Lemon Curry Deviled Eggs
Brighten up your appetizer game with these zesty and aromatic Lemon Curry Deviled Eggs, a delightful twist on a classic favorite! Perfectly boiled eggs are transformed with a creamy filling infused with bold curry powder, vibrant turmeric, tangy lemon juice, and a touch of Dijon mustard for a well-balanced flavor profile. A hint of fresh lemon zest and a garnish of cilantro add a refreshing pop, while a dusting of paprika creates a visually stunning presentation. Quick and easy to prepare in just 25 minutes, this recipe is ideal for entertaining or adding a touch of elegance to your snack spread. Whether served at brunch, parties, or holiday gatherings, these deviled eggs are sure to be a flavorful crowd-pleaser.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 6 Large eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons Lemon juice
- 0.5 teaspoons Lemon zest
- 1 teaspoon Curry powder
- 0.25 teaspoons Ground turmeric
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Chopped fresh cilantro
- 0.5 teaspoons Paprika (for garnish)
Instructions
Place the eggs in a medium saucepan and cover them with cold water until the water is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, turn off the heat, and let the eggs sit for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel the eggs once cooled.
Slice each egg in half lengthwise and carefully remove the yolks. Place the yolks in a medium mixing bowl and the whites on a serving platter.
Mash the yolks with a fork until no large chunks remain.
Add mayonnaise, Dijon mustard, lemon juice, lemon zest, curry powder, ground turmeric, salt, and black pepper to the yolks. Mix thoroughly until smooth and creamy.
Taste the filling and adjust seasoning, if necessary.
Using a spoon or piping bag, evenly divide the filling among the egg white halves.
Sprinkle with paprika and freshly chopped cilantro for garnish.
Serve immediately or refrigerate for up to 3 hours before serving.
Nutrition Facts
Calories |
60 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 0.5 g | 0% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.4 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 41 mg | 1% | |
*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.
