Curry Deviled Eggs
A delicious twist on a family favorite, these curry deviled eggs have all the classic flavors you’re looking for, plus a subtle hint of curry! Quick, simple and easy to throw together – these deviled eggs will quickly become a staple at every party and game day celebration!
Why you’re going to love this appetizer:
- If you love deviled eggs AND curry then you are going to LOVE LOVE LOVE these deviled eggs! They are filled with all the classic deviled egg ingredients along with a zingy twist of curry powder. It’s the perfect way to spice up an age old appetizer.
- They can be made ahead of time! You can make the hard boiled eggs up to a week in advance, then peel, slice and fill them the day of your party. You can also make them from start to finish and refrigerate them for up to a week. Just remember – hard boiled eggs smell like toots (can you tell I have a three year old!) after a while, so keep them in an airtight container, or you’ll be met with a gassy odor every time you open the fridge!
- They’re something unique that will be a welcomed surprise at any game day celebration or holiday party. It’s easy to get sick of the same boring holiday party food that’s served year after year. Give these curry deviled eggs a try at your next party and watch the guests come back for seconds and thirds! Just make sure you’ve clearly indicated that they’re curry deviled eggs or you might have some folks wondering what they’re eating after taking the first bite!
How to make this recipe:
Fill a large pot with water, covering the eggs by about an inch. Bring to a boil. Cover pot, turn off heat and let pot sit on the burner for 12 minutes.
Transfer eggs to an ice bath and let cool. Then tap the top and bottom of each egg on the counter and roll it around until it’s cracked all over. Gently peel under running water.
Slice eggs in half and place yolks in a food processor along with mayo, Dijon mustard, vinegar, curry powder and salt.
Process yolk mixture until smooth and creamy, scraping the sides as needed.
Place eggs on a serving platter and pipe yolk filling into each egg.
Garnish with paprika and fresh chopped dill and enjoy!
Tips for making this recipe:
- Don’t skip the ice bath or at least make sure you’re cooling the eggs down right away. When I don’t have ice made in the freezer, I’ll just transfer the eggs to a bowl and run super cold water over them for a few minutes and then let them sit in the cold water. This mimics the effects of an ice bath, but the ice bath is ideal.
- Make sure the eggs are gently cracked all over before peeling and run them under water continuously while peeling. I’ve tried a lot of tips and tricks and for me this process works best. The running water gets under the egg shell and it almost just slips right off. The cracks all over allow the egg shell to come off easily. Just remember the eggs are still fragile even after they’re hard boiled so handle them with care!
- A food processor (while not completely necessary) is going to be the key to getting that silky smooth, super creamy yolk filling for these curry deviled eggs. It cuts your prep time by at least half and will also whip just a bit of air into the filling, giving it a light, fluffy texture.
- If you don’t have a food processor, you can certainly just use a fork to mash the yolks and then combine them with remaining ingredients. The texture won’t be quite as creamy but the flavor is still going to be just as delicious!
Try these easy appetizers next!
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Curry Deviled Eggs
A delicious twist on a family favorite, these curry deviled eggs have all the classic flavors you’re looking for, plus a subtle hint of curry!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 deviled eggs 1x
- Category: Appetizer
- Method: Stove Top
- Cuisine: American
Ingredients
- 12 eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon curry powder
- a couple large pinches of Kosher salt
For garnish:
- paprika
- fresh chopped dill
Instructions
- Add eggs to a large pot. Fill the pot with water until it covers the egg by an inch.
- Heat pot over high heat until the water comes to a boil.
- Once it begins to boil, cover the pot and turn off the heat.
- Leave the pot on the burner and set a timer for 12 minutes.
- Fill a large bowl with very cold water and several ice cubes.
- After 12 minutes, carefully transfer eggs from the hot water to ice bath. Let them sit for about 10 minutes.
- To peel eggs, gently tap the top and bottom of each egg on a counter top so it cracks. Then roll each egg around on the counter top gently until it has small cracks all over.
- Hold each egg under lukewarm running water and gently peel it.
- Slice eggs in half lengthwise.
- Place yolks into a food processor along with mayo, Dijon, vinegar, curry powder and kosher salt.
- Process yolk mixture until smooth and creamy, scraping down the sides as needed.
- Transfer yolk filling a piping bag (or Ziploc baggy).
- Fill each sliced egg with yolk mixture.
- Garnish each deviled egg with a sprinkle of paprika and a pinch of chopped dill. Enjoy!
Notes
Don’t skip the ice bath or at least make sure you’re cooling the eggs down right away. When I don’t have ice made in the freezer, I’ll just transfer the eggs to a bowl and run super cold water over them for a few minutes and then let them sit in the cold water. This mimics the effects of an ice bath, but the ice bath is ideal.
Make sure the eggs are gently cracked all over before peeling and run them under water continuously while peeling. I’ve tried a lot of tips and tricks and for me this process works best. The running water gets under the egg shell and it almost just slips right off. The cracks all over allow the egg shell to come off easily. Just remember the eggs are still fragile even after they’re hard boiled so handle them with care!
A food processor (while not completely necessary) is going to be the key to getting that silky smooth, super creamy yolk filling for these curry deviled eggs. It cuts your prep time by at least half and will also whip just a bit of air into the filling, giving it a light, fluffy texture.
If you don’t have a food processor, you can certainly just use a fork to mash the yolks and then combine them with remaining ingredients. The texture won’t be quite as creamy but the flavor is still going to be just as delicious!
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 136
- Sugar: 0.3 g
- Sodium: 129.3 mg
- Fat: 11.7 g
- Saturated Fat: 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 0.6 g
- Fiber: 0.1 g
- Protein: 6.5 g
- Cholesterol: 189.9 mg
True story. I made these for an outdoor barbecue I was invited to. The hostess said she did not like curry and wanted me to make the traditional southern deviled eggs. There were twenty people invited. I made 10 of the traditional and ten curried. The curried deviled eggs were instantly gone. I also played separately and labeled each. Evan the hostess loved them. Both were delicious, but the curry were the best!
What a perfect A/B experiment! I think sometimes people hear an ingredient, like curry powder, and think it’s going to be an overpowering flavor so they write it off immediately. You created such a fun way for folks to compare the two. The curry really plays off the other flavors in the deviled eggs in a way that isn’t overpowering and (perhaps surprising to some!) actually works well! So glad you enjoyed this recipe, Susan. And I really appreciate you taking the time to write a review 🙂
We doubled the curry and added a dash of relish (we like them a little sweet). Some of the best deviled eggs we’ve had. Thank you!!
Relish sounds like a delicious addition and you can never go wrong with more curry! Thanks so much for leaving a review, Janel. I really appreciate it 🙂
If I don’t have fresh dill, what would be a good substitute?
You could try fresh parsley in its place or use dried dill as well. It will still taste great without the herbs too!