Achaari Deviled Eggs

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.

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.

• 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.

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.

To hard boil eggs -

1. 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.
2. 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.
3. 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.

4. Drain the water from the eggs.
5. Gently crack the egg on a hard, flat surface.
6. Carefully peel and remove the shell of the egg.

Pro Tip: It's much easier to peel the eggs under cool running water.

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!

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.