Bengali deviled eggs

4 servings
15 min
15 min
A bengali take on Devilled eggs or Dimer Devil


Number of serving: 4
4 boiled eggs

2 raw eggs (used for egg wash)

1 tsp Lime juice

1 tbs breadcrumbs

Mustard oil for frying

Mince meat filling

250 gms minced meat

50 gm Bengal gram dal (cholar dal)

50 gms green peas

2-3 flakes garlic minced

1/2 tbs ginger julliened

3-4 green chillies

1/4 cup chopped coriander leaves

1tsp chilli powder

Salt to taste

1/2tsp Bengali garam masala

1/4tsp nutmeg powder

Mashed potato topping (optional)

3-4 boiled potatoes

1 tsp cumin powder

1tsp chilli powder

Salt to taste

1/2tsp Bengali garam masala

1/4tsp nutmeg powder


  • Cut theboiled eggs to half.

    Mix the mince with all the ingredients for masala. Pressure cook with 3/4cup of water for 10 minutes. Evaporate the excess water over a high heat.

    I usually try to mix it all by hand, this leaves a bite when I'm eating, you can grind the cooked mince to a smooth paste if you'd like. Cover each boiled egg with one portion of the mince.
  • I double coated with a potato mash.You can skip the step if you like. Make roundels.

    Once done, heat oil in a pan, coat the deviled eggs with with egg wash.Dip in breadcrumbs and deep fry the eggs over medium heat till golden brown. Cut the devils in halves and serve with chutney.



The eating of this dish fully satisfy my taste buds.

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