This is not your standard deviled egg recipe. These curried deviled eggs are delicious, super easy to make, and will do well at your next party or potluck!
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If you enjoy curry, be sure to read my post on curried chickpeas as well!
If you want a classic recipe for deviled eggs, I suggest you look elsewhere.
I mean, it’s got a lot of similarities. But once you bite into one, you’re going to get a whole different flavor than you would be expecting.
We’re all familiar with the premise of deviled eggs, right?
Someone was bound to make them for a party or potluck you’ve gone to at some point. You probably had an aunt who called them “angel eggs” because she didn’t want to associate their family heirloom of a recipe with Satan. (More on that in a bit.)
A traditional recipe for deviled eggs consists of hard boiled eggs, mayonnaise, mustard, relish, and paprika, with variations withstanding.
But today, we are putting the “deviled” back in deviled eggs by making them curried deviled eggs.
The term “deviled” in accordance with food originates back to the 1700’s, but it is in the 1800’s where it is used to describe spicy foods. (source)
Since then, it seems that deviled eggs got weak, relying on a dose of paprika (which might just be sweet paprika, like I like) to be the spice in these picnic appetizers.
You could say that we’re making these eggs just a little more devilish again!
My preferred curry blend for curried deviled eggs (or anything curry related) is curry madras powder. Conflicting sources tell me that it is Indian, but also not Indian at the same time?? If I have any Indian foodie readers, please feel free to school me in the comments.
Either way, I love curry madras powder and can’t get enough of it. It has the right blend of sweet, spicy, and downright flavorful. When it comes to curry powder, it is the type that I recommend.
Feel free, however, to use your preferred curry powder!
Some people like a more mild curry powder, others more spicy. Do what fits you.
Other than that, it’s pretty darn simple!
Oh, I should probably mention that my method of egg boiling is a bit strange to those seasoned in egg boiling.
If you know how to hard-boil eggs and you have a fool-proof way, don’t fool around with my method. My method gave me some beautifully boiled eggs, but my way is more for those who are not sure how to boil eggs in the first place. Which is okay, we’ve all been there!Â
The reason why I lower the eggs in when the water is boiling is because the eggs are less likely to stick to the shell this way. Yes, an egg might crack, but I didn’t deal with an egg completely falling apart in the water. The curried deviled eggs are more about presentation on the plate, not the shell you’re going to just throw away anyway.
I learned this method from The Food Lab, by the way. I absolutely love this book and it has been like a video game walkthrough book, except instead of me trying to figure out how to get that last Poe, I’m trying to make sure my eggs don’t stick to their shells! (Legend of Zelda, anyone?)Â
It’s not his exact method, but hey. I found what works for me, right?
If you want to skip the whole egg boiling thing? Your local grocery store may have pre-boiled eggs that will save you the hassle!
Decided to try it out? Be sure to snap a pic and use #fooddrinkslife on Instagram!
Cheers dears!
Gem
Curried Deviled Eggs
This is not your standard deviled egg recipe. These curried deviled eggs are delicious, super easy to make, and will do well at your next party or potluck!
Yields: 24 pieces
- 12 eggs
- 1/2 cup mayonnaise
- 1 Tbsp. curry powder of choice
- 3/4 tsp. mustard
- Paprika, for topping
- Salt and pepper, to taste
Bring a large pot of water to boil. Lower the eggs in slowly, and allow them to boil for 2 minutes. Reduce to a simmer for 8 minutes.
Once time is up, place eggs in ice bath for 10 minutes.
Peel eggs (best done under cool running water), cut in half, and remove the yolks. Place in a separate bowl or seal top bag. Set egg whites aside.
Add rest of ingredients to the yolks. For a simple, no-mess mix that the kids can help with, use a bag. Squish the bag around until everything is mixed and no lumps remain. For a fluffier mix, use a blender or hand mixer. If using a hand mixer, place the mix in a bag when done.
Cut off the tip of the bag and squeeze into the hollows of the egg whites. When finished, place in the refrigerator to chill before serving. Right before serving, sprinkle paprika on top of eggs for the finishing touch.
- Preparation time: 30-40 minutes
- Cook time: 10 minutes
- Total time: 40-50 minutes
