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chicken deviled eggs garnished and arranged in a white ceramic plate

Chicken deviled eggs

Deviled eggs with creamy chicken and yogurt cooked with spices.
Prep Time 10 mins
Cook Time 20 mins
assembling 10 mins
Total Time 40 mins
Course Appetizer, Breakfast
Cuisine Indian
Servings 5 people


  • 5 eggs
  • 300 grams minced chicken
  • 2 teaspoons cooking oil
  • 2 onions finely chopped
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 tomato finely chopped
  • 1 teaspoon chili powder or cayenne pepper
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 2 tablespoons yogurt
  • cilantro a bunch, finely chopped
  • paprika and chives for garnish


  • Hard boil the eggs, peel them and slice into halves lengthwise. Scoop out the yolk carefully with a small spoon and keep aside.
  • Heat the oil in a pan and saute the onions for 5 min until it turns translucent, then add ginger and garlic. After 5 min, add tomatoes and salt. Once the tomatoes turn mushy, add minced chicken, chilli powder, pepper, salt and yoghurt. Mix well and keep it closed for 10 min or until the chicken is cooked and the gravy turns thick.
  • Turn off the heat, add the yolks and mash well with a fork or the back of a spoon. Add cilantro and mix.
  • Place the egg whites with the cut side up on a serving platter. Spoon the chicken mixture into each egg white and garnish with the chives and paprika.



  • You can use the left-over filling for sandwiches or wraps which taste great!
  • If you are using leftover chicken for this recipe, add at the end of step 2, just before turning off the heat.
  • Chicken can be replaced with minced shrimps.
  • For vegetarian options, replace the chicken with minced tofu or vegetables of your choice (grated carrots, finely chopped beans, cauliflower, peas, potatoes).
Keyword chicken deviled eggs, deviled eggs, left over chicken recipe, no-mayo deviled eggs, spicy deviled eggs