These curried deviled eggs take a standard party trick and amp up the taste with the addition of curry powder, paprika, and Dijon mustard. It’s the classic deviled egg with some serious Eastern Indian flavors.
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
- 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 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 winemaker 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.
Originally published April 22, 2010