Spicy Deviled Eggs

Name: Spicy Deviled Eggs (Saandheko Phool)
Yield: Makes 4 to 6 servings
Cuisine: Nepali
Ingredients: 3 tablespoons plain yogurt; 1 teaspoon fresh lemon or lime juice; 4 whole timmur (Nepali pepper); ¼ cup finely chopped cilantro; 3 or 4 green onions (white and pale green parts), finely chopped; ¼ teaspoon jimbu (Nepali aromatic herb); ½ teaspoon ground turmeric; 2 fresh mild green chilies, julienned; 2 tablespoons vegetable oil; ¼ teaspoon fenugreek seeds; 1 teaspoon cumin seeds; 1 dried red chili, halved and seeded; ¼ cup sesame seeds; 8 to 10 eggs; ½ teaspoon salt, adjust to taste

Saandheko Phool

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Saandheko phool is similar to American deviled eggs, but much spicier. It is a delicious party dish with a simple spicy seasoning that gives the boiled eggs a unique flavor and texture. This dish is best served at room temperature as an appetizer or as part of a meal.

Ingredients

8 to 10 eggs
¼ cup sesame seeds
1 dried red chili, halved and seeded

Asia
Nepal
Starter
Gluten-free
Vegetarian
Spicy

Method

Using a pin, make a tiny hole in the rounder end of each egg. This helps prevent the shell from cracking and leaking while boiling. Place the eggs in a large pot in a single layer, and cover with cold water. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook until the eggs are hard-boiled, about 10 minutes. Drain the water and run the eggs under cold water. C