India x USA

Masala devilled eggs

Name: Masala devilled eggs
Total time: 30 min
Yield: 6 servings
Cuisine: Fusion
Ingredients: 6 egg; 3 tbsp mayonnaise; 2 tbsp hung curd (greek yogurt); 1 tsp mustard paste; 1 tsp lemon juice; 1/2 tsp chaat masala; 1 tbsp very finely chopped onion; 1 small very finely chopped green chilli; 1 tbsp finely chopped coriander leaves (cilantro); 2 tsp cooking oil (vegetable oil); 1/4 tsp mustard seeds; 2 sprigs curry leaves; 2 tbsp sev; a pinch kashmiri chilli powder; Salt, to taste

The picnic classic, now with a tadka on top and sev for crunch. Nobody leaves one behind.

30 minTime

8 gProtein each

mediumSpice

The devil gets a tadka2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

170kcalsame

8 gproteinsame

0 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Egg6

Mayonnaise3 tbsp

Hung curd (greek yogurt)2 tbsp

Mustard paste1 tsp

Lemon juice1 tsp

Chaat masala½ tsp

Onion1 tbsp, very finely chopped

Green chilli1 small, very finely chopped

Coriander leaves (cilantro)1 tbsp, finely chopped

Cooking oil (vegetable oil)2 tsp

Mustard seeds¼ tsp

Curry leaves2 sprigs

Sev2 tbsp

Kashmiri chilli powdera pinch

Saltto taste

Method

4 steps

1Lower the eggs into boiling water and cook on medium high heat for 10 minutes. Cool in iced water for 5 minutes and peel.
2Halve the eggs and pop the yolks into a bowl. Mash with the mayonnaise, curd, mustard, lemon, chaat masala and salt until smooth. Fold in the onion, chilli and coriander.
3Heat the oil in a small pan on medium heat. Crackle the mustard seeds and fry the curry leaves for 15 seconds.
4Pipe or spoon the filling into the whites. Drizzle a drop of the tadka oil on each, crumble over the leaves, and finish with sev and a pinch of chilli.

Serve it like this

Line the eggs in neat rows on a long platter, each topped with a curry leaf and a little sev. Dust the platter edge with chaat masala.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India x USA

Masala devilled eggs

The picnic classic, now with a tadka on top and sev for crunch. Nobody leaves one behind.

30 minTime

8 gProtein each

mediumSpice

The devil gets a tadka2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

170kcalsame

8 gproteinsame

0 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Egg6

Mayonnaise3 tbsp

Hung curd (greek yogurt)2 tbsp

Mustard paste1 tsp

Lemon juice1 tsp

Chaat masala½ tsp

Onion1 tbsp, very finely chopped

Green chilli1 small, very finely chopped

Coriander leaves (cilantro)1 tbsp, finely chopped

Cooking oil (vegetable oil)2 tsp

Mustard seeds¼ tsp

Curry leaves2 sprigs

Sev2 tbsp

Kashmiri chilli powdera pinch

Saltto taste

Method

4 steps

1Lower the eggs into boiling water and cook on medium high heat for 10 minutes. Cool in iced water for 5 minutes and peel.
2Halve the eggs and pop the yolks into a bowl. Mash with the mayonnaise, curd, mustard, lemon, chaat masala and salt until smooth. Fold in the onion, chilli and coriander.
3Heat the oil in a small pan on medium heat. Crackle the mustard seeds and fry the curry leaves for 15 seconds.
4Pipe or spoon the filling into the whites. Drizzle a drop of the tadka oil on each, crumble over the leaves, and finish with sev and a pinch of chilli.

Serve it like this

Line the eggs in neat rows on a long platter, each topped with a curry leaf and a little sev. Dust the platter edge with chaat masala.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Masala devilled eggs

Make it your way

Ingredients

Method

Masala devilled eggs

Make it your way

Ingredients

Method

Make it a meal