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Curry Deviled Eggs Recipe
If you love classic deviled eggs but want a little warm spice and color, this Curry Deviled Eggs Recipe is going to be your new go-to party egg appetizer—creamy, tangy, gently spicy, and perfect for picnics, potlucks, or just snacking at the counter.
What Makes This Curry Deviled Eggs Recipe So Special?
Deviled eggs have been on my table for as long as I can remember. I’m 50 now, and I still laugh thinking about how quickly my kids’ friends could clear a platter—those “just one more” hands always circling back. This curry deviled eggs version started as a little experiment when I was trying to give my usual deviled eggs recipe a twist that felt a bit more grown-up and a little Indian-inspired, without being too fiery or fussy.
This recipe layers in warm curry powder, a touch of Dijon, and a squeeze of lemon juice into a creamy egg filling made with mayonnaise and a touch of Greek yogurt. The result? A silky, golden-yellow, mayonnaise curry filling that tastes bright and cozy at the same time.
It’s a fun curried egg appetizer that still feels familiar enough for grandma, but interesting enough for your foodie friend who brings homemade chutney to the potluck. And since it starts with simple hard boiled eggs, it’s an easy curry eggs recipe that works for:
- Weekend brunch spreads
- Picnic egg recipes for spring and summer
- Game-day snacks
- Easter, Mother’s Day, or any holiday table
- Quick protein-packed bites during the week
You can make them mild or spicy deviled eggs, depending on the curry powder and how much cayenne you add. They’re naturally gluten-free, low-carb, and budget-friendly—and if you’re trying to eat more protein, a couple of these on a plate with some veggies makes a very happy lunch.
Why You’ll Love This Curry Deviled Eggs Recipe
- Big flavor, simple ingredients – Just eggs, mayo, curry powder, and pantry basics, but the taste feels restaurant-level.
- Fast party appetizer – Uses already hard boiled eggs; you’re about 20 minutes away from a beautiful platter of egg hors d’oeuvres.
- Perfect for potlucks and picnics – Travels well and fits right in at cookouts, potlucks, and picnic baskets.
- Great make-ahead snack – Prep the filling ahead, pipe later, and you’ve got a ready-to-go party egg appetizer.
- Easy to customize – Make them more “Indian style deviled eggs” with chutney and cilantro, or keep them mellow for kids.
- Naturally gluten-free and low-carb – No breading, no frying, just satisfying protein and creamy egg filling.
- Budget-friendly crowd-pleaser – Eggs, a few spoonfuls of mayo, some spices—feeds a group without stressing your wallet.
- Looks beautiful on a platter – That golden curry filling with a sprinkle of paprika or cilantro looks festive without much effort.
Ingredients for Curry Deviled Eggs
Here’s everything you need for this curried deviled eggs recipe. I’ll add a few notes as we go, like I would if we were chatting in my kitchen.
- 12 large eggs, hard boiled and peeled
- 1/3 cup mayonnaise (I like Hellmann’s or Duke’s for classic flavor)
- 2 tablespoons plain Greek yogurt (whole milk for extra creaminess; sour cream also works)
- 2 to 3 teaspoons curry powder (mild or medium; adjust to taste)
- 1 teaspoon Dijon mustard (adds a little sharpness)
- 1 to 1 ½ tablespoons fresh lemon juice (start with 1 tablespoon and taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper (optional, for spicy deviled eggs)
- 1/4 to 1/2 teaspoon kosher salt, or to taste
- Freshly ground black pepper, to taste
- 1 to 2 tablespoons finely chopped fresh chives or green onion, plus more for garnish
- Paprika or smoked paprika, for garnish
- Fresh cilantro leaves, for garnish (optional, but lovely for an Indian style deviled eggs feel)
A couple of ingredient tips:
- Eggs – Older eggs peel more easily. If you can, use eggs that are 5–7 days old.
- Curry powder – Every brand tastes different. Some are sweeter with more turmeric; others have more heat. Start with 2 teaspoons, taste your filling, then add more if you like.
- Mayonnaise – For a lighter version, you can use avocado oil mayo or a mix of mayo and Greek yogurt, but keep at least half regular mayo for that classic deviled eggs texture.
How to Make Curry Deviled Eggs (Step-by-Step)
You know what? Once you’ve boiled the eggs, this recipe is really just a little stirring and a bit of scooping. Here’s exactly how I make them.
-
Prep the hard boiled eggs
If you haven’t already, hard boil your eggs. I like to place eggs in a pot, cover with cold water by about an inch, bring to a gentle boil, then turn off the heat, cover, and let stand for 10–12 minutes. Immediately transfer eggs to an ice bath for at least 10 minutes, then peel. Chilling helps the shells slip right off. -
Halve the eggs and remove the yolks
Pat the peeled eggs dry, then slice each egg in half lengthwise with a sharp knife. Gently pop out the yolks into a medium bowl, and set the egg whites on a serving platter. If any whites tear, don’t worry—they’re still delicious. You can hide the cracks with extra filling. -
Mash the yolks until very smooth
Use a fork to mash the yolks until they’re crumbly with no big chunks left. For an extra-smooth filling, you can press the yolks through a fine-mesh sieve, but that’s a little “extra”—I do it for holidays, not so much for Tuesday lunch. -
Mix in the creamy base
To the mashed yolks, add the mayonnaise and Greek yogurt. Stir until the mixture looks smooth, pale, and creamy. This is your base for that creamy egg filling, so make sure everything is well combined before adding spices. -
Season with curry and aromatics
Add the curry powder, Dijon mustard, lemon juice, garlic powder, onion powder, a pinch of salt, and a few grinds of black pepper. Mix well. Taste the filling—this is your moment to adjust. Want more curry? Add another 1/2 teaspoon. Want more tang? Another splash of lemon does the trick. -
Add the heat (if you like)
If you’re going for spicy deviled eggs, sprinkle in the cayenne pepper. Start small; you can always add more. Give it a stir and taste again. Remember, the flavor mellows a little as they chill. -
Fold in fresh herbs
Stir in the chopped chives or green onion. They add a gentle bite and freshness that balances the richness of the mayonnaise curry filling. -
Fill the egg whites
You can spoon the filling back into the egg whites, or, for a neater look, transfer the yolk mixture to a zip-top bag or piping bag fitted with a star tip. Pipe the filling into each egg white half, slightly mounding it. -
Garnish and chill
Sprinkle the tops with paprika or smoked paprika. Add more chopped chives and a few tiny cilantro leaves if you’re leaning toward that Indian style deviled eggs vibe. Chill for at least 30 minutes before serving; the flavors settle and deepen a bit as they rest. -
Serve and watch them disappear
Arrange on a platter (a bed of lettuce helps keep them from sliding) and serve cold or slightly cool. Don’t be surprised if the “I’m just having one” people circle back for seconds—this happens every single time in my house.
Servings & Timing
- Yield: 24 curry deviled eggs (24 halves)
- Prep Time: 20 minutes (if eggs are already boiled)
- Cook Time: 12 minutes for hard boiling, if needed
- Chill Time: 30 minutes
- Total Time: About 1 hour (including boiling and chilling)
If you already have leftover hard boiled eggs in the fridge from meal prep, you’re honestly looking at 20–25 minutes, start to finish.
Fun Variations on Curry Deviled Eggs
Once you make this base Curry Deviled Eggs Recipe, you can play around quite a bit. Here are some of my favorite twists:
- Extra-Indian Style Deviled Eggs – Top each egg with a tiny spoonful of mango chutney and a cilantro leaf for a sweet-salty, Indian-style flair.
- Smoky Curry Deviled Eggs – Use smoked paprika and a pinch of ground cumin in the filling for deeper, smoky flavor.
- Yogurt-Forward “Lighter” Eggs – Swap half the mayonnaise for Greek yogurt and add a drizzle of olive oil for a tangier, lighter curried egg appetizer.
- Pickle Lover’s Version – Stir in 1–2 tablespoons of finely chopped dill pickles or pickle relish for extra tang and crunch.
- Extra-Spicy Deviled Eggs – Use hot curry powder, increase the cayenne, and add a few drops of hot sauce to really wake things up.
- Herb Garden Curry Eggs – Fold in extra fresh herbs like parsley, cilantro, and dill for a bright, fresh, green-speckled filling.
How to Store, Make Ahead, and (If Needed) Reheat
Deviled eggs are a classic make-ahead appetizer, and this curry version is no exception.
-
Storing filled eggs:
Place the filled eggs in a single layer in an airtight container. You can use a deviled egg carrier, or line a container with paper towels and nestle them in gently. Keep in the refrigerator for up to 2 days. -
Make-ahead tip:
For the best texture, I like to boil and peel the eggs up to 3 days ahead. Store them whole and uncut, refrigerated. Mix the filling up to 1 day ahead, keep it in a piping bag (or zip-top bag) in the fridge, and fill the whites the day you plan to serve. -
Freezing:
I don’t recommend freezing deviled eggs. The whites get rubbery and the creamy egg filling can separate. Hard boiled eggs, in general, aren’t freezer-friendly. -
Reheating:
These are meant to be served cold or cool. If they’re too cold straight from the fridge, just let them sit at room temperature for 10–15 minutes before serving. No heating needed.
Notes, Tips, and Little Lessons Learned
-
Perfect hard boiled eggs:
If you struggle with that green ring around the yolk, your eggs are likely overcooked. Shorten the resting time in hot water by a couple of minutes, and cool them fast in plenty of ice water. -
Smoother filling, better texture:
For a silkier mayonnaise curry filling, press the yolks through a sieve or use an immersion blender. It’s a tiny bit more work, but on holidays I always do it. -
Adjusting for different curry powders:
Some curry powders are saltier, some warmer, some sweeter. Always start with less, then taste and add more. If your curry powder tastes bitter, a pinch of sugar can round things out. -
Balancing flavor:
If the filling tastes flat, add a little more lemon juice and salt. If it tastes too sharp, add a teaspoon more mayo or yogurt to mellow it. Think of it like adjusting the seasoning on soup—small tweaks go a long way. -
Serving for a crowd:
For larger gatherings, I usually plan on 2–3 halves per person, especially if it’s a potluck egg recipe and there are other dishes around. For just a few people, 1–2 halves each is usually enough. -
Transport trick:
If you’re taking these as a picnic egg recipe or to a potluck, keep the whites and filling separate, then pipe on-site. It keeps everything neat and avoids any smashed eggs.
FAQs About Curry Deviled Eggs
1. Can I use only mayonnaise and skip the Greek yogurt?
Yes, you can use all mayonnaise if you prefer; the filling will be richer and a bit denser, but still delicious.
2. How spicy are these curry deviled eggs?
As written, they’re more warmly spiced than hot; if you skip the cayenne and use mild curry powder, they’re very kid-friendly.
3. Can I make this recipe with just 6 eggs?
Absolutely—halve all the ingredients to make 12 deviled egg halves, which is great for a small gathering or snack platter.
4. What’s the best way to peel hard boiled eggs cleanly?
Cool them in an ice bath, crack them gently all over, then peel under a thin stream of running water; the water helps separate the shell from the white.
5. Can I use curry paste instead of curry powder?
You can, but use it sparingly—start with 1/2 teaspoon and taste. Curry paste is stronger and can make the filling too wet if you add a lot.
6. How long can curry deviled eggs sit out at a party?
Try not to leave them out longer than 2 hours; if it’s a hot day, keep them on a chilled platter or rotate small batches from the fridge.
7. Are these good for meal prep?
Yes, they’re great as a protein snack during the week. Store them in the fridge and enjoy within 2 days for the best texture and flavor.
8. Can I add other mix-ins like bacon or celery?
Definitely—you can fold in finely crumbled bacon, minced celery, or even a bit of shredded cheese for a different twist on this deviled eggs recipe.
Wrapping It Up (And Passing the Platter)
This Curry Deviled Eggs Recipe takes a classic hard boiled egg recipe and gives it just enough curry warmth and tangy brightness to feel special, without making you work any harder. It’s creamy, colorful, and flexible enough for picnics, potlucks, brunch, or a plateful of egg hors d’oeuvres before dinner.
If you try these curry deviled eggs, I’d love to hear how they turned out—leave a comment, tell me if you made them extra spicy, or share what your family thought. And if you’re in the mood for more easy appetizers, poke around my other party egg appetizer ideas and snack recipes next time you’re planning a get-together.
Curry Deviled Eggs
Ingredients
- 12 large eggs hard boiled and peeled
- 1/3 cup mayonnaise
- 2 tablespoons plain Greek yogurt whole milk for extra creaminess; sour cream also works
- 2-3 teaspoons curry powder mild or medium; adjust to taste
- 1 teaspoon Dijon mustard
- 1-1 1/2 tablespoons fresh lemon juice start with 1 tablespoon and adjust to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper optional, for spice
- 1/4-1/2 teaspoon kosher salt or to taste
- freshly ground black pepper to taste
- 1-2 tablespoons fresh chives or green onion finely chopped, plus more for garnish
- paprika or smoked paprika for garnish
- fresh cilantro leaves optional, for garnish
Instructions
- Place the eggs in a pot and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then turn off the heat, cover, and let stand for 10–12 minutes. Immediately transfer the eggs to an ice bath and let cool for at least 10 minutes, then peel.
- Pat the peeled eggs dry, then slice each egg in half lengthwise with a sharp knife. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.
- Use a fork to mash the yolks until very fine and crumbly with no large chunks. For an extra-smooth filling, you can press the yolks through a fine-mesh sieve.
- Add the mayonnaise and Greek yogurt to the mashed yolks. Stir until the mixture is smooth, pale, and creamy.
- Add the curry powder, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and a few grinds of black pepper. Mix well, then taste and adjust seasoning, adding more curry powder, lemon juice, or salt as desired.
- If you like a spicier filling, stir in the cayenne pepper. Start with a small amount, taste, and add more if needed, keeping in mind the flavors will mellow slightly as the eggs chill.
- Stir in the chopped chives or green onion until evenly distributed throughout the filling.
- Spoon the yolk mixture into the egg white halves, or transfer the filling to a piping bag (or zip-top bag with a corner snipped off) and pipe it into the whites, mounding it slightly.
- Dust the tops with paprika or smoked paprika. Garnish with additional chopped chives and small cilantro leaves if desired. Chill for at least 30 minutes before serving to let the flavors meld.
- Arrange the deviled eggs on a platter (a bed of lettuce can help keep them from sliding) and serve cold or slightly cool.
