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Delicious Curried Deviled Eggs
Victoria Haneveer

Best Deviled Eggs with a Curry Filling

Deviled eggs are always good but this recipe elevates the classic recipe to the next level. A little curry powder adds an aromatic, exciting flavor, while the tomato, cilantro and mayo are also amazing here.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 8
Course: Starter
Cuisine: British Indian Fusion
Ingredients Method

Ingredients
 

  • 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

Method
 

  1. Peel the hard-boiled eggs and cut them in half lengthwise.
  2. Take the yolks out and mash them in a bowl.
  3. Now add the mayonnaise and keep mashing the yolks until you have a smooth paste.
  4. Add the green onions, tomato concentrate and curry powder and mix again.
  5. Add salt and black pepper to taste.
  6. Pipe the mixture into the egg whites using a pastry bag with a star tip.
  7. If you don't have a pastry bag, you can spoon the filling in instead.
  8. Cover the deviled eggs and chill them in the fridge for up to 6 hours.
  9. Sprinkle the cilantro over the curried deviled eggs and serve immediately.