Curried Deviled Egg Recipe

While you’re cooking up a batch of hard boiled eggs to dye, make sure you save some for this delicious twist on classic Easter brunch fare. The curry and herbs add a pop of color and taste. Try them yourself to see!

Curried deviled egg recipe / Anthony Leberto Catering

Curried Deviled Eggs
Serves 6; 10 mins prep time

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon Madras Curry Powder
1/4 teaspoon Ground Mustard
1/4 teaspoon salt
1/8 teaspoon Black Pepper
1 tablespoon each: chopped chives, rosemary and parsley

1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
2. Stir in mayonnaise, lemon juice, curry powder, mustard, salt and pepper until smooth and creamy. Spoon or pipe mixture into egg white halves. Sprinkle with chives.
3. Refrigerate 1 hour or until ready to serve.

Cooking Tip: How to hard cook an egg
Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 12 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 12 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.

For creamier deviled eggs: Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.

Even more Easter treats!
> Make your own chocolate peanut butter eggs

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