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Tandoori Chicken Scotch Deviled Eggs

2.73 from 36 votes


Ground Chicken mixture

  • 2 Chicken breasts - 1 lb
  • 1 large beaten Egg
  • 2 tbsps Tandoori Masala
  • 1 tbsp Yogurt
  • Salt & Pepper to taste
  • 3 Boiled and peeled Eggs
  • 2 beaten Eggs
  • 1/2 cup Flour
  • 1/2 cup Breadcrumbs
  • 3 tbsps Mayonnaise
  • 1 tbsp chopped Coriander


  • Mince the Chicken breasts using a meat grinder, add the yogurt, tandoori masala, salt and pepper
  • Add as much of the egg as you need and mix
  • The farce should be sticky and hold together, not soft
  • Divide the farce and wrap around each boiled egg
  • Dip the egg first in flour, then beaten egg and then breadcrumbs and gently immerse in hot oil and cook for 5 minutes each
  • Allow these to cool for a while and then slice each egg in half
  • Remove the yolks and mash together with mayonnaise and chopped coriander and return it to the egg cavity and serve