Air fryer recipe · Mains
Egg Devil
Boiled eggs wrapped in spiced minced chicken and crumbed.
- 40 minTotal time
- 180°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 205kcal
- 20.8 gprotein
- 14.2 gcarbs
- 7.3 gfat
- 1.0 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- egg4 boiled
- chicken300 g minced
- onion1 small
- ginger garlic paste1 tbsp
- green chilli2
- egg1 for coating
- breadcrumbs1 cup
Method
Cook the keema
Cook the minced chicken with the chopped onion, ginger garlic paste and green chilli until it looks dry with no liquid left, then cool it. A dry keema packs tightly around the egg and will not slide off.
Wrap the eggs
Halve the boiled eggs. Press the cooled keema evenly around each half to cover it fully and shape it into a smooth oval, sealing any gaps so the crumb coating grips well later on.
Coat
Dip each one in the beaten egg, then press it into the breadcrumbs for a full, even coat. Mist with oil, which helps the crumbs brown into a deep golden crust in the dry heat of the fryer.
Chill
Rest the coated devils in the fridge for 15 minutes before cooking. Chilling firms up the keema so it holds its shape and the crumb layer stays put instead of cracking off in the basket.
Air fry
Air fry at 180°C for 14 min, turning once, until golden and the chicken casing reaches 74°C in the centre with no pink left. Rest a minute before serving so the juices settle back in.
