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Guyanese Egg Balls
Boiled eggs wrapped in seasoned cassava, breaded and fried until crisp and golden — a popular Guyanese snack and party favourite, delicious dipped in mango sour or pepper sauce.
Egg balls are a Guyanese snack-time legend: a whole boiled egg hidden inside a layer of seasoned cassava, breaded and fried until golden and crisp. Cut one open to reveal the egg, dunk it in mango sour, and you’ll understand why they vanish so fast at every gathering.
Ingredients
- 6 eggs, hard-boiled and peeled
- 2 lbs cassava, peeled
- 3 cloves garlic, minced
- 2 stalks scallion, chopped
- 1 sprig thyme, leaves picked
- 1/2 hot pepper, finely chopped (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 raw egg, beaten (for coating)
- 1 cup breadcrumbs or flour (for coating)
- Oil, for deep frying
Instructions
- Boil the cassava in salted water until very soft, about 20 minutes. Drain well and remove the fibrous centre vein.
- While still warm, mash the cassava smooth. Mix in the garlic, scallion, thyme, hot pepper, salt and black pepper to make a firm, seasoned dough.
- Divide the cassava dough into 6 portions. Flatten one in your palm, place a boiled egg in the centre, and wrap the cassava fully around the egg, sealing well. Repeat.
- Dip each ball in the beaten raw egg, then roll in breadcrumbs or flour to coat.
- Heat oil for deep frying to medium-high (about 350°F / 175°C).
- Fry the egg balls in batches, turning, until golden and crisp all over, about 4–5 minutes.
- Drain on paper towels. Cut in half and serve warm with mango sour or pepper sauce.
Tips & Notes
- Mash the cassava while warm and season generously — bland cassava makes bland egg balls.
- Seal the cassava completely around the egg so it doesn't crack open while frying.
- Mango sour is the classic dip, but tamarind sour or pepper sauce are great too.
- Make the cassava coating ahead and assemble just before frying.
Frequently Asked Questions
Why did my egg balls crack while frying?
The cassava was not sealed fully around the egg. Wrap and press it completely so there are no gaps before coating and frying.
My cassava coating is bland — what went wrong?
Season the mashed cassava generously while it is still warm. Under-seasoned cassava makes bland egg balls.
What is the best dip for egg balls?
Mango sour is the classic choice, but tamarind sour or pepper sauce are also excellent.
Nutrition is an approximate estimate per serving and will vary with brands, portion sizes and substitutions. See our disclaimer.
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