Masala Deviled Eggs

Preparation time: 25 minutes | Difficulty level: Easy | Makes 24 servings

This past weekend, we had to bring an appetizer and dessert to a neighborhood party. For dessert, I made the carrot halwa, and we thought of making deviled eggs for the appetizer. I wanted to make an appetizer that people were familiar with, but at the same time I didn't want to make something everyone had had before, so I decide to give these babies and Indian twist. And sure enough these eggs were a big hit!

Masala Deviled Eggs

Ingredients:

12 large hard boiled eggs (see the trick for the perfect hard boiled eggs below)
1 cup finely chopped onion
1½ cup finely chopped tomato

½" ginger root
2-3 pods garlic
1 tsp finely chopped spearmint (pudina)
1 tbsp chopped cilantro leaves
½ tsp paprika powder
½ tsp turmeric powder
¼ inch piece of green chilli (Thai pepper)
1 tsp cumin powder
2 tbsp oil (We need a little more oil since boiled egg yolks will dry out the filling)
salt to taste

Method:

1. Boil the eggs and peel them (see helpful hints section below for perfect hard boiled eggs without overcooking them).
2. Cut vertically in halves and scoop out the yolks in a bowl.
3. Mash the yolks and keep aside.
4. Mix the ginger, garlic and green chilli and run it in a blender to make a coarse paste.
5. Heat a wok (or kadai) on medium heat and add oil. 
6. Add the chopped onions and cook until they are translucent, about 4-5 minutes.
7. Add the ginger-garlic paste, turmeric powder and paprika powder and cook for another 30 seconds.
8. Add the tomatoes and cumin powder, mix well and cook till the tomatoes are done, about 4-5 minutes more.
9. Once the tomatoes are cooked, take the wok off the heat and let this mixture cool. Our masala is ready. This is what it should look like:
   
10. Add the chopped cilantro and mint leaves and mix this masala in with the mashed yolks.
11. Add this to a ziploc bag (or frosting bag), cut the tip of one corner and pipe the masala-yolk mixture into the cavities of the hard-boiled egg halves.
12. Decorate with sprigs of cilantro... Or don't. Use your creativity!

 Helpful Tips:

• To make the perfect hard boiled eggs, put the eggs in a pot in a single layer, and add water to fill up 1 inch above the eggs. Put the pot on a stove and bring the water to a boil. Adding a little salt or baking soda to the water will make the eggs peel easy. Once the water is boiling, turn off the heat but let the pot sit on the stove for 12 minutes. Boiling the eggs on this residual heat will help cook the eggs all the way without overcooking them. Pour out the water and wash the eggs under running water. Adding ice to this water will further ensure the cooking process stops and the eggs will be ready to peel.
• If the masala-yolk mixture is too dry, add a little bit of oil to moisten it.
• if you like spice, add ¼ tsp garam masala to the mixture at step 8.