Curried Deviled Eggs
Prep Time: 20 minutes | Cook Time: 14 minutes | Cool Time: 15 minutes |Total Time: 50 minutes | Serves: 12
Let’s add some flair to a very common recipe. My recipe is such a fun and DELICIOUS spin on traditional deviled eggs. I guess after first developing it about 4 years ago, it’s about time to dig my heels in and bring them to fruition.
Using an authentic curry powder makes all the difference here! Excellent brands will bring the ultimate results in the taste of the Curried Deviled Eggs. I can find curry powder brands such as McCormick, Spice Islands, etc. in my local grocer, but when it comes to ethnic ingredients, I try to get my hands on imported goods. See the photo below.
My husband has an aversion to traditional deviled eggs, but he actually enjoyed these! Adapting the filling was everything, (if you’ve perused my site enough, you know I love to add flair to traditional dishes.) If I could bring the flavors and aromas of Tikka Masala or Butter Chicken, I knew I would have his attention.
Curried Deviled Eggs bring a pop of flavor in your mouth, widen your eyes in surprise, and a smile to your face. Or, at least that’s part of the mission I hope this recipe accomplishes.
A few notes on the eggs themselves… In my personal experience, I have found the best way to make hard-boiled eggs that peel like a breeze is to steam them. America’s Test Kitchen is the first place I saw eggs cooked this way. Now, several food websites suggest the steaming method. I guess we all learned something from ATK.
The hard-boiled eggs can be made up to 4 days in advance. USDA says they can be kept refrigerated (peeled or left in their shells) for up to a week. Cook the eggs in advance enough that you count in the time they are prepared into Curried Deviled Eggs and consumed within a week. That may allow you to make them up to 4 days in advance or make the day of serving. Just give yourself a safe week to create and consume. Got it?
When I first created the recipe with curry powder, I was on Weight Watchers and used low-fat ingredients in order to keep the points down. Using nonfat, plain Greek yogurt puts this amazing appetizer at ZERO points! You do not need to use low-fat mayo, etc., but you sure can!
This recipe easily doubles for potlucks, showers, and wherever you want to spread the enjoyment of this recipe!
Please, stay tuned to Pantry To Table… I have 2 more flavors of deviled eggs in the making!!
Enjoy!
Curried Deviled Eggs
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise, plain Greek yogurt, or a combination
- 1/4 + 1/8 teaspoon curry powder, more if desired, my favorite brand
- 3/4 teaspoon white distilled vinegar, see Notes
- 1/4 - 1/2 teaspoon fine sea salt, start small and add as needed
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon garlic powder, see Notes
- milk, as needed, see Notes
- smoked paprika, sweet or hot, for sprinkling
- 1 tablespoon cilantro, chives, or green onions, finely chopped, see Notes
Instructions
- Into a medium sauce pot with a lid, place a steamer basket, or you can use a double boiler. Add enough water to come up about 1” below the steamer basket. Bring the water to a boil.
- Add the eggs and lower the heat to a medium/gentle simmer. Place the lid on the top of the pot.
- Set your timer for 14 minutes. (Overcooking eggs is what causes the grey-ish halo around the yolks. We are definitely trying to avoid that. It may take a round or two for you to find the perfect number of minutes, due to your heat source, boil rate, size of eggs, etc.)
- While the eggs are steaming, fill a medium-sized bowl with ice and water.
- After 14 minutes, turn the heat off and CAREFULLY remove the lid.
- Using a slotted spoon, remove the eggs from the pot and gently place them into the ice water.
- Allow the eggs to cool in the ice water for at least 15 minutes, adding more ice as necessary to keep the water very cold.
- Make the filling. Once the eggs are cooled, peel them. Run them under running water to be sure you’re not missing any tiny pieces of shell stuck to the egg.
- Halve all the eggs longways. Gently scoop the yolks of all the eggs into a medium bowl. I find that my small teaspoons work well to pop the yolk out of the white. Mash the yolks with a fork until almost smooth, at least into very fine pieces.
- Add the mayonnaise or Greek yogurt, curry powder, vinegar, salt, pepper, and garlic powder, and gently combine the ingredients. Taste for seasoning and adjust. The mixture should be stiff enough that you could pipe the filling with a large tip.
- Evenly divide the mixture by filling/piping the yolk filling into the empty “holes” in the egg whites.
- Sprinkle the tops with smoked paprika and cilantro (or chives).
- Serve immediately or cover and refrigerate until ready to serve. Deviled eggs should keep well for up to 1 week in an air-tight container. See Notes, please.
- Extra note: If you love these as I do, chop them up and use an egg salad sandwich on whole grain bread!
Notes
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