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Tadka Deviled Eggs

Tadka deviled eggs are an Indian twist on the classic deviled eggs. Almost a like egg curry in a handheld form. Spicy, zesty, and creamy!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Indian
Servings 6 servings
Calories 144 kcal


  • 6 eggs hard boiled
  • 2 tablespoon mayonnaise
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 10-12 curry leaves chopped
  • pinch asafoetida
  • ¼ teaspoon garam masala
  • ¼ teaspoon turmeric
  • ¼ cup onion diced
  • ½ teaspoon ginger freshly grated


  • Peel and slice the eggs in half lengthwise, remove the egg yolks into a medium bowl, place the egg whites on a platter. Mash the egg yolks and set aside.
  • Heat a small saucepan to a medium high heat, add oil. Once the oil is heated, add the mustard seeds and cumin seeds. Allow the seeds to start popping.
  • Add the asafoetida, curry leaves and onions. Stir and let cook for about 1 minute.
  • Add the garam masala and turmeric, cook for another 30 seconds. Add the grated ginger, cook for 10 seconds and remove from heat. Immediately pour the tadka (seasoned oil or vaghar) over the mashed egg yolks and mix together. Stir in the mayonnaise until creamy.
  • Scoop the egg yolk mixture back into the egg whites. Garnish with toasted cumin seeds and a sprinkle of smoked paprika.


Calories: 144kcalCarbohydrates: 2gProtein: 6gFat: 13gSaturated Fat: 2gTrans Fat: 1gCholesterol: 166mgSodium: 93mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 308IUVitamin C: 34mgCalcium: 38mgIron: 1mg
Keyword indian deviled eggs,, tadka deviled eggs,
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