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['Close-up image of Achaari Deviled Eggs with a creamy filling and garnished with scallions.', 'Side view shot of a plate of Achaari Deviled Eggs, showcasing the vibrant colors and textures.', 'Detailed view of Achaari Deviled Eggs, highlighting the rich filling and spices.', 'Juicy Achaari Deviled Eggs presented on a dish, emphasizing the gourmet presentation.']

Achaari Deviled Eggs

A flavorful twist on classic deviled eggs with achaar and Kashmiri chili powder for a spicy, tangy bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Indian
Servings 6 pieces
Calories 150 kcal

Ingredients
  

Eggs

  • 6 pieces eggs
  • 3 tablespoons whole milk plain yogurt
  • 3 tablespoons garlic achaar
  • 1/4 tsp salt
  • 1/4 tsp Kashmiri chili powder
  • 2 scallions sliced scallions

Instructions
 

  • Boil eggs for 15 minutes, then cool in ice water and peel.
  • Slice eggs in half, remove yolks, and place in a bowl.
  • Mix yolks with achaar, yogurt, and salt until smooth.
  • Pipe the yolk mixture into egg whites and garnish with scallions and chili powder.

Notes

Adjust achaar and salt to taste for desired spice and tang.
Keyword Achaar, eggs