No Mayo Masala Deviled Eggs


4 people




30 minutes



Prepare Eggs

– Boil 8 eggs on high heat for 3-4 minutes. – After 3 minutes switch off the heat & let the eggs stay in the pan for another 5 minutes. – After 5 minutes ice bath and let the eggs cool down for a few minutes. Finally, peel them & keep them ready.

Prepare Eggs

– Add eggs & 1 cup of water in instant pot and "PRESSURE COOK" for 5 minutes.  - Once the timer beeps, wait for 5 minutes and then QUICK RELEASE. – Ice bath for another 5 minutes. After the ice bath just peels them and keep them ready.

Prepare creamy egg filling

Cut eggs in half and separate their yolk in a mixing bowl. Add greek yogurt, pickle juice, salt, pepper, and secret ingredient "chaat masala". Mix it well till the mixture looks creamy and smooth.

Fill in egg white cavity

Fill this creamy mixture in a piping bag and pipe it in an egg white cavity. You can use a spoon as well to fill the cavity.

Garnish & serve

Sprinkle matchstick radish, chopped tomato, spring onion, jalapeno, and chopped cilantro.

Serve these masala deviled eggs immediately or store to use them later.

Use some pickled radish to garnish the final eggs

Use some pickled red onions to garnish the final eggs