Kanthari chili, hard-boiled egg, and a mix of herbs
A very spicy snack from Kerala: hard-boiled eggs sliced and filled with a spicy bird’s eye chili paste, curry leaves, mint, cilantro, shallots, and lemon.
Kanthari is a small, fiery chili pepper from Kerala, India. When mixed with herbs, shallots, and lemon, it makes a delicious topping for hard-boiled eggs – a quick and easy snack to prepare.
Ingredients and directions
- Prep time10 min
- Cook time10 min
- Resting10 min
- Total30 min
- DifficultyEasy
- CostBudget
- Cooking methodsaucepan
- Estimated cost$2.39 $0.60 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 12, 2026.
- Vegetarian
Ingredients
people
- $1.75
- $0.12
- $0.49
- $0.03
Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.
Directions
- Boil the eggs for 10 minutes, then cool them and peel them.
- Slice them lengthwise, down the middle. ≈ 3 min
- Combine the chili peppers, curry leaves, mint, cilantro, shallots, lemon juice, and salt in a bowl to form a smooth paste. ≈ 4 min
- Fill the eggs with this mixture and serve. ≈ 10 min
The bill
Kanthari chili, hard-boiled egg, and a mix of herbs
- 5 eggs$1.75
- the juice of half a lemon$0.12
- 3 small shallots, peeled$0.49
- salt$0.03
Total$2.39
that's $0.60 per person
Estimated price; varies by store.
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