Curried Deviled Eggs
Spiced with authentic curry powder, Curried Deviled Eggs add flair to the traditional picnic appetizer!
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
Just in case you skipped over the intro-writing, here’s some information you need on the safety of hard-boiled eggs. The cooked hard-boiled eggs can be made up to 4 days in advance. USDA says hard-boiled eggs 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 make and consume. Got it?
This may be happenstance, but in all (lots) of the eggs I peeled, I found gently tapping the shell on the counter made the peeling much easier with less or no egg white stuck to the shell. Some were perfect! The ones I was not so gentle with tended to have an unsightly amount of white stuck to the shell. Well, those were eaten with salt and pepper, or chopped for Class Egg Salad. So, be gingerly when tapping to crack the shell for peeling.
One more note on the eggs. I know all 12 or 18 of the eggs in your carton are not always uniform in size. Try to cook the larger eggs separately from the smaller. Because, the larger eggs will probably turn out perfect, and the smaller ones may end up with a little bit of gray halo due to being slightly overcooked. I had to learn that one the hard way. If you steam both sizes, steam for 12 to 13 minutes, and the larger ones will just have a slightly “jammy” center. No biggie.
I added about 3 drops more of the vinegar. The mixture was nice at ¾ teaspoon, but that little tad bit extra made it perfect!
The recipe lists traditional garlic powder, but you could substitute in roasted garlic powder instead!
You can add milk instead of more mayo or Greek yogurt to thin out the yolk mixture if you find it too thick for your preference. It won’t mess much with the flavor, vs. adding more vinegar or yogurt to produce a thinner, more pipeable mixture.
For those cilantro haters, thinly sliced chives or green onions are good alternatives.
Nutrition Facts
Curried Deviled Eggs
Amount per Serving
Calories
55.62
% Daily Value*
Fat
4.77
g
7
%
Saturated Fat
1.06
g
7
%
Trans Fat
0.01
g
Polyunsaturated Fat
1.99
g
Monounsaturated Fat
1.42
g
Cholesterol
81.84
mg
27
%
Sodium
89
mg
4
%
Potassium
32.17
mg
1
%
Carbohydrates
0.25
g
0
%
Fiber
0.03
g
0
%
Sugar
0.1
g
0
%
Protein
2.79
g
6
%
Vitamin C
0.03
mg
0
%
Calcium
12.92
mg
1
%
Iron
0.41
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!