These Indian-Style Achaari Deviled Eggs are an easy 30 minute crowd-pleasing appetizer for games days or holidays! The filling is mixed with sweet and tangy roasted garlic achaar, or whichever bold Indian chutney or achaar your heart desires.
If you're looking for an incredible deviled eggs recipe, look no further! These Indian-Style deviled eggs are super straightforward and easy, making it a great holiday staple for Easter, Thanksgiving, and Christmas that can be prepped a day ahead.
It can be made traditionally with mayo or with plain yogurt if you're not a fan of mayonnaise. The Achaari Deviled Eggs savory filling is seasoned simply with roasted garlic achaar for a sweet, tangy, and spicy appetizer. Sprinkle it with kashmiri chili powder for a mild kick and green onions to finish it off.
I mean, I want to see this at a friendly deviled eggs competition! The spicy, sweet, and bold achaar makes these so dang tempting. And I've included a fun few ways for you to customize them to make this suitable for your family and friends.
Why You'll love this Recipe
These Achaari Deviled Eggs are a perfect Indian fusion of an appetizer we all love with savory achaars that we all love. Here's why you'll love giving this a try:
- Roasted Garlic Achaar boasts all the best flavor profiles - it's sweet, a little sour from the vinegar, spicy, and just a bold as heck condiment that adds a ton of flavor.
- You can absolutely replace the Garlic Achaar with any tangy achaar or chutney - imagine this with mango chutney? Yum!
- It's a quick and easy 30-minute appetizer that can be prepped up to a day ahead for Easter, Thanksgiving, or Christmas.
- This is a deviled egg recipe without mayo! The whole milk plain yogurt is perfectly creamy with enough fat added.
Ingredients - Notes and Substitutions
Before we get into the actual recipe, let's talk a little bit about the ingredients so you can make your own customizations.
- Eggs - We're making the hard-boiled eggs stovetop, but feel free to use an Instant Pot or an electric egg cooker.
- Achaar - While garlic and eggs are a match made in heaven, you don't have to use garlic achaar! You can use your favorite Indian chutney or achaar, they are easy to find at large grocers and ethnic grocers in the sauce and condiment aisles. Just be sure the ingredients label says it has vinegar, otherwise add a tablespoon of fresh lemon juice. Ideally, it also has some mustard seeds. I'd recommend mango chutney, tomato achaar, or mixed pickle (be sure to remove the seeds from the pieces of mango) as alternatives.
- Yogurt - Instead of the traditional mayonnaise for deviled eggs, this recipe uses plain whole milk yogurt since that's a more common side dish in Indian food alongside achaar. Mayo or even sour cream work just fine.
- Toppings - Kashmiri chili powder adds a bit of mild heat, but smoked paprika works as well. For a little bit of green, use chopped scallions or cilantro.
Note: When scooping the achaar and yogurt, be sure to avoid as much as the oil and whey as you can. This will keep your yolk mixture nice and thick for piping.
How to make Garlic Achaar Deviled Eggs
First, hard boil the eggs in whichever way works best for you. If you don't know how, I'll include detailed instructions below.
Then, we'll make the achaari egg yolk filling before piping it back into the cavities of the egg whites.
How to Hard Boil Eggs
To hard boil eggs -
- Carefully place the eggs in a large pot. Fill the pot with enough water to cover the eggs with ½-inch of extra water above the eggs.
- Bring the water up to a boil on high heat. Then, bring it down to a very low simmer and set a timer for 15 minutes. You can decrease the time by 2-3 minutes if you'd like the yolk a little creamier.
- A minute before the timer goes off, fill a bowl with ice water. Once the timer goes off, carefully fish out the eggs with a mesh sieve or spider strainer and transfer them to the ice bath to cool down for 5 minutes.
- Drain the water from the eggs.
- Gently crack the egg on a hard, flat surface.
- Carefully peel and remove the shell of the egg.
Pro Tip: It's much easier to peel the eggs under cool running water.
How to make Achaari Deviled Eggs
Let's now assemble these garlicky deviled eggs!
- Now that you have peeled hard-boiled eggs, slice them lengthwise to expose the yolk.
- Scoop the yolk out of both halves with a small spoon and into a large mixing bowl.
- Add the garlic achaar and yogurt into the mixing bowl with the eggs. Add a pinch of salt as well.
- Mash the egg yolks a bit with a whisk or electric hand mixer. Then, it'll be easier to whisk in the yogurt and garlic achaar.
- Taste the egg yolk with garlic filling and adjust for more achaar or salt.
- Transfer the egg yolk mixture into a piping bag. You can add a star piping tip if you'd like a pretty design as well.
- Snip an inch off the tip of the piping bag. Pipe about a tablespoon of the egg yolk mixture into the cavity of each egg white, filling it entirely and a little over the top.
- Sprinkle kashmiri chili powder over the eggs. Garnish with scallions.
And these roasted garlic deviled eggs are ready to serve on a platter to be enjoyed by guests!
Expert Tips and Tricks
- Struggling to perfectly peel the hard-boiled eggs? Use older eggs! Another hack is to peel them under cool running water. The shell comes off so easily.
- Avoid spooning too much whey from the yogurt or oil from the achaar into the egg yolk filling. Too much liquid will result in a loose, texturally unpleasant filling.
- For a creamy and lump-free filling, push the egg yolks through a fine mesh sieve and into the mixing bowl. Then mix it together with the yogurt and achaar for a light, fluffy filling.
- Instead of spooning the filling into the egg whites, use a piping bag with a star piping tip to make super pretty deviled eggs.
- If you have leftovers, try them in chopped up in these Indian-Style Tea Sandwiches!
- Feel free to add additional toppings! A cube of avocado or an added crunch from garlic chips would be divine.
Deviled eggs especially make an appearance during holiday gatherings with family! Here are some ways to enjoy it with other Indian-inspired recipes:
- For Easter brunch, add these incredible Almond Halwa Croissants and Carrot Halwa as your sweet options for your tablescape.
- For Thanksgiving dinner, you've got to check out my Indian-Inspired Thanksgiving Menu for dishes like Mango Chutney Puff Pastry Brie Bites and Spiced Ginger Cranberry Sauce.
- Lastly, Christmas dinner would be incomplete without Cranberry Chutney and an Indian rice pudding, Kheer!
Prep Ahead and Storage Instructions
Prepare the hard-boiled eggs and filling mixture up to 1 day in advance. Refrigerate the hard-boiled egg whites in a separate airtight container. The egg yolk mixture is easy to store in a piping bag with the end closed off with a tightly wound rubber band.
Bring the eggs to room temperature on the day you are serving them, within 30 minutes of serving them. Assemble the deviled eggs right before you plan on passing them around to guests.
More Appetizers to try
Achaari Deviled Eggs
- Place the eggs in a heavy bottom pot. Fill the pot with water a ½-inch above the eggs. Bring the water to a boil over high heat, then lower the temperature to a very low and gentle simmer. Set a timer for 15 minutes.
- Fill a medium sized bowl with ice water. Gently transfer the eggs into the bowl and allow them to cool for 2-3 minutes to stop the cooking. Carefully peel the eggs under cool running water.
- Slice the eggs in half lengthwise. Spoon out the yolks and transfer them into a mixing bowl. Place the egg whites on a serving platter.
- Add the garlic achaar, yogurt, and salt into the mixing bowl with the yolks. Mash down the yolks with the tip of the whisk. Stir everything together until the yolk mixture is smooth. Give the mixture a taste to adjust for additional achaar or salt.
- Transfer the yolk mixture to a piping bag. Snip an inch from the tip of the piping bag. Fill the cavities of the egg whites.
- Garnish with the sliced scallions and sprinkle kashmiri chili powder. Enjoy!