Curry Stuffed Eggs (Curried Deviled Eggs)

Submitted by Syrinx

"These stuffed eggs are so good that I can only make them under supervision, or else I eat them all before it's time to serve them! A very quick and easy appetiser, which always goes down well at a buffet."

 

• Ready In: 15mins
• Ingredients: 4

ingredients

• 6 eggs
• 4 tablespoons mayonnaise
• 1 -2 teaspoon curry paste (I use a Madras paste, but choose whichever sort you like. You may wish to reduce or increase the qua)
• 1 teaspoon lemon juice

directions

1. Hard-boil and peel the eggs, then slice in half length-ways.
2. Remove the yolks with a teaspoon, place them in a bowl with the mayonnaise, curry paste and lemon juice, then mash to a smooth consistency.
3. Spoon neat blobs of the mixture into the hollows in the egg-halves, then arrange on a serving plate.
4. Try not to eat them all before the guests arrive! :-).

Reviews

[strangemk1]

I have a recipe very similar to this, except it uses 1/2 tsp. curry powder, 1/4 tsp. ground mustard, and a little coarsely ground black pepper and salt. Topped with chopped chives, they look and taste delicious! We ate them way too fast! Could make this every day, they're so good.

 

[Thea]

These were very good! I doubled the recipe and used 4tbl mayo, 3tbl sour cream, 1tbl prepared mustard, 2 small green onions chopped. To another reviewers suggestion and added 1tsp thai kitchen red curry paste. Topped the eggs with a sprinkle of paprika. They were gone in a flash!! Thanks for posting this recipe...I will be making these again!

 

[LB in Middle Georgia]

Yummy yummy we love curry but next time I will use sour cream instead of mayonnaise because they were a bit to salty and I do not know why?

 

[BerrySweet]

Really tasty eggs. My husband loves deviled eggs, and I wanted to make him something different. I used Thai Kitchen Red Curry Paste (1 teaspoon) and it gave it a little tiny tingle of spice. Great for a change of pace from the normal deviled eggs.

 

[Sandi From CA]

Fantastic! I was hesitant about deviating from my normal mustard-laced eggs, but this was just delicious and a recipe I'll alternate with my other one for variety. I used about 1.5 teaspoons of Patak's Mild Curry Paste, added some chopped cilantro and they turned out perfect. Thank you, Syrinx!