Curry Deviled Eggs

A hint of curry and hot sauce gives an unusual twist to these otherwise classic deviled eggs.

Mayo or miracle whip. Sweet pickles or not. Sugar or no sugar. There are many versions of traditional deviled eggs. And folks have pretty strong opinions on the topic. But we all enjoy our share of deviled eggs. 

As for me, I’ll take my deviled eggs with mayo, no sugar and no sweet pickles. Sometimes, I fancy them up with lobster. One time, I made an unusual twist with chicken liver. And another time, I flavored them with roasted red peppers. 

I also enjoy plain and simple deviled eggs. With a pinch of curry and a drop of hot sauce. Oh and with a sprinkle of smoked paprika!

Talk about flavors, but first, eggs!! I simply adore hard-boiled eggs. Look how pretty they are!

When I need to cook lots of eggs, I steam them. Especially, if I’m making deviled eggs. Even my farm fresh eggs peel flawlessly (ok, not always, but most of the time) when I steam them. If you have extra fresh eggs, check out this post for a quick tip on how to peel the shells without damaging the precious egg whites.

Once you get the perfect hard-boiled eggs, the rest is easy-peasy.

Turmeric powder in this recipe is added mostly for bright color and it compliments curry powder. If used too much, it could add bitter taste to the deviled eggs, so be sure to add only specified amount. 

I used regular curry powder here. And by regular, I mean not spicy. You can, of course, use spicy curry powder, if that’s what you like. And feel free to adjust the curry powder amount to your taste. If you want more curried flavor, add more than specified. I used 1 teaspoon of it, and my father-in-law, who isn’t a huge fan of curry, devoured a few of these deviled eggs. But you can definitely pick up the curry notes!

The beauty of deviled eggs is that you can customize them however your heart desires. So taste it and adjust the flavors to your liking. Experiment!

And one last touch: smoked paprika! Smoked is the key, it adds a little something special, you know. 

Hope you’ll spice up your next batch of deviled eggs with some curry and hot sauce. I know you won’t be disappointed. 

Thanks for reading!

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Curry Deviled Eggs

A hint of curry and hot sauce gives an unusual twist to otherwise classic deviled eggs.

Yield: 12 deviled eggs

Cook Time:15 min

Total Time:45 min (includes cooling time)

Ingredients:

• 6 large eggs
• 5 tablespoons mayo
• 1 ½ teaspoon hot sauce
• ¾-1 teaspoon teaspoon curry powder*
• ¼ teaspoon turmeric powder
• Smoked paprika for dusting

Directions:

1. Bring a pot of water to a boil. Place the eggs in a steamer and steam over boiling water for 15 minutes. Then submerge the steamed eggs in cold water until cooled. Peel the eggs, cut in half and separate the egg yolks.
2. In a medium bowl, mash the egg yolks with a fork and stir in mayo, hot sauce, curry powder and turmeric powder. Start with 3/4 teaspoon of curry powder, and add more, if desired. Transfer the filling into a piping bag, or a zip lock bag with one end cut, and pipe the filling into the egg whites. Dust with smoked paprika, if desired. Serve immediately.

For step-by-step photos and additional notes, read the post above.

*Start with 3/4 teaspoon of curry powder, and add more, if desired.

All images and text ©Shinee D. for Sweet & Savory

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!