Goan Egg Recheado Masala with Spiced Red Chili Paste

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Hard-boiled eggs stuffed with a vibrant, tangy Goan recheado chili masala paste, pan-fried to a flavorful crust. This Indian recipe, ready in about 30 minutes, pairs hard-boiled eggs, dried red chilies, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6, peeled hard-boiled eggs
• 8 whole dried red chilies
• 2 tbsp white vinegar
• 4, chopped garlic cloves
• 1 small white onion, chopped
• 1 tbsp coriander seeds
• 3 whole cloves
• 1 (1-inch piece) cinnamon stick
• 1 tsp mustard seeds
• 1 tsp sugar
• 1 tsp salt
• 4 tbsp vegetable oil

Instructions

1. Step 1: Soak 8 dried red chilies in warm water for 15 minutes, then drain and blend with 2 tbsp white vinegar, 4 chopped garlic cloves, 1 small chopped white onion, 1 tbsp coriander seeds, 3 cloves, 1-inch cinnamon stick, 1 tsp mustard seeds, 1 tsp sugar, and 1 tsp salt into a smooth thick paste.
2. Step 2: Slice each of the 6 hard-boiled peeled eggs lengthwise without cutting all the way through, gently opening like a book.
3. Step 3: Stuff each egg with about 1 tbsp of the recheado chili paste, pressing the paste inside and closing the egg halves.
4. Step 4: Heat 4 tbsp vegetable oil in a non-stick pan over medium heat. Place the stuffed eggs seam side down and fry for 3-4 minutes on each side until the chili paste forms a dark, flavorful crust.
5. Step 5: Remove eggs carefully and drain on paper towels before serving hot with steamed rice or bread.