Deviled Eggs With Curry Recipes

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CURRIED DEVILED EGGS



Curried Deviled Eggs image

Curry powder gives deviled eggs an unexpected flair. Turmeric gives curry powder its distinctive yellow color and flavor. Serve as an appetizer or part of a buffet meal.

Provided by McCormick

Categories     Appetizers,

Yield 6

Number Of Ingredients 8

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1 tsp fresh lemon juice
1 tsp McCormick® Curry Powder
1/4 tsp McCormick® Mustard, Ground
1/4 tsp salt
1/8 tsp McCormick® Black Pepper, Coarse Ground
1 tbsp chopped chives

Steps:

  • Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  • Stir in mayonnaise, lemon juice, curry powder, mustard, salt and pepper until smooth and creamy. Spoon or pipe mixture into egg white halves. Sprinkle with chives.
  • Refrigerate 1 hour or until ready to serve.

Nutrition Facts : Calories 136 Calories

CURRIED DEVILED EGGS



Curried Deviled Eggs image

This easy curried deviled eggs recipe with Greek yogurt and curry powder is a twist on classic deviled eggs. Perfect appetizer for a crowd!

Provided by Erin Clarke / Well Plated

Categories     Appetizer

Time 35m

Number Of Ingredients 10

1 tablespoon kosher salt (plus 1/4 teaspoon, divided)
6 large eggs
1/3 cup non-fat plain Greek yogurt
2 teaspoons Dijon mustard
1 teaspoon white vinegar
3/4 teaspoon curry powder
1/4 teaspoon ground mustard powder
1/8 teaspoon cayenne pepper (plus additional to taste)
Ground paprika (for garnish)
Finely chopped fresh chives (for garnish)

Steps:

  • Fill a saucepan with enough water to cover the eggs by 1 inch. Add 1 tablespoon of salt and bring to a gentle boil. Once the water is boiling, gently lower the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs for 14 minutes.
  • With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into a large bowl of ice water. Let cool completely, about 15 minutes, then peel under cool running water.
  • In a medium bowl, stir together the Greek yogurt, Dijon mustard, vinegar, curry, yellow mustard, cayenne, and 1/4 teaspoon salt.
  • Cut the eggs in half from tip to tip. With a small spoon, gently scoop out the yolks and add them to the bowl with the curry mixture (for a very smooth filling, press the egg yolks through a sieve and into the bowl). Set the egg whites aside.
  • Mash the yolks into the filling with the back of a fork until smooth. Taste and season with additional salt and cayenne as desired.
  • Fill the hollow egg whites with the curry mixture (I place the mixture in a ziptop bag, then snip off the corner to pipe). Refrigerate until ready to serve. Just before serving, sprinkle with paprika and chives.

Nutrition Facts : TransFat 1 g, ServingSize 1 (of 12), Calories 36 kcal, Carbohydrate 1 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 82 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g

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

DEVILED EGGS WITH CURRY



Deviled Eggs With Curry image

This was the hit of my last party! People couldn't get enough of these pop-in-your-mouth bits of heaven and everyone asked what was in them. Funny thing was, they were the easiest app to make.

Provided by Lisa Pizza

Categories     Lunch/Snacks

Time 36m

Yield 6 serving(s)

Number Of Ingredients 4

6 large hard-boiled eggs, shelled
1/4 cup mayonnaise
1 tablespoon minced green onion
3/4 teaspoon curry powder

Steps:

  • Cut hard-boiled eggs lengthwise in half.
  • Scoop the yolks into medium bowl and mash with fork.
  • Add mayo, green onion and curry powder and mix well.
  • Season mixture to taste with salt and pepper.
  • You can either spoon the mix into the egg halves or like I did, pipe them with a star tip for a very nice presentation.
  • Can be made 8 hours ahead, kept covered and refrigerated.

CURRIED DEVILED EGGS



Curried Deviled Eggs image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Number Of Ingredients 7

6 large eggs
2 teaspoons vegetable oil
1/2 teaspoon curry powder, plus more for dusting
1/4 cup plain Greek yogurt
3 tablespoons mango chutney, finely chopped, if chunky
2 teaspoons chopped fresh cilantro, plus leaves for topping
Kosher salt

Steps:

  • 1. Place eggs in medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat to a simmer and continue to cook 7 minutes. Drain and transfer eggs to a bowl of ice water until cool, about 5 minutes.
  • 2. Meanwhile, heat the oil in a small skillet over medium-high heat until shimmering. Add the curry powder and cook until lightly toasted and fragrant, about 30 seconds. Transfer to a medium bowl.
  • 3. Peel eggs, then halve lengthwise, and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks into the curry oil, along with the yogurt, blending until smooth. Stir in the chutney, chopped cilantro, and season with 1/2 teaspoon salt. Spoon the yolk mixture into the whites and top with a dusting of curry powder and cilantro leaf, if desired. Serve at room temperature or cover and refrigerate until ready to serve.

CURRIED DEVILED EGGS



Curried Deviled Eggs image

Provided by Kelsey Nixon

Categories     appetizer

Time 42m

Yield 4 servings

Number Of Ingredients 10

12 large eggs, cold
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika, plus more for garnish
Kosher salt
Finely chopped fresh chives, for garnish

Steps:

  • Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
  • Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
  • Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
  • Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
  • Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.

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! :-).

DEVILED EGGS WITH CURRY



Deviled Eggs with Curry image

Categories     Egg     Appetizer     Cocktail Party     Picnic     Low Carb     Quick & Easy     Mayonnaise     Summer     Chill     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

6 large hard-boiled eggs, shelled
1/4 cup mayonnaise
1 tablespoon minced green onion
3/4 teaspoon curry powder
1 tablespoon minced fresh parsley
Niçois olives (optional)

Steps:

  • Cut hard-boiled eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks with fork. Add mayonnaise, minced green onion and curry powder; mix well. Season yolk mixture to taste with salt and pepper. Divide filling among egg halves, mounding slightly. Arrange eggs on platter. Sprinkle with minced parsley. (Can be prepared 8 hours ahead. Cover and refrigerate.) Garnish eggs with Niçois olives, if desired, and serve.

CURRIED DEVILED EGGS



Curried Deviled Eggs image

Lots of flavor. These deviled eggs will be any potluck hit.

Provided by Kris10 in CA

Categories     Deviled Eggs

Time 1h5m

Yield 24

Number Of Ingredients 12

24 eggs
½ cup mayonnaise
¼ cup prepared yellow mustard
2 tablespoons horseradish sauce
2 teaspoons curry powder
1 teaspoon poppy seeds
1 teaspoon chicken bouillon granules
½ teaspoon ground coriander
½ teaspoon dried minced onion
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground turmeric

Steps:

  • Place eggs into a large 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. Remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; run cold water over the eggs to cool. Peel once cold.
  • Slice the eggs in half lengthwise; separate the whites and the yolks. Arrange the whites on a large platter; place the egg yolks in a large bowl. Mash the yolks with a fork until smooth; stir the mayonnaise, mustard, horseradish sauce, curry powder, poppy seeds, chicken bouillon granules, coriander, dried minced onion, salt, pepper, and turmeric into the mashed yolks until smooth. Chill the mixture in the refrigerator for 30 minutes.
  • Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Serve cold.

Nutrition Facts : Calories 108 calories, Carbohydrate 1 g, Cholesterol 186.8 mg, Fat 8.8 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.1 g, Sodium 272.1 mg, Sugar 0.6 g

LEMON-CURRY DEVILED EGGS



Lemon-Curry Deviled Eggs image

I enjoy prettying up a potluck or brunch buffet with a platter of these zippy eggs. You might also like to consider adding them to a salad plate or a soup and salad lunch. -Judith Miller, Walnut, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 servings.

Number Of Ingredients 8

16 hard-boiled large eggs
1/3 to 1/2 cup sour cream
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
Dash Worcestershire sauce

Steps:

  • Cut eggs in half lengthwise. Remove the yolks; set whites aside. In a bowl, mash yolks. Add the remaining ingredients and mix well. Spoon into egg whites. Refrigerate until serving.

Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 139mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

SLIM CURRIED DEVILED EGGS



Slim Curried Deviled Eggs image

When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 8

6 hard-boiled large eggs
3 tablespoons reduced-fat mayonnaise
2 tablespoons hummus
1/2 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
Toasted pine nuts, cayenne pepper and additional curry powder, optional

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, hummus, curry powder, salt, pepper and cayenne. Stuff or pipe into egg whites. If desired, garnish with toasted pine nuts, cayenne pepper and additional curry powder. Chill until serving.

Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 93mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

DEVILED EGGS



Deviled Eggs image

We've updated deviled eggs, a staple of childhood picnics and family reunions. These modern versions are tasty alternatives to the mayonnaise-and-paprika standby.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Yield Makes 1 dozen eggs (2 dozen halves)

Number Of Ingredients 9

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)

Steps:

  • 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.
  • Fill eight reserved egg-white halves with each filling; serve.

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From cafedelites.com


CURRY DEVILED EGGS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Slice eggs lengthwise. Place yolks in a small bowl and set aside the whites on a tray. Mash the yolks with a fork until thoroughly broken up. Add the mayonnaise, mustard, curry powder, white pepper and suger and mix well. Taste the mixture and add salt, if needed. Spoon mixture into the egg white halves (you could use a piping bag, if desired).
From tastykitchen.com


KETO SPICY DEVILED EGGS WITH CURRY — RECIPE — DIET DOCTOR
2016-10-27 Instructions. Place the eggs in cold water in a pan, just enough water to cover the eggs. Bring to a boil without a lid. Let the eggs simmer for about eight minutes. Cool quickly in ice-cold water. Remove the egg shells. Cut off both ends and split the egg in half. Scoop out the egg yolk and place in a small bowl.
From dietdoctor.com


THAI RED CURRY DEVILED EGGS - WOK & SKILLET
2020-02-07 Peel all of the eggs, slice each egg in half (lengthwise), then remove the yolks from the egg whites using a small teaspoon. Place the egg yolks in a medium-sized mixing bowl. Add the mayonnaise, coconut oil, Thai Red Curry Paste, lime juice, and salt and pepper. Use a large spoon to mash the yolks and stir the egg yolk mixture until all of the ...
From wokandskillet.com


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