Warm boiled eggs are an established street food in Delhi, particularly popular during the winters. This recipe, sent to us by Chef Tyson of Café Delhi Heights, Gurgaon, gives a twist to the same old boiled eggs in a way eggetarians would love it.
Spiced smokey eggs
Ingredients
1 dozen eggs
1/2 cup mayonaise
1/2 tsp Cajun spice
1/4 tsp Tabasco sauce
1/4 tsp salt
1/2 tsp black pepper
Paprika to serve as a topping
Foil pan
Coriander/ basil leaves to garnish
Method
Fire up your smoker to 200 degrees and let it get warm. Put your eggs in an empty sauce pan.
Fill the sauce pan with water so that the eggs are completely submerged. Put the sauce pan over medium-high heat until it boils.
Then turn off the burner and cover the pan with a lid. The eggs will continue to cook in the warm water for the next 12 minutes until cooked inside.
Put your whole eggs into a foil pan which will prevent them from falling through the grill grates or rolling around. Put the foil pan on the smoker for 45 minutes to flavour the eggs with smoke.
Cut the hard boiled eggs in half and scoop out the yellow yolk with a spoon.
Put the yolk into a bowl along with mayonnaise, Cajun seasoning, Tabasco, and salt and pepper and combine all the ingredients thoroughly. Leave your paprika out of the bowl as it will go on as the final step.
Put your mixture back into the holes in the eggs and then sprinkle paprika as a topping and garnish it with leaves.
