Go Back
+ servings

Curry Deviled Eggs

Course: Appetizer
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 deviled eggs
Calories: 72kcal
Author: Shinee
A hint of curry and hot sauce gives an unusual twist to otherwise classic deviled eggs.
Print Recipe


  • 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 | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 82mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg