Achaari Deviled Eggs
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 garlic achaar, or whichever bold Indian chutney or achaar your heart desires.
Servings: 12 deviled eggs
Calories: 98kcal
Equipment
Ingredients
- 6 eggs
- 3 tablespoons whole milk plain yogurt
- 3 tablespoons garlic achaar
- ¼ teaspoon salt
- ¼ teaspoon Kashmiri chili powder
- 2 scallions sliced
Instructions
- 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!
Video
Notes
Prepare the hard-boiled eggs and filling mixture up to 1 day in advance. Refrigerate the hard-boiled eggs in an 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 plan on serving. Assemble the deviled eggs right before you plan on passing them around to guests.
