Curried devilled eggs recipe
- Dish type
- Starters with eggs
- Devilled eggs
This twist on devilled eggs is really good with salad or as a starter.
8 people made this
- 4 hard-boiled eggs
- 1 tablespoon salad cream
- curry powder to taste
- paprika to garnish (opional)
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Peel and halve the eggs lengthways. Take out the yolk carefully and place in a bowl. Add salad cream and curry powder to taste. Add more salad cream if needed to achieve your desired consistency. With a small spoon, divide the yolk mixture and place back into the 8 whites. Sprinkle with paprika to garnish, if desired.
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
simple and very tasty , I added a few bits of finely diced spring onion to the mix for a little extra bite . They vanished quickly at a family party!.-14 Aug 2012
Recipe | America’s Test Kitchen’s Classic Deviled Eggs
This classic deviled eggs recipe appears in the “The Complete Make-Ahead Cookbook.” (Daniel J. van Ackere | America's Test Kitchen via AP)
Published June 22nd, 2018 at 6:00 AM
The best deviled eggs start with the best hard-cooked eggs. Conventional wisdom insists that older eggs peel more easily than fresh eggs, but we wanted to be able to start with eggs of any age and still end up with flawlessly smooth peeled results.
Love to cook at home? Want to learn some new skills in the kitchen? Find “America’s Test Kitchen” on Kansas City PBS in our schedule and watch at 11 a.m. every Saturday.
Instead of a cold-water start, we used our recipe for Easy-Peel Hard-Cooked Eggs, which calls for placing cold eggs directly into hot steam. This denatures the outermost egg white proteins, causing them to shrink away from the shell membrane and making it easy to slip off the eggshells after cooking.Fresh herbs, cider vinegar, Dijon, Worcestershire sauce, and cayenne elevated the flavor of the filling, and we also created two variations: one with aromatic curry powder and another with crisp bacon and fresh chives. This recipe can be doubled. If you prefer, use a pastry bag fitted with a large plain or star tip to fill the egg halves.
Classic Deviled Eggs
Makes 12 egg halves
Start to finish: 35 minutes
1 tablespoon minced fresh parsley, plus 12 small whole parsley leaves for garnishing
1/4 teaspoon Worcestershire sauce
To Make The Deviled Eggs:
Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium-low, and cook eggs for 13 minutes.
When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath let sit for 15 minutes. Peel before using.
Halve eggs lengthwise with paring knife. Transfer yolks to bowl arrange whites on serving platter. Mash yolks with fork until no large lumps remain. Add mayonnaise and use rubber spatula to smear mixture against side of bowl until thick, smooth paste forms, 1 to 2 minutes. Add minced parsley, vinegar, mustard, Worcestershire, and cayenne and mix until fully incorporated.
Transfer yolk mixture to small heavy-duty plastic bag. Press mixture into 1 corner and twist top of bag. Using scissors, snip 1/2 inch off filled corner. Squeezing bag, pipe yolk mixture into egg white halves. Garnish with parsley leaves before serving.
Nutrition information per serving: 126 calories 94 calories from fat 10 g fat (2 g saturated 0 g trans fats) 189 mg cholesterol 129 mg sodium 1 g carbohydrate 0 g fiber 1 g sugar 6 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Classic Deviled Eggs in “The Complete Make-Ahead Cookbook.”
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Curried Deviled Eggs
It's hard to adequately describe what a bit of curry does for the normal deviled egg-yolk mash, but trust me - it's good.
Sometimes it's the simple things that continually blow you away. The eggs are basically just three ingredients, but don't let that fool you. They are full of complex flavors, since the curry powder is a combination of different spices. If you like things spicy-hot like we do, choose a hot curry and you'll love it.
I don't think you'll go back to boring old regular deviled eggs.
I say that tongue-in-cheek though because we really do like all kinds of deviled eggs. They're just a good simple food. The addition of curry? That elevates them just a bit and makes this a recipe to add to your deviled egg list.
I'm envisioning a platter of 3 different flavors of deviled eggs - now there'd be a popular appetizer, don't you think?
Curried Deviled Eggs
- 6 large eggs
- 2 tablespoons plus 2 teaspoons store bought or homemade mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons curry powder
- Salt, to taste
- Paprika, for garnish
- Chopped chives, for garnish
- Freshly cracked black pepper, for garnish
Put the eggs in a medium pot and add enough water to cover. Bring the water to a boil over and cook for a total of 13 minutes, beginning from when you placed the pot on the burner. Drain the eggs and rinse with cold water.
Peel the eggs and cut them in half. Gently remove the yolks and put them in a medium bowl.
Mash the egg yolks and add the mayonnaise, mustard, and curry powder. Mix well and season with salt.
Fill a reusable pastry bag with the yolk mixture and use it to fill the egg white halves. Alternatively, use a small spoon.
Sprinkle each egg half with paprika, chopped chives, and freshly cracked pepper.
Recipe Testers' Reviews
Deviled Eggs are one of the most simple dishes to make. You hardly need a recipe for them, but I love anything curried and the idea of curried deviled eggs was new to me. I loved them! The addition of curry to this simple dish took it from ordinary to something special. I made six eggs to serve six people, but it wasn’t enough. My guests practically inhaled them.
TIP: The fresher the eggs, the more difficult to peel. Older eggs peel much easier.
I made these delicious deviled eggs for a neighborhood meeting and everyone went wild over them. Even a true gourmand, chef, and wine maker gave the eggs a rating of 9.5—and admitted that she never rates anything a 10 because she feels there’s always room for improvement! The recipe calls for a sprinkling of chives on the eggs before serving. I happened to have chives growing in my garden and a few chive flowers ready to be picked. I chopped the flowers along with the chive stems, and the purple color of the flower made for a beautiful adornment to the eggs. So if you have them growing in your garden, or can find them at the Farmer’s market, use them. Your guests will be delighted by their beauty and crunch. This recipe is quick and easy, and certainly is a party-worthy hors d’oeuvre.
Deviled eggs are one of my favorite things to make for parties—and to eat at parties, for that matter. The addition of curry powder and thoughtful garnishing makes this recipe a fun variation on the standard deviled egg. I’ve made it multiple times now for events, and they always get scarfed up with rave reviews. If you like curried egg salad, you’re bound to like this deviled egg.
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I made your curried deviled eggs. Followed everything but, I pressured my 6 eggs on high for 9 minutes, then in ice water for 5 minutes. Thank you for your recipe.
You’re welcome, Luis! Thank you so much for sharing your experience. Your deviled eggs look perfect!
My choice in Worcestershire sauce is an organic brand ‘Melrose’. This sauce adds a delicious savoury flavour to meat dishes. Regular brands contain gluten and most have MSG, colours and flavours.
Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.
- 12 hard-boiled eggs
- Coarse salt and freshly ground black pepper
- 3 tablespoons Homemade Mayonnaise, or prepared
- 1 teaspoon curry powder
- 1/2 cup roughly chopped fresh basil leaves
- 3 tablespoons Homemade Mayonnaise, or prepared
- 3 tablespoons creme fraiche
- 2 teaspoons Dijon mustard
- 4 cornichons, minced (about 1 tablespoon)
Peel hard-boiled eggs and cut them lengthwise. Carefully remove yolks place 4 yolks in each of three bowls. Set whites aside. Mash yolks with a fork.
Add mayonnaise and curry powder to one bowl mix. Season with salt and pepper.
Place basil and mayonnaise in bowl of a food processor blend about 2 minutes. Add basil mixture to second bowl of yolks mix. Season with salt and pepper.
Add creme fraiche, mustard, and cornichons to last bowl of yolks mix. Season with salt and pepper.
Spicy Curried Deviled Eggs, Kids Friendly Recipe
Recently I joined a group of bloggers to do videos recipes and the theme is kids friendly Easter recipe. Easter always is associated with eggs and deviled eggs sounded like a great recipe to share. I am not a fan of eggs and definitely not deviled eggs unless the yolk mixture is well seasoned. Hence spicy, curried deviled eggs.
What are Deviled Eggs?
Deviled eggs are hard boiled eggs stuffed with seasoned egg yolks. These eggs are easy to prepare and a great recipe to prepare with kids. To prepare the eggs, cut hard boiled eggs in half, scoop out the yolk, season with spices and mayonnaise, and filled back into whites. Seasoning for classic deviled eggs is mayonnaise, mustard and black pepper. However, for a unique flavor, play with the basic seasoning ingredients.
Today’s recipe is one such recipe. Indian spices such as curry powder and garam masala are spicy hot. Thus are great to obtain a spicy and unique flavor. Serve deviled eggs as a starter, side dish or even as a snack.
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What do I need for this recipe?
Here&rsquos what we&rsquove got going on:
- Eggs &ndash-> You saw that coming, right?
- Yoghurt &ndash-> This is a mayo-free zone.
- Red onion &ndash-> Finely chopped, pls and thank you.
- Garlic -&ndash> Don&rsquot be shy now.
- Tomato &ndash-> half a cup finely chopped.
- Cumin seeds AND ground cumin &ndash-> So much smoky flavor.
- Cayenne pepper &ndash-> Bringing the heat!
- Cooking oil, salt, and pepper &ndash-> Support crew bringing it home.
- Jalapeno and cilantro &ndash-> for garnish.
If you&rsquore wondering whether this blend of spices and ingredients seems familiar, you&rsquore on to something. My Mung Bean and Coconut Curry has a very similar flavour profile, as do these Curried Cauliflower Chickpea Wraps. So the great news is that if you buy the spices to make one of those recipes, you&rsquore good to go for all three!
Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.
Place all yolks in the bowl of a food processor. Select 16 of the best-looking egg white halves and set aside reserve remaining 8 for another use. Add mayonnaise, mustard, 1/2 tablespoon (7ml) vinegar, and hot sauce to food processor and process until smooth, scraping down sides of bowl as necessary.
With machine running, slowly drizzle in 2 tablespoons (30ml) olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.
Cut off a corner of zipper-lock bag and pipe filling mixture into egg whites, overstuffing each. Drizzle with remaining olive oil and sprinkle with black pepper, chives, crushed red pepper or paprika, and sea salt. Serve immediately.