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Bengali dimer devil / deviled eggs / Egg Devil

Bengali style deviled eggs appetizer, similar to Scotch eggs and serve with kasundi.
Recipe Cuisine Bengali
Keyword Bengali Dimer chop, Bengali dimer devil, Bengali egg devil, Deviled eggs
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Servings 8
Author Sukanya Ghosh

Recipe Ingredients

  • 4 Eggs, hard boiled

Filling

  • 300 gm Minced meat
  • 1 Potatoes, boiled
  • 1 cup Onion, finely sliced or chopped
  • 1/2 cup Fried onion
  • 4-5 Green chillies, finely chopped
  • 1 Bay leaf
  • 1/2 tsp Bengali garam masala / clove-cinnamon-cardamom powder
  • 1 tsp Cumin powder
  • 1/2 tsp Black pepper powder
  • 1/2 tsp Red chilli powder
  • Corainder leaves ; a handful chopped

Coating

  • 1 cup Breadcrumbs
  • Flour to dust
  • 2 Egg batter made with eggs

Other

  • Oil for deep frying
  • salt to taste

Recipe Instructions

Prepare the filling

  1. Use good quality minced meat and the mince should be fine, not coarse.
  2. Heat a tablespoon oil in a pan, brown the onions and add the minced meat.
  3. Add salt and spices. Keep frying till the mince meat becomes tender.
  4. Lower the heat and cook the meat till done.
  5. Once cooled enough, add mashed boiled potatoes, green chillies, fried onion, coriander leaves and yolk (if you are scooping it out or using extra yolk).

  6. with your hand mash and mix everything evenly and nciely.

Prepare the devil

  1. Halve the hard boiled eggs.

  2. Dust the eggs lightly with flour.
  3. Make small balls (golf ball size) of the filling mixture.

  4. Cover the halved eggs with the mixture, evenly and there should not be gaps or any peeking holes. Eggs should be nicely covered with the filling.
  5. Repeat the process with the rest of the eggs.
  6. Once the devil is prepared, cover and keep it in the fridge for two hours (minimum).
  7. Let the filling stick to the eggs nicely.

Coating and Deep frying

  1. Make a assembly line of egg batter by beating the eggs in a separate bowl.
  2. Spread the flour and breadcrumbs in a separate plate.
  3. Heat a deep frying pan and heat the oil.
  4. Take out the deviled eggs from the fridge, dust it with flour lightly, shaking off the extras, dip the devils in the egg batter, and then roll it in the breadcrumbs evenly.
  5. Repeat the process once more - flour dusting, dip in egg batter and roll on bread crumbs. Each of the deviled eggs should be crumb coated twice.

  6. Deep fry the deviled eggs in hot oil till you get the golden brown color.
  7. Slot them out on kitchen towel to absorb the extra oils.
  8. Repeat the process with all the eggs.

To serve

  1. Serve the deviled eggs / diemr devil with tomato ketchup or kasundi (bengali mustard sauce) and with sliced raw onions and cucumbers or salad of your choice.

Recipe Notes

Instead of meat filling you can also use only potatoes or mix of paneer and potatoes too.