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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.
- 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/
10 thoughts on “Dimer Devil or Deviled Eggs Recipe”
I liked the further reading section. I added to my blog. Ofcourse you get the credits or the research 🙂
As a hard-chore foodlover from North Kolkata, I’m sorry to say that your ‘Devlil’ recipe is NOT authentic, it is,in a sense incomplete too.
I found the following recipe as the most perfect – here it is for you –
By : Amrita ( Posted on :24 Feb, 2007 )
8 Boiled eggs
2 Raw eggs
1 tsp Lime juice
1 tbs Corn flour
Mustard oil for frying
For Mince Masala
1/2kg Minced meat
100gm Bengal gram dal
4 flakes Garlic
1tbs Grated ginger
4 Green chillies
1/4 cup Chopped coriander leaves
1tsp Chilli powder
1/2tsp Garam masala
1/4tsp Nutmeg powder
Mix the mince with all the ingredients for masala. Pressure cook with 3/4cup of water for 10 minutes. Evaporate the excess water over a high heat.
Grind the cooked mince to a smooth paste. Add raw egg, lime juice and corn flour to it. Check the seasonings. Divide the mince into 8 portions. Cover each boiled egg with one portion of the mince.
Heat oil in a pan and deep fry the eggs over medium heat till golden brown. Cut the devils in halves and serve with tomato ketchup or chutney.
Hey u sure that they use chicken in dimer devil? never had such a thing in Calcutta..
I have not used chicken for dimer devil. I am not sure where you got the idea.
in your ingrdients u said 1\2 kg of minced meat..i just wanted to know if meat is required or we can skip dat?
Meat is optional, but in our family we have always made it with minced goat meat. 🙂
Haven’t had or made these in the long time. If you are using egg, did not get how it can be Vegan?!
Removing Vegan word from the post. Since it uses eggs even for the filling, how can it be vegan. So true, Soma.
Thanks for pointing that out.