Curry Deviled Eggs
Classic deviled eggs with a warm, mildly spicy curry twist, creamy mayo-yogurt filling, and a touch of lemon. Perfect for parties, potlucks, and picnics.
Ingredients
- 12 large eggs hard boiled and peeled
- 1/3 cup mayonnaise full-fat for creamiest texture
- 2 tablespoons plain Greek yogurt 2% or whole milk
- 1 1/2–2 teaspoons curry powder mild or medium; start with 1 1/2 teaspoons and adjust to taste
- 1 teaspoon Dijon mustard or yellow mustard for a more classic flavor
- 1–1 1/2 teaspoons fresh lemon juice bottled works in a pinch
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8–1/4 teaspoon kosher salt plus more to taste
- 1/8 teaspoon black pepper
- pinch cayenne pepper optional, for extra heat
- smoked paprika or sweet paprika for garnish
- chives or green onion thinly sliced, for garnish
- fresh cilantro leaves finely chopped, optional, for garnish
Instructions
- Place the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, turn off the heat, and let sit for 10–12 minutes. Transfer the eggs to an ice bath and cool completely to make peeling easier.12 large eggs
- Gently tap each egg on the counter to crack the shell, then peel under cool running water. If needed, slide a spoon between the egg and shell to help release it. Pat the peeled eggs dry so the whites aren’t slippery.12 large eggs
- Using a sharp knife, slice each egg in half lengthwise. Carefully pop the yolks into a medium bowl and arrange the egg whites on a serving platter or deviled egg tray.12 large eggs
- With a fork, mash the egg yolks until very fine and crumbly. The smoother the yolks, the silkier the filling will be.12 large eggs
- Add the mayonnaise, Greek yogurt, curry powder, Dijon mustard, lemon juice, garlic powder, onion powder, salt, black pepper, and cayenne (if using) to the bowl with the mashed yolks. Stir until very smooth, thick, and creamy. Taste and adjust salt, lemon juice, and curry powder as needed.1/3 cup mayonnaise, 2 tablespoons plain Greek yogurt, 1 1/2–2 teaspoons curry powder, 1 teaspoon Dijon mustard, 1–1 1/2 teaspoons fresh lemon juice, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8–1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, pinch cayenne pepper
- If the filling is too thick or dry, stir in 1–2 teaspoons of water, a little extra yogurt, or a bit more mayo until it will spoon or pipe easily while still holding its shape.1/3 cup mayonnaise, 2 tablespoons plain Greek yogurt
- Spoon the curry filling into each egg white half, or transfer to a piping bag fitted with a star tip and pipe swirls into the centers.12 large eggs
- Lightly sprinkle the tops with smoked or sweet paprika. Add sliced chives or green onion, and a pinch of chopped cilantro if desired.smoked paprika or sweet paprika, chives or green onion, fresh cilantro leaves
- Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours, to let the flavors meld and the filling firm up.
Notes
Yield: About 24 deviled egg halves (8–12 appetizer servings, depending on appetite). For easy-peel eggs, use eggs that are 5–7 days old and cool them quickly in an ice bath after cooking. For extra-smooth filling, pulse the yolk mixture in a food processor. To keep them mild for kids, use 1 1/2 teaspoons curry powder and skip the cayenne; sprinkle extra curry or cayenne on a portion of the tray for spice lovers. Store in a single layer in an airtight container in the refrigerator for up to 2 days. Deviled eggs do not freeze well.
Nutrition
Calories: 80kcal
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