Curried Deviled Eggs

Total Time
45mins
Prep 15 mins
Cook 30 mins

Let me tell you that the secret ingredient will add that special something that will get people asking what you did to make these so good! I'm not good at a bunch of ingredients so this is bare bones...you can fiddle with the spices if you like but try them this way first...you may never go back!

Ingredients Nutrition

Directions

  1. Lay the eggs in the pan and add cold water to cover.
  2. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
  3. When the time is up, transfer the eggs to the bowl of ice cubes and water.
  4. Chill for 2 minutes while bringing the cooking water to the boil again.
  5. (This 2 minute chilling shrinks the body of the egg from the shell.) Transfer the eggs to the boiling water, bring to a boil again, and let boil for 10 seconds (this expands the shell from the egg.) Remove eggs, and place back into the ice water.
  6. *Chillingthe eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15-20 minutes.
  7. Chilled eggs are easier to peel, as well.
  8. The peeled eggs will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days.
  9. Leaving egg whites intact, gently remove yolks.
  10. In medium bowl, mash yolks with fork; stir in all remaining ingredients.
  11. Spoon rounded Tbs of the mixture into each egg white half, or pipe mixture with large star tip.
  12. Cover and refrigerate.
  13. Remove from refrigerator 30 minutes before serving.
  14. (Deviled eggs can be made up to 1 day ahead.).

Reviews

(3)
Most Helpful

I followed the egg boiling instructions to the letter and ended up with unuseable eggs. Once I re-boiled the eggs the recipe was divine. The filling is absolutely delicious!!! We served them at my sons 1st b-day party (jungle theme) as 'wild boar eyes' and they were a HUGE hit!!!

Banriona January 23, 2010

Great tasting and easy to do. Apart from using an egg cooker to prepare my eggs, I stuck to the recipe and added a little salt to the egg yolk mix. I will certainly make this again. Thanks for the recipe.

Ivana* February 14, 2005

What a nice change from the usual deviled eggs. I love curry, & mango chutney. DH brought home 3 doz eggs the other day & I had to bring something to both DD's school & my work, so I figured I'd give this recipe a try. The complex cooking directions resulted in eggs that were easy to peel & pretty (no grey ring around the yolk). I added a bit of extra chutney to the 2nd batch & liked it that way a bit better. Thanks, Tish!

Judy from Hawaii May 18, 2004

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