Indian-spiced devilled eggs recipe
Give devilled eggs a spicy Indian makeover with this quick and easy dish. Topped with fiery mustard, aromatic garam masala and sweet mango chutney, this vegetarian recipe will make a great addition to your Indian-inspired feast and is best enjoyed with a sprinkling of coriander and paprika.
See method- Serves 6
- 10 mins to prepare and 15 mins to cook
- 97 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 6 eggs, at room temperature
- 3 tbsp light mayonnaise
- 1 tsp white wine vinegar
- 1 tsp English mustard
- ½ tsp garam masala
- 1 tsp mango chutney
- ¼-½ red chilli (to taste), deseeded
- 5g fresh coriander leaves, chopped, plus extra to serve
- pinch of smoked paprika, to sprinkle
Each serving contains
- Energy
- 330kJ 97.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 1g
of the Reference intake
Carbohydrate 1.0gProtein 6.5gFibre 0.2g
Method
- Put the eggs in a saucepan, cover with cold water and bring to the boil over a high heat, then simmer gently for 10 mins. Drain, cool under cold running water, then peel and slice in half.
- Scoop the yolks into a bowl, mash with a fork and stir in the remaining ingredients, except the paprika and extra coriander. Season, then spoon into the egg whites. Sprinkle with the paprika and remaining coriander to serve.
- Get ahead: You can make these up to 2 days in advance. Cover and chill in the fridge until ready to serve, then scatter with the paprika and coriander.
- See more Indian recipes
