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).
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