Curried Deviled Eggs

Hard-boiled eggs

Curried deviled eggs are a classic preparation and curry and eggs are a natural pairing. These curried deviled eggs are perfect for a snack, packed in a lunch or as a party appetizer. An alternative use for deviled eggs is a twist on egg salad. Chop up the egg whites and stir into the egg yolk purée, add a little more mayo if it’s too thick, spread on naan or other bread and enjoy an egg salad sandwich!



1 tablespoon unsalted butter
2 tablespoons minced shallot (1 small)
1 teaspoon minced clove garlic (1 clove)
½ teaspoon coarse salt
1 tablespoon curry powder (mild or hot)
6 hard-cooked eggs, shelled and sliced in half lengthwise, yolks and whites separated
¼ cup mayonnaise
1 tablespoon lime juice


Pinch of lime zest on each egg, optional


Melt the butter in a small skillet over medium heat.

Stir in shallots, garlic and salt; sweat for 4 minutes or until the shallots are soft.

Add the curry powder and cook, stirring constantly, until fragrant, 30-40 seconds.

Place the yolks, mayonnaise and lime juice in the base of a food processor. Purée, scraping sides as needed. Add the cooked shallots and purée again.

Fill the cavity of each egg white with the egg yolk purée by using a spoon or a piping bag.

Garnish each egg with a pinch of lime zest.

Cover and store in the refrigerator for up to 4 days. Best served at room temperature.

Zest the lime before juicing!


Zest the lime before juicing!

Keywords: deviled eggs, curried deviled eggs, curry, eggs, appetizer, starter