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Egg devil refers to half of a boiled egg coated with a spiced potato mixture, and double coated with bread crumbs before frying to an ideal golden color. Find the easy steps in my recipe that you can follow to make an egg devil at home.

Table of Contents

KEY TAKEAWAYS

Egg devil is a traditional and popular Indian snack.
Serve with mustard sauce, tomato ketchup, tamarind chutney, or simply with a hot cup of tea or coffee.
Egg devils taste slightly spicy, earthy, and crispy.
Other similar snacks are aloo chops, vegetable chops, and fish chops.

The Ingredients:

4 eggs (hardboiled, peeled)

For making the potato mixture:

2 tbsp mustard oil
3 pieces potatoes (large, boiled, peeled, and grated)
2 pieces onions (medium size, finely chopped)
8 garlic cloves (finely chopped)
2 pieces green chilies (large, finely chopped)
½ inch ginger (grated)
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric powder
1 tsp red chili powder
½ tsp black salt
½ tsp normal salt
½ tsp garam masala powder
1.5 tsp spice mix (Roasted and ground cumin seeds, coriander seeds, and dry red chilies)
Coriander leaves (A handful, finely chopped)

For coating the egg devils:

Cornflour (makai ka atta) – an adequate amount
2 eggs (whisked)
Bread crumbs – an adequate amount
Salt – as required
Black pepper powder – as required
Roasted masala mix (optional, a pinch)

For deep frying the egg devils:

Cooking oil – as required

I got to know about this recipe from a mother I met in our local playground. She had brought these egg devils for his son and gave me one saying, “Have one before it’s gone.’ She happily narrated the steps when asked.

When I made them at home, my sons wanted more than a piece and my husband said that they were the same as what he used to enjoy in the Durga Puja stalls when he was a boy. These hot and crisp devils, since then have become a custom in idle weekends.

How to Make Egg Devil? (Step by Step Guide with Images)

Step 1: Slice four hard-boiled eggs using a cotton thread or a knife. Put them on a plate aside.

Step 2: Next, take 2 pieces of roughly diced medium-sized onions, 8 peeled garlic cloves, and 2 pieces of large green chilies (broken into small pieces) in a chopper and chop them finely. When done, grate ½-inch size ginger and add to it. Keep it aside.

(Pro tip: Typically, choppers cannot chop small pieces of ginger finely. So, it is better to grate it later).

Step 3: Now, fry the chopped mixture until golden in 2 tbsp mustard oil in a pan on a medium flame.

(Pro Tip: Do not use paste of onion/ginger/garlic; always chop them and use them. It adds to the taste and crunchiness in every bite).

Step 4: Then, add 1 tsp of cumin powder, 1 tsp of coriander powder, ½ tsp of turmeric powder, and 1 tsp of red chili powder and cook them for a minute.

(Pro tip: Since no water is added, keep the flame low and stir continuously to prevent the masala from burning).

Step 5: Next, add 3 pieces of large potatoes (boiled, peeled, and grated), ½ tsp of black salt, ½ tsp of regular salt, ½ tsp of garam masala powder, and 1.5 tsp of spice mix (roasted and ground cumin seeds, coriander seeds, and dry red chilies). Mix and cook for 4 minutes until dry. Now, add a handful of finely chopped coriander leaves and mix it. Transfer it to a plate and spread it with the spatula to cool faster.

(Pro tip: The stuffing must be dry, otherwise it will leak out during frying. If it is not as dry as desired, you may add a bit of bread crumbs or crushed biscuits.).

Step 6: Now, press flat a small portion of the potato mixture on your palm, place one half egg (cut side down), and cover it completely with the stuffing.

(Pro tip: If the egg pieces are not covered properly, they will break and fall apart while frying).

Step 7: Now, in 3 separate containers take corn flour, 2 eggs, and bread crumbs. Season them with salt and black pepper powder. Optionally, add a bit of roasted masala mix to the bread crumbs for extra flavor.