Curried Deviled Eggs

Name: Curried Deviled Eggs
Prep time: 20 min
Cook time: 15 min
Yield: 12 servings
Ingredients: 1 tablespoon kosher salt (plus 1/4 to 1/2 teaspoon, divided); 6 large eggs; 1/3 cup non-fat plain Greek yogurt; 2 teaspoons Dijon mustard; 1 teaspoon white vinegar; 3/4 teaspoon curry powder; 1/4 teaspoon ground yellow mustard; 1/8 teaspoon cayenne pepper (plus additional to taste); Ground paprika (for garnish); Finely chopped fresh chives (for garnish)

March 23, 2015

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Growing up, I had a master Easter egg hunt strategy: hoard the plastic, candy-filled eggs (otherwise known as the “good” eggs); avoid the real, hard boiled (“bad”) eggs. No mini-Snickers or Starburst Jelly Beans inside? I’d move on to the next and save my precious basket space. Once the of fun dying the hard boiled eggs had passed, they were of little value to my childhood self.

Curried Deviled Eggs. A tasty twist on classic deviled eggs that is even better than the original!

Today, I’d do just the opposite—seek the hard boiled eggs and leave the candy bars to melt in the sun (unless your Easter egg hunt is something like my friend Liz’s grown-up version, in which the eggs are filled with mini bottles of booze and the adults do the hunting.) Provided that it’s just the hard boiled eggs up for grabs, however, I’ll happily take a dozen and make a big batch of Curried Deviled Eggs.

Curried Deviled Eggs. You'll never want make deviled eggs any other way once you try this recipe!

Deviled eggs are a long-standing fixture at every one of my mother’s parties. Whether it’s Easter, Thanksgiving, or a just-because barbecue, I can count on her to set out a monster platter of deviled eggs, accompanied by a dish of charming little sweet pickles. You’ll find me stationed right beside them, drink in one hand, deviled egg in the other, pondering how many I can eat before I ruin my appetite beyond recovery (three).

A recipe for Curried Deviled Eggs. Easy and delicious!

Despite an innate childhood preference for Twix bars in an Easter hunt, my love for deviled eggs is of the purest, most irrevocable kind: the affection we reserve for the dishes of our childhoods.

In recent years, my mom has taken her deviled eggs to places even Paula Deen would not imagine. (I’m not sure if she would approve either.) No longer content with “standard” deviled eggs, my mom now serves versions like shrimp avocado and spicy crab. It’s deviled egg bravado, and it’s contagious. I had initially intended to share a simple, lightened-up version of deviled eggs with you today, but I woke up the morning I’d planned to make them in a state of utter discontent. I quickly realized that “normal” deviled eggs would not do. They would not do at all.

Liven up your deviled egg recipe with these Curried Deviled Eggs

The result of my inner compulsion for a more unique deviled egg flavor lead to Curried Deviled Eggs. I enjoy curry in my chicken and egg salads, so it seemed intuitive to me that it would work nicely in deviled eggs too, which it does. The warm curry flavor is balanced by a bit of Dijon mustard (a deviled egg ingredient staple in our family). In place of mayo, I swapped healthy Greek yogurt, and a sprinkle of chives adds color and zip.

Despite their less traditional curry flavor, I kept the classic sprinkle of ruby paprika. It’s pretty, and it’s what my mom would do.

Curried Deviled Eggs. Even better than classic deviled eggs!

Serve up a big plate of Curried Deviled Eggs at your next gathering. I think they’re perfect for Easter (what are you going to do with all of those extra colored eggs?), or any time you need to serve a crowd. Leftovers make a lovely egg salad and are flavorful and filling on top of a bed a greens for lunch. The jar of mini pickles is optional but encouraged.

5 from 2 votes

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