Green chutney deviled eggs. The only thing that could possibly make deviled eggs more irresistible? The lip-smacking combo of mayonnaise and green chutney. The silky, creamy yolk mixture adds a beautiful contrast to the hardboiled whites in terms of both texture and flavor. Such a delicious way to serve classic deviled eggs!
Deviled eggs are probably one of the most popular appetizers that are super easy to make and addictingly delicious. And as the end of the year is synonymous with gatherings, it’s time to think about all of kinds of party food especially appetizers. Well, there’s one appetizer that’s guaranteed to steal the show with minimal elements and ease to prepare.
Green chutney deviled eggs. Cook the hard boiled eggs and prep the green chutney ahead of time, and all you need to do is whip the egg yolks with green chutney a few hours before serving. The green chutney- mayo combo is perfectly formulated to give you the best deviled eggs but loaded with incredible flavors.
Green Chutney Deviled Eggs Ingredients
Eggs - Hard boiled eggs are the base of all great deviled eggs. Perfectly cooked yolks and whites work the magic in this recipe
Green chutney - A delicious combo of green herbs (coriander or cilantro and mint), grated coconut, ginger, green chilies and a splash of lemon juice
Mayonnaise - The quintessential element of deviled eggs imparting the beautiful creamy texture
Paprika or red chili flakes - A light sprinkle for heat. This is optional.
How To Make Green Chutney Deviled Eggs
Apart from green chutney, you will only need a few basic ingredients to make these deviled eggs. The key ingredient is, of course, eggs. Hard boiled eggs to be exact. Boil the eggs until done, let it cool, peel, and divide into equal halves. The secret to peeling eggs perfectly? Add a pinch of salt to the boiling water.
Smash all the yolks into a smooth paste. To this, you’ll need to add mayonnaise and green chutney. Sprinkle with the perfect amount of seasoning to make these green chutney deviled eggs more delicious.
Finally, use a piping bag or small spoon to scoop the yolk mixture into egg whites. Garnish with a little sprig of coriander leaves. And done!
Pretty and delicious appetizers with beautiful red flecks of paprika!
More Egg Appetizer Recipes:
Green Chutney Deviled Eggs | Video
Ingredients
Green chutney:
- 3 tablespoons chopped coriander cilantro leaves
- 2 tablespoons mint leaves
- 3 tablespoons grated coconut
- 1-2 green chilies chopped
- 1 cm fresh ginger peeled and chopped
- 2 teaspoons lemon juice
- Salt to taste
Deviled eggs:
- 6 large eggs
- 3 tablespoons mayonnaise
- Salt and pepper to taste
- Red chili flakes or paprika to garnish
Instructions
- To make green chutney, grind together coriander (cilantro) leaves, mint leaves, green chilies, ginger and lemon juice to a coarse paste. Season with salt and pepper. Set aside.
- Place eggs in a large saucepan. Cover with enough water. Make sure there’s 2-inches of water above the eggs. Add 1 tablespoon salt. Place on high heat and boil for 10 minutes. Remove the eggs from water and place them in iced water set in another bowl.
- Crack egg shells and carefully peel off the shells. Slice eggs in half lengthwise, and transfer yolks to a separate bowl.
- Using a fork, mash the yolks into a fine crumble. Add green chutney and mayonnaise. Season with salt and pepper.
- Using a piping bag or small spoon, divide the yolk-mayonnaise mixture evenly among the egg whites.
- Sprinkle with paprika or red chili flakes.
- Garnish with coriander (cilantro) leaves if you like.
Video
Nutrition
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