Garam Masala Deviled Eggs
Give classic deviled eggs a bold and aromatic twist with this Garam Masala Deviled Eggs recipe! Infused with the warming flavors of garam masala and a hint of earthy turmeric, these creamy bites are elevated with Dijon mustard, tangy lemon juice, and a touch of black pepper. Garnished with vibrant paprika and fresh cilantro, they are as visually stunning as they are flavorful. Perfect for parties, potlucks, or snack-time indulgence, this unique take on deviled eggs combines Indian-inspired spices with traditional techniques, creating a memorable appetizer. Quick to prepare and packed with irresistible zest, these deviled eggs will be the star of any table.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Garam masala
- 0.25 teaspoons Ground turmeric
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.5 teaspoons Lemon juice
- 0.5 teaspoons Paprika (for garnish)
- 1 tablespoon Fresh cilantro (chopped, for garnish)
Instructions
Place the eggs in a large saucepan and add enough water to cover them by about 1 inch.
Bring the water to a boil over medium-high heat, then lower the heat to a gentle simmer. Cook the eggs for 10 minutes.
Transfer the eggs to an ice bath to cool for at least 5 minutes. Once cooled, gently peel the shells off the eggs.
Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and set the whites aside on a serving platter.
Using a fork, mash the yolks until smooth. Add the mayonnaise, Dijon mustard, garam masala, ground turmeric, salt, black pepper, and lemon juice to the yolks. Mix until creamy and well combined.
Taste the filling and adjust seasoning if needed. If the mixture feels too thick, add a small amount of mayonnaise or a few drops of water to loosen it.
Using a spoon or a piping bag fitted with a star tip, fill the egg white cavities with the prepared yolk mixture.
Sprinkle the filled eggs with paprika for color and garnish with chopped fresh cilantro.
Refrigerate the eggs for at least 10-15 minutes before serving to let the flavors meld.
Serve chilled and enjoy!
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 189 mg | 15% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 500 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
