It’s the day after Easter. We are asking ourselves once again what we are going to do with all of the hard boiled eggs in the fridge. TABLE Magazine contributor Veda Sankaran (also known as @jalsabyveda) came up with an answer that you simply have to try. She pickles the eggs first in spiced vinegar. This makes them both beautiful and delicious, and then fills them Indian-inflected magic. The results of these Chicken Tikka Deviled Eggs are simply wonderful!
Where Does Chicken Tikka Come From?
The word “tikka” means bites or pieces in Farsi, and versions of this dish have existed for a very long time. The most popular recipe, chicken tikka masala, potentially has its roots in the United Kingdom. Ali Ahmed Aslam, a Pakistani-Scottish chef in Glasgow, claimed to have sold the first tikka masala as a menu item for British audiences. Trying to figure out who created it originally may be a little bit like trying to find out who created chicken noodle soup. It’s just kind of always been around. But it’s a delicious recipe, and the spices combined in Chicken Tikka Deviled Eggs make for a perfect savory combination.
Chicken Tikka Deviled Eggs
Description
A spicy Easter delight.
Ingredients
For the pickled eggs:
- 12 boiled eggs, peeled
- 2 cups white vinegar
- 2 cups water
- 1 tbsp salt
- 2 tbsp sugar
- 1 tbsp black peppercorn
- 3 Guntur Sannam chilies or other variety of dried Indian chili pepper
- 1 tbsp whole coriander seeds
- 1 tsp cardamom pods
- 3 large bay leaves
- 1” piece of cinnamon bark
- 1 tbsp turmeric
For the deviled eggs:
- 6 pickled eggs, sliced vertically
- 1 ½ tbsp mayonnaise (I prefer Duke’s)
- 2 tbsp finely diced shallots
- 3 tbsps of leftover chicken tikka sauce
- 4 two inch pieces of leftover chicken tikka, finely minced
- ¼ tsp brown sugar
- pinch of salt
For the curry leaf, turmeric, chili oil:
- 4 tbsp neutral oil, like rice bran, vegetable, or canola
- 1 tsp Kashmiri chili powder
- 1 tsp turmeric
- 6 large curry leaves, finely minced
Instructions
For the pickled eggs:
- In a small saucepan, heat the vinegar and water with the sugar and salt. Once it is warm, add in all the spices and simmer for 2 minutes.
- Place the boiled eggs in a container that can be tightly sealed, whether that is a glass mason jar or tupperware container that has a tight lid. Make sure whatever you choose, that the eggs have enough room to roll, as you will periodically be gently shaking it to evenly distribute the spices.
- Once the pickling liquid has simmered for two minutes, take it off the heat and let cool slightly before pouring it along with all the spices over the eggs. Make sure that the eggs are completely submerged, before sealing the container.
- As the spices will settle, especially the turmeric, make sure to carefully swirl the container holding the eggs every day. It’s best to wait at least 3 days before eating the eggs for maximum flavor. The longer they stay in the pickling liquid, the more intense the vinegar flavor, so if you prefer a stronger pickled egg, wait for a few more days before eating.
For the deviled eggs:
- Carefully remove the egg yolks from the pickled eggs and flake with a fork until there are no big chunks of yolk. Add the mayonnaise, finely chopped shallots, minced chicken tikka, and the tikka sauce and then combine.
- Once everything is combined, add the brown sugar and salt. Taste and if you feel like you would like more tikka sauce or mayo, go ahead. This recipe is a guideline, so feel free to adjust to your preference.
- Use a spoon or a piping bag to fill the egg whites with the deviled yolks. Before serving, drizzle with the curry leaf, turmeric, chili oil.
For the curry leaf, turmeric, chili oil:
- Warm the oil in a small skillet until it is hot enough to release the flavor of the spices, but not to burn them. Use a food thermometer to make certain the oil does not get hotter than 370 degrees. I prefer my oil to be between 270-300 degrees.
- Place the minced curry leaves, Kashmiri chili powder, and turmeric in a heatproof dish. Once the oil is hot enough, pour over the spices and stir. Let sit for at least 15 minutes for the oil to infuse before drizzling over the eggs.
Recipe by Veda Sankaran
Photography by Dave Bryce
