Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 12 deviled eggs
Calories: 72kcal
A hint of curry and hot sauce gives an unusual twist to otherwise classic deviled eggs.
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- 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
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.
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.
Calories: 72kcal
Carbohydrates: 1g
Protein: 3g
Fat: 6g
Sugar: 1g
Sodium: 82mg