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Close up of hasselback egg tadka with a spoon and sliced onions on the side

Egg Tadka - Easy Egg Appetizer

This is a super unique appetizer - you won't find this on a menu anywhere! I love serving this when I have a crowd because I can make it ahead. Boiled eggs are cut hasselback style and a tadka is poured over them and tossed.
Course Snacks & Appetizers
Cuisine Indian, South Indian
Diet Gluten Free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 179kcal
Author Richa


  • 6 Eggs
  • 2 Tablespoons Ghee
  • 1 Teaspoon Mustard Seeds
  • 4-6 Cloves Garlic thinly sliced
  • 2-3 Dry Red Chillies broken into pieces
  • 2 Sprigs Curry Leaves
  • 2 Tablespoons Chutney Podi
  • ¾ Teaspoon Salt
  • 2 Tablespoons chopped Coriander Leaves


  • Add eggs to a pot with cold water. Ensure the eggs are fully submerged and there is about 1-2 inches of extra water on top of it. Bring this to a rolling boil over high heat. Once it starts boils, turn off the heat and cover the pot tightly with a lid. Let the eggs sit covered for 10 minutes for hard boiled eggs.
  • Transfer immediately to ice water to prevent them from cooking further. Crack and peel the eggs.
  • Place the egg lying down on a chopping board. Place a ladle, another chopping board or rolling pin against the egg. To cut hasselback style, use a sharp knife and slice the eggs vertically half a centimeter apart, making sure not to slice all the way through and leaving the bottom unsliced. The rolling pin or ladle will act as a barrier for the knife to go all the way through. You can also put a skewer through the bottom of the egg to help maintain their shape.
  • In a frying pan, heat the ghee over medium heat. Once hot, add mustard seeds and allow it to splutter. Reduce the heat to low, and add sliced garlic and saute for 1-2 minutes or until fragrant.
  • Add curry leaves and dry red chillies and saute for 30 seconds. Add salt and chutney podi and stir to combine. Cook this for about 15 seconds or until everything is combined and turn off the flame.
  • Pour over the prepared eggs. Top with fresh coriander and serve immediately.


  • Remember to transfer the eggs to ice water immediately after they finish cooking. The cold water will top the cooking process and prevent the eggs from overcooking.
  • To cut the eggs hasselback style, make thin slices that don’t go all the way through or the eggs will break apart. Keeping a rolling pin or another chopping board will prevent the knife from going all the way through (watch the video)
  • I have used store bought chutney podi for this recipe. You can use homemade chutney podi or substitute it with a dry chutney powder of your choice. This would also taste amazing with garlic podi!


Calories: 179kcal | Carbohydrates: 4g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 532mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 2mg