Masala Devilled Eggs

Devilled Eggs3
“Sit up, beware
The devil’s come to town,
Red, yellow in rage
Supporting a frown.
White marble shells
Enveloping the evil eye,
One bite, ah addiction
It’s a curse for life.”
For the eggs
2 hard boiled eggs
1 teaspoon mayonnaise
1 tablespoon mashed potatoes [optional but a great use of leftover mash]
2 teaspoons tomato chutney (see below)
1/2 teaspoon red pepper flakes
1 tablespoon grated cheese [gouda or cheddar]
Salt & pepper  to taste
 For tomato chutney
1 teaspoon olive oil
1 medium plum tomatoes, diced
1/2 red onion, sliced lengthwise
1/4 teaspoon mustard seeds
1 small bay leaf
1/2 teaspoon cumin
1/2 teaspoon curry powder
1 teaspoon fresh coriander, roughly chopped
Salt, pepper to taste
Devilled Eggs1
Make the chutney: Heat 1 teaspoon olive oil in a pan. Add  the bay leaf and mustard seeds and cook till they begin to splutter. Stir in the onions, and sauté till they turn translucent. Finally add tomatoes, along with all the dry spices and cook till the tomatoes are tender and oil begins to separate from the mixture. Mash any big chunks with a spatula, remove from heat and discard the bay leaf. Keep aside to cool.
Cut the eggs in half, remove the yolks and mash them a bowl.  Mix all the ingredients for the eggs with the yolks. Beat well into a paste and put it back into the egg hollows, Spring some cheese on top and grill at 180 deg C for 5-6 minutes. Garnish with fresh coriander and serve hot.
PS - It's worth using a pastry bag to put the mixture back in the hollows. It instantly makes the eggs look party-worthy. I, clearly, was too eager to eat them!
Devilled Eggs2