Curried Deviled Eggs are a fresh twist on the recipe we all know and love. Lightened up with Greek yogurt instead of mayo and elevated with robust curry spice, these won’t last long at your next event.
Growing up, I had a master Easter egg hunt strategy: hoard the plastic, candy-filled eggs (a.k.a. the “good” eggs) and avoid the real, hard-boiled (“bad”) eggs.
An egg without snickers inside simply had no place in my Easter basket’s limited real estate.
Had these curried deviled eggs been a part of my childhood egg hunt, however, they would have been worth every inch of basket space.
Gone are my childhood days when I dreamed of Triple Chocolate Easter Cake. Now, as an adult, I’m all about a PACKED Easter brunch spread complete with these curried deviled eggs, Goat Cheese Quiche, and Hash Brown Casserole (with a side of Chocolate Oatmeal …because I’m still human after all).
5 Star Review
“MMMMM-MMMMM! Dee-liscious! Thanks for a great new taste in deviled eggs. “
— Jan —
Deviled eggs are a long-standing fixture at every one of my mother’s parties (as is this Smoked Salmon Dip).
Whether it’s Easter, Thanksgiving, or a just-because barbecue, I can count on her to set out a monster platter of deviled eggs (usually accompanied by a giant plate of Spinach Puffs).
In recent years, my mom has taken her deviled eggs to a whole new level.
No longer content with “boring” classic deviled eggs, my mom now serves versions like shrimp avocado and spicy crab.
It’s deviled egg bravado, and it’s contagious. Which is how these curried deviled eggs came to be.
How to Make Curried Deviled Eggs
If you enjoy Curry Chicken Salad, you’ll also love curried deviled eggs! With warm curry flavor balanced by a bit of Dijon mustard, these flavor-packed deviled eggs will become an instant hit with your friends and family.
The Ingredients
- Eggs. You can’t have deviled eggs without a half dozen protein-packed eggs. You can use this Instant Pot Boiled Eggs recipe to hardboil them.
- Greek Yogurt. My sneaky swap (also featured in this Greek Yogurt Ranch Dip) for mayo that cuts fat, cholesterol, calories and adds extra protein to these healthy deviled eggs.
- Curry Powder. Use your favorite curry powder to add depth, warm earthy spices, and a little heat to the deviled egg filling.
- Dijon Mustard. A classic ingredient for deviled eggs (and Avocado Egg Salad) that balances the curry powder so it accents rather than overpowers the eggs.
- Mustard Powder. Boosts the yellow color of the flavor and deepens the mustard flavor.
- White Vinegar. For some extra acidity that adds a nice bite.
- Cayenne. For just the right amount of kick. Feel free to adjust the amount to suit your tolerance and preference for heat.
- Salt. Yes, the recipe calls for more than 1 tablespoon of salt. However, the majority of it does NOT go into the deviled egg filling. Only 1/4 teaspoon of salt goes into the filling itself. The other 1 tablespoon of salt goes into the water you’ll boil the eggs in. This salt flavors the eggs as they cook (similar to salting pasta water).
- Paprika + Chives. Despite their less traditional curry flavor, I kept the classic sprinkle of ruby paprika and bright green chives to liven up these curried deviled eggs before serving.
The Directions
- Hardboil the eggs.
- Quickly cool the eggs in an ice-water bath then peel.
- Mix the Greek yogurt, Dijon, vinegar, curry powder, mustard powder, cayenne, and 1/4 teaspoon salt together in a bowl.
- Slice the eggs in half, scoop out the yolks and add them to the curry mixture. Set the egg whites aside.
- Mash the yolks into the filling.
- Fill the reserved egg white halves with the curry mixture, garnish with paprika and chives. ENJOY!
TIP!
To easily add the filling into the egg white halves, transfer it to a ziptop bag. Then snip off a small corner of the bag and then pipe it into the egg whites.
Storage Tips
- To Store. Assembled deviled eggs will keep for up to two days in the refrigerator.
Meal Prep Tip
Make the hard boil the eggs ahead and keep them unpeeled in the refrigerator for up to 1 week before mixing the filling and assembling as directed.
After serving these curried deviled eggs for Easter brunch, the only thing your guests will be hunting for during the Easter egg hunt will be the recipe.
Frequently Asked Questions
If you have leftover curried deviled eggs, my favorite way to use them up is to mash them with a bit of extra Greek yogurt and turn them into a tasty curried egg salad that’s delish between slices of Oatmeal Bread or on a bed of greens.
Sometimes! Most curry powders start with a blend of turmeric, cumin, ginger, garlic, and cinnamon. From there, they can really differ with some adding black pepper, ground chilis, or other spices that can pack a punch. I recommend using a curry powder you’re familiar with for this recipe, or start with a little and work your way up to the full amount if you’re sensitive to heat or trying a new curry powder for the first time.
Sure! If you’re not looking to cut calories or are simply loyal to mayonnaise, you can of course swap the Greek yogurt for an equal amount of mayo. Many readers have reported making this change with success.
Curried Deviled Eggs
Ingredients
- 1 tablespoon kosher salt plus 1/4 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 mustard powder
- 1/8 teaspoon cayenne pepper plus additional to taste
- Ground paprika for garnish
- Finely chopped fresh chives for garnish
Instructions
- Fill a saucepan with enough water to cover the eggs by 1 inch. Add 1 tablespoon of salt and bring to a gentle boil. Once the water is boiling, gently lower the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs for 14 minutes.
- With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into a large bowl of 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.
- Fill the hollow egg whites with the curry mixture (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.
Notes
- MAKE AHEAD: Make the hard boil the eggs ahead and keep them unpeeled in the refrigerator for up to 1 week before mixing the filling and assembling as directed.
- TO STORE: Assembled deviled eggs will keep for up to two days in the fridge.
Nutrition
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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.
Whoa!! My bad. After I mixed the ingredients I realized I forgot the salt and when I looked at top of recipe I saw the tablespoon and added it without realizing I already used some in the water. Senior moment!
I wonder if the salt amount could be listed for just the filling ?
At least I have time to start over.
Like the curry and yogurt.
Tom, I’m glad you liked the curry and the yogurt! I did include the amount salt in the directions, so I hope it is less confusing next time.
Too much salt. Is this a typo? Maybe 1 tsp, but 1Tbsp is too much. I put half that in and THAT was too much.
Hi Carol! 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?
Great base recipe, but for our taste needed salt, pepper, more mustard. I added just a bit of both sweet and dill pickle relish to the mix, popped a half olive into the middle on top. MMMMM-MMMMM! Dee-liscious! Thanks for a great new taste in deviled eggs.
I’m so happy you enjoyed this recipe, Jan! Thank you for taking the time to share this kind review!
This has a bitter taste. Boiled more eggs and started over.
I’m sorry this recipe wasn’t to your tastes, Christine. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!