Curry Stuffed Eggs
Elevate your appetizer game with these tantalizing Curry Stuffed Eggs, a bold twist on the classic deviled eggs recipe. Perfectly hard-boiled eggs are halved and filled with a creamy yolk mixture infused with aromatic yellow curry powder, Dijon mustard, garlic powder, and a hint of ground turmeric for a warm golden hue and a burst of flavor. This quick and easy recipe comes together in just 15 minutes of prep time, making it an ideal choice for entertaining or a flavorful snack. Garnished with fresh cilantro and a dusting of paprika, these curry-spiced delights are as visually stunning as they are delicious. Serve them chilled for a refreshing bite that’s rich, savory, and irresistibly creamy. Perfect for parties, potlucks, or even as a flavorful side dish, these Curry Stuffed Eggs are sure to impress!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow curry powder
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.25 teaspoon ground turmeric
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 teaspoons chopped fresh cilantro (optional, for garnish)
- 0.5 teaspoon paprika (optional, for garnish)
Instructions
Place the eggs in a single layer in a medium-sized pot and cover them with cold water, ensuring the water is about 1 inch above the eggs.
Bring the pot to a boil over medium-high heat, then cover and remove it from the heat. Let the eggs sit for 10–12 minutes.
Carefully transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. Peel the eggs under cool running water and pat them dry with a paper towel.
Slice the eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter.
Mash the yolks with a fork until they are crumbly and smooth. Add the mayonnaise, yellow curry powder, Dijon mustard, garlic powder, ground turmeric, salt, and black pepper to the bowl.
Mix the ingredients thoroughly until the filling is creamy and evenly combined.
Spoon or pipe the yolk mixture back into the hollowed egg whites, evenly dividing it among the 12 halves.
Garnish the stuffed eggs with chopped fresh cilantro and a light sprinkle of paprika, if desired.
Serve immediately or refrigerate the stuffed eggs until ready to serve. Best served chilled.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.2 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 186 mg | 14% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 499 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
