Curry Stuffed Eggs Recipes

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KIMBERLY'S CURRIED DEVILED EGGS



Kimberly's Curried Deviled Eggs image

This is a deviled egg recipe that was inspired by an Amish egg salad recipe.

Provided by Kimberly

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h

Yield 12

Number Of Ingredients 8

6 eggs
¼ cup mayonnaise
1 tablespoon stone-ground mustard, or to taste
1 teaspoon curry powder
½ teaspoon dried parsley
1 tablespoon sweet pickle relish
¼ teaspoon ground black pepper
1 pinch paprika for garnish

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  • Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 1.2 g, Cholesterol 94.2 mg, Fat 6.2 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 130.5 mg, Sugar 0.7 g

CURRY STUFFED EGGS (CURRIED DEVILED EGGS)



Curry Stuffed Eggs (Curried Deviled Eggs) image

These stuffed eggs are so good that I can only make them under supervision, or else I eat them all before it's time to serve them! A very quick and easy appetiser, which always goes down well at a buffet.

Provided by Syrinx

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

6 eggs
4 tablespoons mayonnaise
1 -2 teaspoon curry paste (I use a Madras paste, but choose whichever sort you like. You may wish to reduce or increase the qua)
1 teaspoon lemon juice

Steps:

  • Hard-boil and peel the eggs, then slice in half length-ways.
  • Remove the yolks with a teaspoon, place them in a bowl with the mayonnaise, curry paste and lemon juice, then mash to a smooth consistency.
  • Spoon neat blobs of the mixture into the hollows in the egg-halves, then arrange on a serving plate.
  • Try not to eat them all before the guests arrive! :-).

CURRY STUFFED EGGS



Curry Stuffed Eggs image

A great appetizer for parties, or as a salad for dinner, or hey, just as a great snack! Adapted from Rachael Ray's Big Orange Book!

Provided by Sharon123

Categories     Asian

Time 20m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 9

12 large hard-boiled eggs, peeled
1 inch fresh gingerroot, peeled, finely grated
2 -3 thin scallions, finely chopped
1 garlic clove, grated
1 tablespoon curry powder
3 -4 tablespoons mayonnaise (just enough to bind)
salt and pepper
2 tablespoons red bell peppers, finely chopped
1 tablespoon fresh cilantro, finely chopped (or parsley)

Steps:

  • Cut the fat rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard boiled egg whites upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
  • Break the egg yolks up a little bit using a frok. Add the ginger, scallions, garlic, curry powder, mayonnaise and salt and pepper. Mash until smooth and adjust the seasonings if necessary.
  • Fill the egg whites, overstuffing them a little. Garnish the eggs with the red bell pepper and cilantro. Enjoy!

Nutrition Facts : Calories 95.2, Fat 6.6, SaturatedFat 1.8, Cholesterol 187.5, Sodium 89, Carbohydrate 2.1, Fiber 0.3, Sugar 0.9, Protein 6.5

CURRIED STUFFED EGGS



Curried Stuffed Eggs image

This is a recipe I got from a dear friend while she was on the Atkins diet. I just fell in love with the flavor. I now make them as an appetizer for Thanksgiving every year. I never make the old mayo mixture anymore. I hope you enjoy!

Provided by teresas

Categories     Potluck

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 6

4 hard-boiled eggs
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon curry powder
1 pinch cayenne pepper
salt & pepper

Steps:

  • Cut the eggs in half, remove the yolks and place them in a bowl.
  • Reserve the whites.
  • Add the mustard, mayonnaise, curry powder, cayenne pepper, salt & pepper to the egg yolks and mix well.
  • Divide the yolk mixture evenly among the reserved whites, mounding it slightly.
  • Serve immediately or store, covered in the refrigerator for up to 1 day.

CURRIED STUFFED EGGS



Curried Stuffed Eggs image

Categories     Egg     No-Cook     Quick & Easy     Mayonnaise     Lime     Curry     Chill     Gourmet

Yield Makes 12 stuffed eggs

Number Of Ingredients 10

6 hard-cooked large eggs
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons plain yogurt
1 1/4 teaspoons curry powder
1/4 teaspoon ground cumin
1 teaspoon bottled Major Grey's chutney, large pieces minced
1 scallion, chopped fine
1/2 teaspoon fresh lime juice
Tabasco to taste
Garnish: thinly sliced scallion green

Steps:

  • Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
  • Just before serving, garnish eggs.

STUFFED EGGS



Stuffed Eggs image

I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!

Provided by Raakhee.D

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 45m

Yield 10

Number Of Ingredients 6

10 eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon ketchup

Steps:

  • Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
  • Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
  • Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 1.1 g, Cholesterol 189 mg, Fat 9.6 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 161.2 mg, Sugar 0.8 g

CURRIED STUFFED EGGS



Curried Stuffed Eggs image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 4

12 hard-cooked eggs, peeled
10 tablespoons curry paste
4 tablespoons finely chopped chutney
4 tablespoons toasted pine nuts

Steps:

  • Cut the eggs in half lengthwise.
  • Remove the yolks and put them through a sieve into a mixing bowl.
  • Add the curry paste and blend until smooth. Add the chutney and pine nuts and blend. Fill the center of each egg white half, using a spoon or a pastry bag outfitted with a pastry tube.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 242 milligrams, Sugar 9 grams

CURRIED STUFFED EGGS (DEVILED EGGS)



Curried Stuffed Eggs (Deviled Eggs) image

This came from the cookbook: "Cooking by the Seasons: Simple Vegetarian Feasts" by Karri Ann Allrich.

Provided by Mrs. Hughes

Categories     Thanksgiving

Time 18m

Yield 6 serving(s)

Number Of Ingredients 11

6 hard-boiled eggs
2 -3 tablespoons mayonnaise
1 dash red wine vinegar
1 1/2 teaspoons Dijon mustard
2 teaspoons red onions, very finely minced
2 teaspoons jalapeno peppers, finely chopped
1 teaspoon curry powder
salt
white pepper
sweet paprika, for garnishing
chives, chopped, for garnishing or cilantro, for garnishing

Steps:

  • Carefully slice eggs in half, lengthwise.
  • Scoop out the yolks into a small mixing bowl.
  • Mash yolks with a fork, then add enough mayonnaise to moisten and combine. Add dash of vinegar and the mustard, combine well.
  • Add onion, jalapeno pepper, and curry, mixing until smooth and creamy. (Add a bit more mayo if the mixture seems too stiff.).
  • Taste for seasoning and add salt and pepper to taste.
  • Spoon the filling carefully into egg halves and place on a serving platter.
  • Sprinkle eggs with paprika, and garnish with chives or cilantro if desired.

Nutrition Facts : Calories 99.3, Fat 7, SaturatedFat 1.9, Cholesterol 187.8, Sodium 111.3, Carbohydrate 2.1, Fiber 0.2, Sugar 1, Protein 6.5

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