Dimer Devil or Deviled Eggs Recipe

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Update: Removing Vegan word from the post. Since it uses eggs even for the filling, how can it be vegan, argued Soma. And I couldn’t agree more. Thanks for pointing that out.

What is Dimer Devil or Deviled Eggs recipe

The eggs are boiled and the yolks are removed, and re-stuffed with a mixture prepared from the yolk, boiled potato and some vegetables. The re-stuffed egg is then dipped in besan, then in bread crumbs and fried in oil.

Who can cook Dimer Devil

This is for intermediate skilled cooks, or mere amateurs who want to prove that given adequate instructions, they can cook (I fall in this category). You can have Dimer Devil for an exotic evening snack. I had this at lunch with steamed rice, musuri daal and ketchup.

You can learn about more Egg Recipes here.

About the devil (why such name)

Deviling means seasoning the food heavily (This link gives an elaborate explanation). I tried this egg recipe only because of its name. Never had it, so gave it a shot. And it turned out well.

Though this isn’t an authentic Bengali recipe, Bengalis sure love it. And you would too.

Recipe in 10 words

Boil Eggs, cut in half, fill with stuffing, oil fry

Ingredients of Dimer Devil (Deviled Eggs recipe)

• 3 eggs (2 for cooking + 1 for dip)
• 1 medium potato
• 1 medium onion
• Carrot (gajar, gajor) or Beet
• Other vegetables as per availability/taste (matar – green peas, beans etc.)
• Ginger and garlic (or ginger garlic paste)
• Green chilies
• Hing (asafoetida), Jeera (Cumin)
• Garam Masala Powder
• Bread Crumbs
• Maida or Besan

Preparing Dimer Devil (Deviled Eggs recipe)

• Boil the Eggs and potato for 15 min [in Bangalore, the potatoes don’t soften easily. In such a case, its best to cut the potato into several small pieces and then boil]. Cover the eggs with at least an inch of water.

Now is the time to prepare the filling. I used a vegetarian filling. You pick whatever suits you.

• Meanwhile, cut onion, chilies, beans and grate the carrot/beet
• Drain hot water, pour cold water (makes peeling off easier) and crack the egg shells
• Cut the boiled eggs length wise and pop out the egg yolk in a separate container.
• Add peeled off potato and the vegetable mixture to the container. Add salt, pepper to taste. Mash them well.
• Heat a frying pan, put some cooking oil (mustard oil for the quintessential jhanjh, or sunflower oil for the calorie savvy) and then the onion pieces. Heat till the color changes to brown. Add the mashed potato-yolk-vegetable mixture.

Next, need to stuff egg white with the filling and fry

• Fill the egg halves with the mixture. Make it tightly fit since we need to fry this later. Let us call this stuffed egg half
• In a separate bowl, break an egg carefully and add a spoon of Besan. Add salt, pepper to taste and blend it well. Let us call this egg besan
• On a pan (I used a newspaper J), pour some bread crumbs.
• Heat a frying pan and add oil.
• Now do this in sequence – roll the stuffed egg half in egg besan, then in bread crumbs and then lower carefully on the heated oil. Fry well. Do this for each stuffed egg half.

Tada. Your Dimer Devil (Deviled Eggs recipe) is complete. Serve with ketchup.

If some egg besan is left, fry it on the pan to make Egg Bhurji. It tastes good.

Further Reading

• Vaidyanathan Pushpagiri on Eggs in Calcutta, Devilled Eggs and everything in between
• Check out the website Deviled Eggs Recipes for some great variations in Dimer Devil recipes
• Here’s another – http://www.deviledegg.org/

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