Desi Deviled Eggs

Brunches are a pretty big deal in my family. Mostly because when you invite Indian people for a meal, you can never be sure of when exactly they will arrive. We've had more than one "lunch" party where the guests have shown up at either 10am or 4pm. So, my mom (and now I) have made it a habit to always serve a little breakfast with lunch. These desi deviled eggs are a great addition because they are super easy but also fancy enough to entertain with!

I will warn you though, the idea of cold eggs might take a little cajoling and coaxing when it comes to elderly Indians, but they'll love them!

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What you need:

1. 7 hard boiled eggs - Put the eggs in cold water and let them come to a boil, then reduce the heat to low and boil for 10-11 minutes. Allow them to cool in iced water.
2. Chilli powder - 2 tbsp (roast up 1-2 dried red chillies, 1 tbsp jeera (cumin), 1 tsp coriander seeds and grind until fine along with 1 tbsp each of paprika, chipotle powder and 1/2 tsp of turmeric) - The fresh chilli powder will make a world of a difference.
3. Salt - 1/2 tsp
4. Greek/Indian Yogurt - 1/4 cup
5. Cilantro/Mint - 1 tbsp, finely chopped. 
6. Green chillies - 1, finely chopped
7. Lime, 1 whole

What you do:

1. Cut the cold eggs in half length-wise and take out the yolks.
2. Mash up the yolks, chilli powder, salt, mayonnaise, cilantro, and green chillies. (Make sure to take a taste at this point for salt/spice)
3. You can put this mixture directly into the eggs using a piping bag or you can put it into a Ziploc bag, cut the edge and use it to pipe.
4. If not serving immediately, just pop them into the fridge.

Garnish with a little lime juice and some freshly ground black pepper or chilli powder!