Classic Hellmann's Dimer Devil eggs

Classic Hellmann's Dimer Devil eggs

Based on the idea of the classic road side snack you will find all over the streets in Kolkata but made lighter with a touch of Hellmann's Real mayonnaise.


35 min

Cook time

5 min


  • 4 eggs
  • 0.5 onion finely chopped
  • 0.5 tsp ginger chopped
  • 0.5 tsp cumin powder
  • 0.5 tsp chilli powder
  • 0.5 tsp turmeric powder
  • 1to 2 fresh green chilli
  • 2 tbsp Hellmann's Real Mayonnaise
  • 1 tbsp coriander
  • salt to taste
  • black pepper cracked
  • 1 tbsp breadcrumbs


  • Place four large eggs into a large saucepan with water and boil for 10 mins for the perfect hard boiled egg and plunge into ice cold water to stop them from cooking. Once cold, crack and carefully peel them. Cut in half and place the yolks into a bowl with the rest of the ingredients and beat well together. Fill this mixture into the cavity of the egg whites and allow to firm up slightly in the refrigerator. Place 1 tbsp breadcrumbs onto one bowl. 2 eggs beaten into another and the same of flour into a third bowl, seasoned with salt and freshly ground black pepper into the third and line them up. Flour first, egg second, bread crumbs last. Once the eggs have rested, roll each one of them one at a time, coating 1st flour, 2nd egg and finally the breadcrumbs. Making sure they are well coated throughout the process and one last time, place onto a plate or tray before covering and placing into the refrigerator 30 mins before frying. Deep fry at around 160c, a few at a time until beautifully golden brown, around 3–5 mins, scoop out with a slotted spoon and place on kitchen paper to drain first before eating.