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!

If you loved this appetizer, check out these other party favorites:

• Baked Spinach & Artichoke Dip
• Olive Oil & Balsamic Vinegar Bread Dip
• Easy Pork Dumplings
• Roasted Garlic Goat Cheese Dip
• Loaded Jalapeno Popper Potato Skins

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