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Winter is the time of evening snacks; nothing better than having a hot cup of tea with your favorite snack to munch on. We had a party to celebrate the New Year and it got me thinking what can be the quick and easy way to satisfy so many people. I thought of making the baked chicken keema chops, but the thought of making so many made me loose the idea. I came up with an easier solution – deviled egg.
The Bengali style deviled egg is the fried and spicier version of what the westerners call deviled egg. This recipe gets ready in just a few minutes and is very easy to make. Even if you are trying to throw a party from your dorm room deviled egg is one of the best ways to entertain your guests.
- 1 dozen eggs
- 1/3 cup mayonnaise
- 2 tablespoon Dijon mustard
- 1 teaspoon tobasco sauce
- ½ teaspoon red chilli powder
- Salt to taste
- Hard boil the eggs. Drain the excess water and drop the eggs in ice cold water. Keep for some time, peel off the shells and cut the eggs in halves.
- Gently scoop out the egg yolks and keep in a large bowl. Break the yolks with a fork to form a crumbly texture
- Add all the ingredients except the red chilli powder. Mix well and put in a disposable piping bag with a number 18 or 21 star nozzle. Squeeze out the yolk mix over the egg whites. Garnish with the red chilli powder and serve with your favourite drink.
Hot Tips – It takes about 12 minutes to hard boil the eggs. You can pour a little vinegar to the boiling water to keep the egg whites from running away if any of the eggs crack.
You can garnish with anything you want, chopped onion shoots is also a good nice option. If you don’t want to take the pain of piping the egg yolk mixture just take a spoonful of the mixture and place it over the egg whites.
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