Egg Devil

Egg Devil is one of those quintessential Puja snacks that carries the unmistakable memories of Kolkata’s street food, club adda, and festive evenings. The name itself brings to mind a boiled egg wrapped in a richly spiced filling and encased in a crisp, reddish-golden coating. While there are different theories about the origin of the name, food history often draws a connection between this preparation and the tradition of devilled eggs and spiced egg dishes that existed in colonial-era Kolkata.

Over time, Egg Devil developed its own distinctive identity in Bengali kitchens and Kolkata’s beloved telebhaja culture. A boiled egg is wrapped in a flavourful filling of spiced potato and minced meat, coated in breadcrumbs, and fried until crisp and golden. During Puja, the familiar sight of picking up a piping-hot Egg Devil from a roadside stall before heading out to see the pandals—served in a paper packet alongside a cup of tea—has become part of Kolkata’s festive memories. It remains just as popular at a relaxed Puja adda at home.

Ingredients

• 6 eggs, for boiling

• 200 g chicken mince

• 2 boiled potatoes

• 1 onion, finely chopped

• 1 tsp ginger-garlic paste

• 1 tsp finely chopped green chilli

• ½ tsp Shalimar's Chef Spices Cumin Powder

• ½ tsp Shalimar's Chef Spices Coriander Powder

• ½ tsp Shalimar's Chef Spices Garam Masala Powder

• ½ tsp Shalimar's Chef Spices Black Pepper Powder

• Salt, to taste

• ½ cup all-purpose flour (maida)

• 2 eggs, beaten

• 1 cup breadcrumbs

• Shalimar's Soyabean Oil, for deep-frying

  
  

Method

1. Boil the eggs, peel them, and cut each one lengthwise into two halves.

2. Heat a little oil in a pan. Add the chopped onion, ginger-garlic paste, green chilli, cumin powder, coriander powder, garam masala, black pepper, and salt. Cook until fragrant.

3. Add the chicken mince and cook thoroughly, stirring well, until the mixture is dry and well coated with the spices.

4. Mash the boiled potatoes and mix them into the cooked mince to prepare the filling. Allow the mixture to cool slightly.

5. Take each boiled egg half and carefully cover it completely with the prepared potato-and-mince filling, shaping it into an egg-like form.

6. Coat each stuffed egg first in flour, then dip it into the beaten egg, and finally coat it evenly with breadcrumbs.

7. Heat Shalimar's Soyabean Oil in a deep pan. Fry the Egg Devils over medium heat until golden brown and crisp on all sides.

8. Drain on a kitchen towel and serve hot.