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Indian-spiced devilled eggs recipe

Indian-spiced devilled eggs recipe

53 ratings

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
  • Healthy
  • Vegetarian
  • Dairy-free


  • 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

  • Fat

    8g 11%
  • Saturates

    2g 9%
  • Sugars

    1g 1%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 1g Protein 6.5g Fibre 0.2g


  1. 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.
  2. 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

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