Curry Stuffed Eggs Curried Deviled Eggs
Elevate your appetizer game with these bold and flavorful Curry Stuffed Eggs, also known as Curried Deviled Eggs. This vibrant twist on the classic deviled egg combines creamy egg yolks with the rich, aromatic spice of yellow curry powder, balanced by a touch of tangy Greek yogurt, zesty lemon juice, and a hint of honey for sweetness. Garnished with paprika and fresh cilantro, these eggs are as visually stunning as they are delicious. Perfect for parties, potlucks, or a protein-packed snack, this quick and easy recipe comes together in just 15 minutes of prep time. Impress your guests with these creamy, tangy, and delightfully spiced deviled eggs that are sure to stand out on any table!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Mayonnaise
- 1 tablespoon Plain Greek yogurt (or sour cream)
- 1.5 teaspoons Yellow curry powder
- 1 teaspoon Mustard (Dijon or yellow)
- 0.5 teaspoons Lemon juice
- 0.5 teaspoons Honey
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.5 teaspoons Paprika (for garnish)
- 1 tablespoon Fresh cilantro (chopped, optional for garnish)
Instructions
Place the eggs in a single layer in a saucepan and cover them with water by about 1 inch.
Bring the water to a boil on high heat, then reduce the heat to a gentle simmer. Cook the eggs for 10–12 minutes.
Once cooked, transfer the eggs to an ice water bath to stop the cooking process. Let them cool for at least 5 minutes.
Peel the eggs carefully under running water for ease. Slice each egg in half lengthwise and gently remove the yolks, setting them aside in a bowl.
Mash the yolks with a fork until smooth. Add mayonnaise, Greek yogurt, curry powder, mustard, lemon juice, honey, salt, and black pepper to the bowl. Mix thoroughly until creamy and well combined.
Taste and adjust seasoning, adding more curry powder or salt if needed.
Spoon or pipe the curry yolk mixture back into the hollowed egg whites using a piping bag or a spoon. Ensure the filling is evenly distributed in each egg half.
Sprinkle the stuffed eggs with paprika for a pop of color and garnish with chopped fresh cilantro if desired.
Serve immediately, or refrigerate for up to 2 hours before serving. Enjoy your Curry Stuffed Eggs as an appetizer or snack!
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1162 mg | 387% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 204 mg | 16% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 514 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.
