Curried Stuffed Eggs

Total Time
Prep 10 mins
Cook 0 mins

This is a recipe I got from a dear friend while she was on the Atkins diet. I just fell in love with the flavor. I now make them as an appetizer for Thanksgiving every year. I never make the old mayo mixture anymore. I hope you enjoy!


  1. Cut the eggs in half, remove the yolks and place them in a bowl.
  2. Reserve the whites.
  3. Add the mustard, mayonnaise, curry powder, cayenne pepper, salt & pepper to the egg yolks and mix well.
  4. Divide the yolk mixture evenly among the reserved whites, mounding it slightly.
  5. Serve immediately or store, covered in the refrigerator for up to 1 day.
Most Helpful

I loved stuffed eggs, and this version was very different and delicious! I added a bit more mayo....think my yolks were bigger than normal. I used organic, cage free eggs....not sure if that had something to do with it. Loved the curry flavor!!

breezermom July 20, 2013

I liked that the curry flavor here is mild. It makes for a recipe most would still enjoy even if not expecting a touch of exotic in the standard deviled egg tray. Like others, I found the mixture was dry as written. Next time I will add more mayo, but otherwise make no changes. Thank you for sharing your recipe!

Susie D April 24, 2012

I love deviled eggs and this is a good one. The mix was a little dry for me so I added some more mayo. Made for PRMR.

Lavender Lynn November 16, 2011