Monday, March 12, 2012

Curried Deviled Eggs

These were incredible.

I have to confess that I often think about what I'm going to post before I actually complete the recipe. For this I thought about announcing how I always get a hankering for deviled eggs at this time of year (true) or that this seemed like a good pick because I've been wanting to try curried deviled eggs for a long time and the chives are just starting to come up in my herb garden (also true). Naturally, I was tempted to begin with some reference to the Incredible Edible Egg (thank you Saturday morning cartoons of the '80s). And then, of course, I could have just begun by telling you that this is my pick for the Secret Recipe Club and that I was assigned the amazing Savour the Senses as my blog (very true and lucky for me).

But after I made this simple side or party or (for me) lunch dish, I just couldn't get over the synergy a few simple ingredients could have with the humble egg. Truth be told, as soon as I tasted the yolk mixture, I was just about ready to scrap the whole photo shoot/blog thing and just eat the rest of it straight up out of the bowl. My four-year-old felt the same way and she did manage to steal a few scoops as I was being an adult and assembling the eggs.

Now that I know what curry and mayonnaise and egg yolk can do, I don't know that my life will ever be the same. Thank you, Jenny, for a wonderful recipe.

Curried Deviled Eggs
adapted from Savour the Senses
Serves 6
Cook time: 10 minutes
Prep time: 10 minutes
Cooling time: 10 minutes
Cost: $.80
(eggs: .60, mayo: .15, other stuff: .05)

6 eggs
1/4 C mayonnaise
1/2 tsp Dijon mustard
1/2 tsp curry powder
1 tsp milk
1/4 tsp salt
sprinkle pepper
chives and paprika for garnish

Hard boil your eggs. (Boil for 10 minutes and then cool in cold water for about the same amount of time--add new cold water if your cold water gets warm.)

Take the peels off (the less fresh the egg, the easier this is to do). Cut eggs in half and remove the yolk.

Mash up those yolks in a bowl. Add mayo, curry, salt, pepper, and milk. Please, try to exercise a little restraint and not just eat this stuff straight up out of the bowl, because it's surprisingly irresistible.

Put the yolk mixture into the whites (if you haven't lost all control and consumed it, that is--if you have just feed the whites to someone on a diet or, um, something like that).

Sprinkle with chives and/or paprika.




  1. Glad you liked them! And it is amazing to see the actual cost of the recipe, what a great budget item. Thanks for a great post and I hope you continue following my blog =) Happy SRC posting.

  2. I LOVE devilled eggs but rarely make them. My eggs never turn out right. You're seriously tempting me with these though. I might just have to re-figure out how to boil an egg!

  3. These remind me of my childhood as my mum always made them for big family buffets. Lovely.

  4. I am personally not a deviled egg fan, but have plenty of friends who are :) I will be sharing this with them! great SRC choice!

  5. I am addicted to Curry deviled eggs. I posted a video on Youtube a couple of years ago making them up. I have a little tip in there on how to get the egg yolk stuffing in there all nice and pretty, too. :)

  6. That looks like a great idea. I've made curried egg salad before, so this is the logical next step for individual servings at a party.

  7. I so understand the "straight out of the bowl" feeling when it comes to deviled eggs. Its great party food!

  8. I love deviled eggs! I actually had them for dinner last night :) I hope you'll stop by this month. Its artichoke month, and I'd love if you'd link up your artichoke recipes!

  9. Might I add a delicious suggestion for those not allergic to or gave a disliking to shellfish? Try taking a 4 oz. can of broken or tiny shrimp and crumbling them with a fork. Mix this into your other ingredients after they have already been blended together. Pipe them into your egg halve. Shrimp and curry are great together. I love making these for weddong receptions.



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