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!