Dimer devil or bengali deviled eggs

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2

For Dimer Devil are:

4 hard boiled eggs, cut into halves

For the mince meat coating:

250 grams mince meat (beef or goat meat)

2 medium size potatoes, boiled

Half cup crispy fried onions (I used readymade)

Handful of chopped coriander

4-5 green chilies, very finely chopped

1 heaped tablespoon of ginger-garlic paste

Half teaspoon garam masala (clove, cinnamon, black and green cardamom powdered together)

2 bay leaves

Quarter teaspoon of black pepper powder

Quarter teaspoon red chili powder


For the final step:

2-3 tablespoons corn starch

Enough bread crumb

1 egg, beaten

Oil for deep frying


  • Cook the mince meat with little water, bay leaf, ginger-garlic paste, black pepper and red chili powder.
  • Dry up all moisture and discard the bay leaves. Leave to cool. Mash together the boiled potatoes, fried onion, coriander, green chilies, garam masala powder, and salt.
  • Add to the mixture the cooked mince meat and mix well. Use your hands, they work the best.
  • For the final step:
    Take each halved egg between your hands, dust it with a little corn starch and start shaping the mince meat mixture around it, giving it a natural oval shape. They should be reasonably sized, enough bite to get satisfied with a couple of them for each person.
  • Roll each first on the corn starch, then dip in the egg batter and lastly on the bread crumb. Dust any extra bread crumb. Keep aside.
  • You could prepare this and keep in the fridge and deep fry just before serving. Heat oil in a wok. Deep fry each Deviled Egg till golden brown.


Dimer Devil or Bengali Deviled Eggs, photo 1
Dimer Devil or Bengali Deviled Eggs, photo 2
Dimer Devil or Bengali Deviled Eggs, photo 3


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