Curried Deviled Eggs

I just love deviled eggs. I could eat ten in one sitting and probably have room for more. I added a little bit of curry to the recipe, giving this classic party dish an Eastern Indian twist. I find that the best place to purchase eggs is at the farmers’ market because you can ask the vendors questions about the way the hens are treated and what they are fed.–Anna Getty

LC The Devil's in the Details Note

The devil, so to speak, is in the details when it comes to making this simple yet scintillating appetizer. You want a recipe in which the timing is just right, the flavorings are obvious but not overwhelming, and the presentation polished but not pretentious. This is it.

Curried Deviled Eggs Recipe

  • Quick Glance
  • 20 M
  • 40 M
  • Serves 6

Ingredients

  • 6 large eggs
  • 2 tablespoons plus 2 teaspoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons curry powder
  • Salt, to taste
  • Paprika, for garnish
  • Chopped fresh chives, for garnish
  • Freshly cracked black pepper, for garnish

Directions

  • 1. 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.
  • 2. Peel the eggs and cut them in half. Gently remove the yolks and put them in a medium bowl.
  • 3. Mash the egg yolks and add the mayonnaise, mustard, and curry powder. Mix well and season with salt.
  • 4. Fill a reusable pastry bag with the yolk mixture and use it to fill the egg white halves. Alternatively, use a small spoon.
  • 5. Sprinkle each egg half with paprika, chopped chives, and freshly cracked pepper.
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Testers Choice

Testers Choice
Testers Choice
Sue Epstein

Apr 22, 2010

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.

Testers Choice
Eydie Desser

Apr 22, 2010

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.

Testers Choice
Melissa Maedgen

Apr 22, 2010

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.

Comments
Comments
  1. Katie K says:

    This is what the USDA says:

    Why Should Eggs Be Refrigerated?
    Temperature fluctuation is critical to safety. With the concern about Salmonella, eggs gathered from laying hens should be refrigerated as soon as possible. After eggs are refrigerated, they need to stay that way. A cold egg left out at room temperature can sweat, facilitating the growth of bacteria. Refrigerated eggs should not be left out more than 2 hours.

  2. David Leite says:

    Katie, perhaps a little clarification: if eggs are purchased from a reputable farm and not shipped refrigerated, they can stay at room temperature. When I was in Portugal and France, I gathered, cooked with, and ate eggs that were always stored at room temperature. Following USDA guidelines are a personal decision. I eat raw eggs in mousses and consume medium-rare pork (about 140 degrees)—both of which the USDA doesn’t suggest. A lot of our food problems come from the fact that we don’t eat naturally—meaning our food is shipped thousands of miles, picked underripe and then are exposed to gases to help them ripen, fed food that is filled with all sorts of nasty things. Of course, as I say in my cookbook, if you are pregnant, elderly, or immuno-suppressed, you have to be mindful with such health matters.

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