolutely! Tamarind chutney or mint-coriander chutney would also be delicious.

How can I adjust the spice level of this recipe?

Start with a small amount of cayenne pepper and add more to taste.

What can I do with leftover egg yolks if I don’t need to make more deviled eggs?

You can use them to make custard, hollandaise sauce, or even add them to scrambled eggs for extra richness!