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Chilli Devilled Eggs


15 minutes


10 minutes


  • 6 large eggs
  • 1 teaspoon Dijon mustard
  • 2 tsp Hotchaa! Original Chilli Oil
  • Salt, to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon snipped fresh chives (optional)
  • 3 tablespoons mayonnaise
  • Paprika, for garnish
  • Whole fresh chives, for garnish


Place eggs in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Boil for 1 minute. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes. Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Hotchaa! Original Chilli Oil, salt, pepper and snipped chives. Stir in mayonnaise. Mix till creamy. Fill each egg white with about 1½ teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange on a platter; garnish with whole chives. Drizzle with more Hotchaa! Original Chilli Oil for an added punch and enjoy!

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