Delicious Curried Deviled Eggs
Deviled eggs make a nice dish before any main course or you can serve them at a buffet or party. Curried deviled eggs are especially nice and the curry flavor goes really well with the egg taste. You can add a bit of sweet relish or minced sun-dried tomatoes too if you want to.
You might also want to add a couple of drops of Tabasco sauce or a bit of Dijon mustard to spice this deviled eggs recipe up. If you prefer plain deviled eggs, just leave out the curry powder and green onions. Most people will prefer the eggs slightly curried though.
More Tips for Curried Deviled Eggs
If you don’t have a piping bag to pipe the egg yolk filling back into the egg whites you can spoon it in, but obviously it looks more attractive if you pipe the filling in. It’s not tricky like decorating a cake – as long as you aim for the space in the egg white where the egg yolk was, you will be fine!
This recipe for curried deviled eggs is suitable for everyone, from beginner cooks upwards. Deviled eggs are great for buffets, dinner parties, cocktail parties and even for a nice snack at any time. The curry powder makes the yolk filling a more appetizing shade of yellow and the flavors go together beautifully in this easy starter recipe.
Curried Deviled Eggs: How to Hard Boil the Eggs
The best way to do this is simmer then for 17 minutes, then put them in a bowl of ice water. This shrinks the egg away from the shell. Put them back in simmering water for ten seconds to expand the shell from the egg, then chill them in the fridge. They are easier to peel when they are cold. Then you can go ahead and make the curried deviled eggs!
- 8 hard-boiled eggs
- 1 teaspoon curry powder
- 5½ tablespoons mayonnaise
- 2 tablespoons minced green onions (spring onions)
- 1 teaspoon tomato concentrate (tomato puree)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon chopped cilantro (fresh coriander), to garnish
- Peel the hard-boiled eggs and cut them in half lengthwise.
- Take the yolks out and mash them in a bowl.
- Add the mayonnaise and keep mashing the yolks until you have a smooth paste.
- Add the green onions, tomato concentrate and curry powder and mix again.
- Add salt and black pepper to taste.
- Pipe the mixture into the egg whites using a pastry bag with a star tip.
- If you don't have a pastry bag, you can spoon the filling in instead.
- Cover the deviled eggs and chill them in the fridge for up to 6 hours.
- Sprinkle the cilantro over the curried deviled eggs and serve immediately.
These delicious curried deviled eggs are best served with a green salad, to add color. In the photo, the salad is made with arugula (rocket in British English) and red peppers but you can make a plain green salad if you prefer. If you are serving this starter recipe at a dinner party instead of making it for a buffet, you can serve each person 2 deviled egg halves on a single lettuce leaf, just to keep the garnish simple. Curried deviled eggs are easy to make and they taste really good. They are also satisfying to eat but won’t fill your guests up too much to enjoy their main course.