The purpose of this study was to develop egg kofta, a novel egg based product incorporated with fiber source to improve nutritional value together with high sensory acceptability and to study the cost economics of its production. Three different levels of boiled shredded bottle gourd as a source of fiber viz. 20% (T-1), 30% (T-2) and 40% (T-3) in mashed boiled egg were incorporated in order to increase the fiber content in the developed product and the optimum level was standardized based on physico-chemical, proximate, instrumental texture, color profile and sensory parameters. The textural attributes of the standardized product were comparable to that of the control. The scores for overall acceptability found to be highest for control and lowest for T-3 but scores for T-1 and T-2 were found comparable to control. Hence, 30% level of bottle gourd incorporation was found to be optimum. The cost of production of Egg kofta varied from ` 150, ` 135, ` 129 and ` 122 for control, T-1, T-2, T-3, respectively. Breakeven point and cost benefit ratio were found to be Rs. 121,864.84 and 50%, respectively.