Garam Masala Eggs with Radish Garnish. The eggs in the center are Traditional Deviled Eggs.
Keeping the theme of the world influence in mind when picking out the food for our bohemian tea party, I thought about taking some of my people’s favorite foods and putting a little cultural twist on them. I ran across the inspiration for these eggs on pinterest and the website Indiaphile.com. Needless to say they were a big hit. They have an unexpected slightly sweet flavor with a nice addition of crunchiness from the radish. I also made a few traditional deviled eggs for my sweetheart since he is not necessarily the bohemian foodie that I am!
As I was thinking about these eggs, and the traditional kind too, I wondered about where in the heck the name and the tradition of eating them this way came from. Turns out ancient Romans would eat boiled eggs seasoned with oil, wine or broth before many meals. “Ab ova usque ad mala” meant from eggs to apples, or from the beginning of the meal to the end. In the United States stuffed eggs began making an appearance in cookbooks in the 19th century. The first mention of “deviled” was in 1786 in England, and referred to seasoning food to make it spicy.
In 1896 the cookbook “Boston Cooking-School Cookbook” , by Fannie Farmer was one of the first to use mayonnaise in the filling. Most common recipes these days calls for mayonnaise, but in true bohemian fashion, there are many experimental and creative cooks out there putting in all kinds of things, including garam masala!
To make 8 Eggs:
8 hard boiled eggs, peeled and halved
4 tbsp. mayonnaise
4 tbsp. mango chutney. I used Roland, Indian Major Grey’s brand from the international market. You can find it below with our Amazon affiliate link.
1 1/2 tsp. freshly squeezed lemon juice
1/2 tsp. ground garam masala. You can also find it below with our Amazon affiliate link.
1/8 tsp. cayenne pepper
1/2 tsp. white pepper (or to taste)
1/2 tsp. salt (also to your taste)
1 or 2 radishes sliced for garnish
Method:
Cut the boiled eggs in half, removing the yolks, putting them into a medium bowl with all of the other ingredients.
Mash the yolks with a fork, stirring well till all ingredients are mixed, making a smooth paste.
Transfer the yolk filling to a ziplock bag, make a small cut in the corner of the bag to pipe the filling into the hollow of the egg white halves. Garnish with sliced radishes.
Add more salt just before serving if desired.
Here is a link on how to boil eggs perfectly.
I hope these disappear for you as fast as they did for me. Do you have a creative twist on deviled eggs? Share it in the comments below.
Happy Cooking!
Sweet and Savory Garam Masala Stuffed Eggs.
