Spiced Deviled Eggs Recipe – Indian Masala Egg Snack

Last Updated on 2 months by Neha Deshmukh

Spiced Deviled Eggs Recipe – Indian Masala Egg Snack

Hey everyone! If you’re looking for a snack that’s a little bit different, a little bit spicy, and totally addictive, you’ve come to the right place. I stumbled upon this recipe a few years ago, trying to fuse my love for classic deviled eggs with the vibrant flavors of Indian cuisine, and honestly? It was a game-changer. These Spiced Deviled Eggs, or Masala Anda as my family calls them, are a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

These aren’t your grandma’s deviled eggs (unless your grandma is amazing and makes Indian-spiced deviled eggs, in which case, tell her I say hi!). They’re packed with flavour, super easy to make, and perfect for parties, picnics, or just a satisfying afternoon snack. Plus, they’re a fantastic way to introduce people to the wonderful world of Indian spices. Seriously, prepare for requests for the recipe!

Ingredients

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

• 8 large hard-boiled eggs
• 2 tbsp light cooking oil
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• ½ tsp red chilli powder (adjust to your spice preference!)
• ¼ tsp turmeric powder
• 1 tbsp coriander powder
• ¼ tsp garam masala
• Salt to taste
• Fresh cilantro leaves, for garnish

Ingredient Notes

Let’s talk spices for a sec, because that’s where the magic happens!

• Garam Masala: This is a blend of warming spices – usually cinnamon, cardamom, cloves, cumin, coriander, and black pepper. It adds a lovely depth of flavour. You can find it in most supermarkets or Indian grocery stores.
• Red Chilli Powder: I like to use Kashmiri red chilli powder for a beautiful colour and a mild heat. If you want more kick, use a hotter variety!
• The Spice Blend: Don’t be shy with the coriander, turmeric, and garam masala. They work together to create that authentic Indian flavour profile. Feel free to adjust the quantities to suit your taste. A pinch of amchur (dried mango powder) adds a lovely tang too, if you have it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, peel those hard-boiled eggs and carefully halve them lengthwise. Gently scoop out the yolks and place them in a mixing bowl.
2. Now, heat the oil in a pan over medium heat. Add the chopped onion and sauté until it’s soft and translucent – we don’t want any browning here.
3. Toss in the chopped tomato, red chilli powder, turmeric powder, coriander powder, and garam masala. Cook this mixture until the tomatoes soften and break down into a thick, fragrant masala paste. It should take about 5-7 minutes.
4. Let the masala cool down slightly – this is important! Then, add it to the bowl with the egg yolks. Mash everything together until you have a smooth, beautifully spiced filling. Don’t be afraid to get your hands in there!
5. Now for the fun part! You can either pipe the masala yolk mixture back into the egg white halves using a piping bag (fancy!), or just spoon it in.
6. Finally, garnish with those fresh cilantro leaves. Pop them in the fridge to chill for at least 30 minutes before serving – the flavours develop even more as they sit.

Expert Tips

• Perfectly Boiled Eggs: For easy peeling, add a teaspoon of baking soda to the water when boiling the eggs.
• Smooth Filling: If your filling is a little lumpy, use a fork to really mash everything together, or even briefly pulse it in a food processor.
• Taste as You Go: Don’t be afraid to taste the filling and adjust the seasoning as needed. A little extra salt or chilli powder can make all the difference.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
  • Medium: Stick to the ½ tsp of red chilli powder.
  • Hot: Add a pinch of cayenne pepper or use a hotter variety of red chilli powder.
• Vegan Adaptation: My friend Priya swears by using mashed firm tofu instead of eggs! Crumble it well and mix it with the masala.
• Gluten-Free: This recipe is naturally gluten-free!
• Festive Adaptations: During Diwali or Holi, I sometimes add a sprinkle of chaat masala to the garnish for an extra burst of flavour.

Serving Suggestions

These Spiced Deviled Eggs are amazing on their own, but they also pair well with:

• A side of sliced cucumber and carrots.
• Some crispy papadums (Indian crackers).
• A refreshing mint chutney.
• A glass of iced tea or lassi.

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:

• What type of oil is best for this recipe? You can use any neutral-flavored cooking oil, like vegetable oil, canola oil, or sunflower oil.
• Can I make the filling ahead of time? Absolutely! You can make the filling a day in advance and store it in the fridge. Just give it a good mix before filling the eggs.
• How can I adjust the spice level? As mentioned earlier, adjust the amount of red chilli powder to your liking.
• What is Garam Masala and where can I find it? Garam masala is a blend of warming spices. You can find it in most supermarkets in the spice aisle, or at Indian grocery stores.
• Can these be served warm? While they’re traditionally served chilled, you can serve them at room temperature. But honestly, I think they taste best cold!

Enjoy! Let me know in the comments if you try this recipe and what you think. I can’t wait to hear from you!