Egg Recipes, best served as appetizers to guests!

From marzipan and chocolate to marshmallow and colourful variants of the simple boiled egg, this time of the year, eggs definitely come before the chicken. If you have a little family get together, card party etc., try these fuss-free fillings for halved boiled eggs that make for a pretty snack to peck at.

Devilled Eggs – Egg Yolk Filling, recipe by Eggers Madhouse

Eggs                                       3 (boiled and halved)
Mustard sauce                        ½ tsp
Spring onion                          2 (chopped)
Mayonnaise                           1 tbsp
White pepper                         ½ tsp
Chili powder                          ½ tsp
Turmeric powder                   ½ tsp
Cumin powder                       ½ tsp
Oregano                                 ½ tsp
Salt                                         ½ tsp
Pepper                                    ½ tsp


  1. Mix the above ingredients together.
  2. Spoon some of the filling into the halved boiled eggs and serve.Hot Garlic Sauce Filling, recipe by Prabin Rai, Eggers MadhouseIngredients:
    Garlic                                          4-5 cloves (minced)
    Ginger                                         ½ an inch ginger (minced)
    Medium broccoli                      5 gms (chopped)
    Medium zucchini                      5 gms (chopped)
    Red capsicum                            5 gms (chopped)
    Oregano                                      ½ tsp
    Honey                                         ½ tsp
    Vinegar                                       ½ tsp
    Chili flakes                                 ½ tsp
    Maggi chicken stock cubes        ½ tsp
    Salt                                             ½ tsp
    Pepper                                         ½ tsp
    Oil                                               15 ml


  1. Heat oil in a pan.
  2. Sauté chopped ginger and garlic until light brown and cooked through.
  3. Now slowly add the chopped broccoli, zucchini and red capsicum and sauté them on medium flame for about a minute.
  4. Season the vegetables with salt and pepper.
  5. Add Maggi cubes and chili flakes to the above and cook for about three minutes.
  6. Take the pan off the heat.
  7. Add honey, vinegar, chili flakes and pepper and mix well.
  8. Spoon the filling into the halved boiled eggs and serve.


Egg Potato Salad, recipe by

Ingredients (8 Servings)

  • 5 potatoes
  • 3 eggs
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup sweet pickle relish
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon celery salt
  • 1 tablespoon prepared mustard
  • ground black pepper to taste
  • 1/4 cup mayonnaise


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Boiled Egg Chatpatta, recipe by

Quick and tasty egg brunch with flavors of tomato, tamarind and lemon on boiled eggs making it a perfect healthy brunch

Ingredients (6 Servings)

  • 3 boiled egg
  • 1 Tbsp tomato ketchup
  • 1 tsp tomato spicy chili sauce
  • 3 tsp tamarind extract
  • 1 tsp lemon juice
  • 1 tsp roasted cumin
  • Salt to taste
  • 1 green chilly
  • 1 spring onion, chopped
  • 2-3 Tbsp boondi (fried drops of Bengal gram flour batter)


  1. In a bowl, mix tomato ketchup, tomato chili sauce, tamarind extract, lemon juice, roasted cumin, green chili and salt.
  2. In a plate, Cut the boiled egg into two and spread the chutney over the boiled egg.
  3. Sprinkle some chopped spring onion, garam masala and boondi over the eggs.
  4. The Egg Chatpata is ready to serve.

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