Curried Deviled Eggs
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.
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.
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).
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.
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.
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.
Curried Deviled Eggs
A twist on classic deviled eggs, this easy recipe for Curried Deviled Eggs will be a hit at your next party!
Yield: 12
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 1 tablespoon, plus 1/4 to 1/2 teaspoon kosher salt, 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
Directions:
- Fill a saucepan with enough water to cover the eggs by 1 inch. Add the salt and bring to a gentle boil. Once the water is boiling, gently lower in the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs 14 minutes. A few minutes before the eggs are finished cooking, fill a large bowl with ice water. With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into the ice water. Let cool completely, about 15 minutes, then peel under cool running water.
- In a medium bowl, stir together the Greek yogurt, Dijon mustard, vinegar, curry, yellow mustard, cayenne, and 1/4 teaspoon salt. Cut the eggs in half from tip to tip. With a small spoon, gently scoop out the yolks and add them to the bowl with the curry mixture (for a very smooth filling, press the egg yolks through a sieve and into the bowl). Set the egg whites aside. Mash the yolks into the filling with the back of a fork until smooth. Taste and season with additional salt and cayenne as desired.
- Scoop or pipe the curry mixture into the hollow egg whites (I place the mixture in a ziptop bag, then snip off the corner to pipe). Refrigerate until ready to serve. Just before serving, sprinkle with paprika and chives.
Make ahead tips: Hardboiled eggs will keep in the refrigerator for up to 1 week. Assembled deviled eggs will keep for up to two days.
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
Haha. So true. Who wants a hard boiled egg over candy. Now I’d take the hard boiled egg for sure. These look scrumptious!
Have a great week Erin!
Looooove deviled eggs! These sound amazing! xo
I’m sure it’s me, but I don’t see the recipe?
Megan THANK YOU for telling me! There was a temporary technical issue, but it’s resolved now. Let me know if you still can’t view and so sorry for the hassle!
Hahaha, I can just see little Erin spotting those hard boiled eggs and scoffing. You rascal! These eggs look delicious with that kick of curry. Your mom knows what’s up :)
Love me some deviled eggs! Also, I think we should enter a Easter hunt together. I feel like our strategies are the same! xoxo
Love deviled eggs! These look great, Erin. Have a wonderful week!
Your deviled eggs look fantastic. I’m going to be making some for lunch/blog post later this morning. The Hubby loves deviled eggs. I think he’d love a curried version.
I have a really weird and strong obsession with deviled eggs ;) These look great :) I love curry in my eggs, too!
I want to go to miss Liz’s Easter egg hunt! Best.idea.ever.
Oh I just love deviled eggs!!
I would choose these deviled eggs over the candy filled ones any day too! Love the twist, they look perfect!
Thanks, Erin! These look great!!
Yay for deviled eggs! They always have a place on our Easter dinner table, usually the traditional variety. This year I’m thinking of making a jazzed up version, though, and these look super tasty!
Pretty sure I’d down a million of these deviled eggs Gaston-from-Beauty-and-the-Beast-style in no time. And then go back for seconds.
Ok I have been on this crazy deviled egg kick (making them with hummus a lot) but I’ve never thought to try curry!!!
Deviled eggs is one item that always always always gets eaten when they are served. And I am one of the people eating those eggs. The curry idea is a great way to change up the recipe.
These are so cute! Your mother’s variations sound crazy good and so inventive, and so does yours. I love curry flavors and this dish is no exception :)
Curry is a clever idea! Sounds like a great way to change up the regular ol’ deviled egg!
Those eggs look amazing! I love the lightened up version with Greek yogurt instead of mayo, I will definitely be trying that. I haven’t had deviled eggs in a long time, need to try these soon!
Erin, I love mixing it up when I make deviled eggs .. I LOVE these!!!!
My eyes always light up when I see a Deviled Recipe! Love your version, my dear ;-)
My grandmother used to fill our plastic eggs with coins and dollar bills. It was the best. As an adult, I stalk the deviled egg table. These sound wonderful.
You definitely can not go wrong with deviled eggs…especially deviled eggs that involve curry! These are so great, Erin! Let’s be honest, I am a hoarder of plastic and hard-boiled eggs still to this day. ;) Pinned!
Mmm those deviled eggs look fantastic! And I love the added spices in there!! Pinned :)
im not the biggest fan of these guys..but i could certainly give a try to these and crab versions.now thats the kind of deviled eggs i like.
I developed my own “world famous” deviled egg recipe when I was a freshman in high school and curry powder is one of the key ingredients…celery seed is the other. 45 years later, this is still the dish I am always asked to make for any occasion!
I love the idea of adding celery seed! I bet your version is absolutely delicious.
Is therea way to convert this into egg salad? Would it just be as easy as adding mayo?
Hi Therese! I think these would be great converted to egg salad. I would suggest looking up a recipe for egg salad that appeals to you, and comparing and contrasting the ingredients so that you come out with about the same amount of each. I’m sure adding mayo would help, but it would be good to reference another egg salad recipe to see if there are other spices or ingredients you might like too.
I just made curried deviled eggs for a church potluck. With the pointy end of the spatula I made an indention in the top of the filling about half way down the filling. I then filled it with a dallop of sweet mango chutney, and topped it off with a cilantro leaf on a stem. Big hit.
Love the addition of the chutney Jack. That sounds amazing! Thanks so much for sharing.
I made these for a New Year’s Eve appetizer – they were a big hit! Even a friend who said he was not a fan of deviled eggs tried them, and loved them! The substitution of Greek yogurt for the mayonnaise was wonderful. Thanks for the recipe!
YAY!!!! I’m so glad they were a hit Lauren. Thank you so much for trying the recipe and taking time to leave this kind review.
Hi Kelly! The majority of the salt actually goes in the water in Step 1, not in the egg filling mixture. Could that be where things went wrong?