Deviled Curried Eggs

Visit the Indian Food Glossary for information on the ingredients in this recipe
Deviled Curried Eggs

Spice it up is my motto, and that includes eggs. The finest deviled eggs I ever tasted were made by my Mom. I cherish the memories of helping her make a batch to go alongside her potato salad. I've since developed a taste for spice, and accordingly, added a twist to mom's devilled eggs and served them alongside a not so traditional potato salad.

This recipe also provided me with an opportunity to test out a tip I learned from my dad. Instead of a piping bag, simply cut off a small corner of a Ziploc bag. You may miss out on the fancy nibs but cut down on the mess of cleaning out the piping bag when you are done fussing.

Deviled Curried EggsDeviled Curried Eggs
Recipe by
Cuisine: Indian
Published on July 9, 2007

Rich, creamy deviled eggs with Indian curry spices

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  • 6 large eggs
  • 1 teaspoon fresh ginger, minced
  • 2 teaspoons curry powder
  • pinch of cayenne
  • 1 fresh green or red chili, seeded and finely chopped
  • 2 teaspoons lemon or lime juice
  • 1/3 cup equal parts sour cream and mayonnaise
  • 1/2 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • fresh parsley or coriander for garnish
  • Begin by preparing the eggs. Place the eggs in a large pan and cover with cold water. Bring to a boil, cook for a few minutes, remove from the heat, cover with a lid, and let stand for 15 minutes. Transfer the eggs to a bowl of ice water.

  • In the meantime, grind the ginger to a paste with a mortar and pestle. Combine with the curry powder, lime or lemon juice, and chilies in a medium bowl. Stir in the sour cream and mayonnaise. Season with salt and pepper.

  • Peel the eggs, and cut in half crosswise. Carefully remove the yolks. Press the yolks through a sieve into a bowl. Fold into the seasoned mayonnaise and sour cream mixture.

  • Transfer the mixture to a piping bag (or into a small Ziploc sandwich bag with a small hole cut in a bottom corner). Pipe the filling into the hollow parts of the egg white. Garnish with a sprig of fresh parsley or coriander, and serve.

Makes 12 deviled eggs
Deviled Curried Eggs


Anonymous said...

The picture alone looks sooooo yummy. Thanks for sharing this recipe...

Anonymous said...

This reminds me to ask dad to make another batch of pickled eggs. Good stuff, puts hair on your chest.

Thistlemoon said...

Those are beautiful!

Anonymous said...

Just what I was looking for! I've never seen such a delicious sounding deviled egg recipe.