We love deviled eggs at our house. They’re usually one of the things my kids have asked for when it’s their turn to pick a meal.
In fact my daughter recently wanted deviled eggs and bacon for her birthday dinner, so I made a spinach salad with bacon and added a couple of these deviled eggs to the top – it was amazingly good!
Do you like the way I added the spinach to her request?
And of all the ways I’ve made deviled eggs over the years, these Curried Deviled Eggs are by far our favorite. I can’t adequately describe what a bit of curry does for the normal egg-yolk mash, but trust me- it’s good.
And yet I haven’t posted them before. Why? They’re basically just three ingredients, and I guess I didn’t realize how special they were until seeing the many deviled egg recipes pass through my Google reader this past month – and not one of them used curry.
I hope you have a few hard-boiled eggs left, ’cause you’re gonna wanna try these. And if you’re out, this might be the time to boil some more – even if you thought you’d had enough.PRINT
Curried Deviled Eggs
- 6 hard-boiled eggs
- 2 Tb. mayonnaise (preferable homemade mayo), or to taste
- 1/2 – 3/4 tsp. curry powder – hot or mild (we like hot)
- salt to taste (optional, depending on type of curry powder)
- paprika for garnish
- Slice the boiled eggs in half, scoop the yolks into a small bowl and set whites on a plate.
- Add mayonnaise and curry powder to the yolks (start with the smaller amount and increase according to your taste) and mash together well. Add more mayo, if needed and taste to decide if it needs salt.
- Fill egg halves with mixture. I like to fill a small baggie, cut a corner and pipe the filling into the holes – it’s easier and a lot less messy than the spoon-and-finger method!
- Sprinkle with paprika and serve.
Makes 12 egg halves
PS- This also makes the most delicious curried egg salad sandwiches – just mash whites and yolks together with the mayo and curry!