KIMBERLY'S CURRIED DEVILED EGGS
This is a deviled egg recipe that was inspired by an Amish egg salad recipe.
Provided by Kimberly
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
- Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 1.2 g, Cholesterol 94.2 mg, Fat 6.2 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 130.5 mg, Sugar 0.7 g
CURRIED DEVILED EGGS
This easy curried deviled eggs recipe with Greek yogurt and curry powder is a twist on classic deviled eggs. Perfect appetizer for a crowd!
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 35m
Number Of Ingredients 10
Steps:
- Fill a saucepan with enough water to cover the eggs by 1 inch. Add 1 tablespoon of salt and bring to a gentle boil. Once the water is boiling, gently lower the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs for 14 minutes.
- With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into a large bowl of ice water. Let cool completely, about 15 minutes, then peel under cool running water.
- In a medium bowl, stir together the Greek yogurt, Dijon mustard, vinegar, curry, yellow mustard, cayenne, and 1/4 teaspoon salt.
- Cut the eggs in half from tip to tip. With a small spoon, gently scoop out the yolks and add them to the bowl with the curry mixture (for a very smooth filling, press the egg yolks through a sieve and into the bowl). Set the egg whites aside.
- Mash the yolks into the filling with the back of a fork until smooth. Taste and season with additional salt and cayenne as desired.
- Fill the hollow egg whites with the curry mixture (I place the mixture in a ziptop bag, then snip off the corner to pipe). Refrigerate until ready to serve. Just before serving, sprinkle with paprika and chives.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 12), Calories 36 kcal, Carbohydrate 1 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 82 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
CURRIED DEVILED EGGS
Curry powder gives deviled eggs an unexpected flair. Turmeric gives curry powder its distinctive yellow color and flavor. Serve as an appetizer or part of a buffet meal.
Provided by McCormick
Categories Appetizers,
Yield 6
Number Of Ingredients 8
Steps:
- Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- Stir in mayonnaise, lemon juice, curry powder, mustard, salt and pepper until smooth and creamy. Spoon or pipe mixture into egg white halves. Sprinkle with chives.
- Refrigerate 1 hour or until ready to serve.
Nutrition Facts : Calories 136 Calories
DEVILED EGGS WITH CURRY
Categories Egg Appetizer Cocktail Party Picnic Low Carb Quick & Easy Mayonnaise Summer Chill Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Cut hard-boiled eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks with fork. Add mayonnaise, minced green onion and curry powder; mix well. Season yolk mixture to taste with salt and pepper. Divide filling among egg halves, mounding slightly. Arrange eggs on platter. Sprinkle with minced parsley. (Can be prepared 8 hours ahead. Cover and refrigerate.) Garnish eggs with Niçois olives, if desired, and serve.
DEVILED EGGS WITH CURRY
This was the hit of my last party! People couldn't get enough of these pop-in-your-mouth bits of heaven and everyone asked what was in them. Funny thing was, they were the easiest app to make.
Provided by Lisa Pizza
Categories Lunch/Snacks
Time 36m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut hard-boiled eggs lengthwise in half.
- Scoop the yolks into medium bowl and mash with fork.
- Add mayo, green onion and curry powder and mix well.
- Season mixture to taste with salt and pepper.
- You can either spoon the mix into the egg halves or like I did, pipe them with a star tip for a very nice presentation.
- Can be made 8 hours ahead, kept covered and refrigerated.
CURRIED DEVILED EGGS
Steps:
- Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
- Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
- Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
- Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
- Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.
CURRIED DEVILED EGGS
Steps:
- 1. Place eggs in medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat to a simmer and continue to cook 7 minutes. Drain and transfer eggs to a bowl of ice water until cool, about 5 minutes.
- 2. Meanwhile, heat the oil in a small skillet over medium-high heat until shimmering. Add the curry powder and cook until lightly toasted and fragrant, about 30 seconds. Transfer to a medium bowl.
- 3. Peel eggs, then halve lengthwise, and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks into the curry oil, along with the yogurt, blending until smooth. Stir in the chutney, chopped cilantro, and season with 1/2 teaspoon salt. Spoon the yolk mixture into the whites and top with a dusting of curry powder and cilantro leaf, if desired. Serve at room temperature or cover and refrigerate until ready to serve.
CURRIED CHERVIL EGGS
Steps:
- Cut the eggs in half lengthwise. Remove the yolks and place in a bowl. Mash the yolks thoroughly with a fork.
- Heat the butter in a small skillet and add the curry powder, stirring frequently. Cook over low heat for several minutes until very fragrant. (Curry, like cumin, requires heat to release the full intensity of its flavor. In uncooked recipes like this one, the extra time to toast the curry powder makes an incredible difference in the final flavor.)
- Add the curry powder with the remaining ingredients and mix thoroughly. Using a spoon or a pastry bag, fill the egg whites with the mixture. Garnish and refrigerate until serving.
LEMON-CURRY DEVILED EGGS
Make and share this Lemon-Curry Deviled Eggs recipe from Food.com.
Provided by yooper
Categories Lunch/Snacks
Time 15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise.
- Remove the yolks; set the whites aside.
- In a large bowl, mash yolks.
- Add the remaining ingredients; mix well.
- Spoon into egg whites.
- Refrigerate until serving time.
Nutrition Facts : Calories 89.5, Fat 6.4, SaturatedFat 2.3, Cholesterol 214.1, Sodium 137.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.7, Protein 6.5
LEMON-CURRY DEVILED EGGS
I enjoy prettying up a potluck or brunch buffet with a platter of these zippy eggs. You might also like to consider adding them to a salad plate or a soup and salad lunch. -Judith Miller, Walnut, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove the yolks; set whites aside. In a bowl, mash yolks. Add the remaining ingredients and mix well. Spoon into egg whites. Refrigerate until serving.
Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 139mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
SLIM CURRIED DEVILED EGGS
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, hummus, curry powder, salt, pepper and cayenne. Stuff or pipe into egg whites. If desired, garnish with toasted pine nuts, cayenne pepper and additional curry powder. Chill until serving.
Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 93mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CURRY DEVILED EGGS WITH CILANTRO
I haven't tried this recipe but it sounds good. Due to feedback, I have reduced the amount of salt in this recipe from 1/2 tsp to 1/4 tsp.
Provided by beckas
Categories Beans
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the eggs in half lengthwise and remove the yolks.
- Smash the yolks with a fork and combine them with the rest of the ingredients Fill the egg whites with the curry mixture.
Nutrition Facts : Calories 103, Fat 7.3, SaturatedFat 1.9, Cholesterol 187.9, Sodium 178.4, Carbohydrate 2.6, Fiber 0.4, Sugar 1, Protein 6.5
CURRY STUFFED EGGS (CURRIED DEVILED EGGS)
These stuffed eggs are so good that I can only make them under supervision, or else I eat them all before it's time to serve them! A very quick and easy appetiser, which always goes down well at a buffet.
Provided by Syrinx
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Hard-boil and peel the eggs, then slice in half length-ways.
- Remove the yolks with a teaspoon, place them in a bowl with the mayonnaise, curry paste and lemon juice, then mash to a smooth consistency.
- Spoon neat blobs of the mixture into the hollows in the egg-halves, then arrange on a serving plate.
- Try not to eat them all before the guests arrive! :-).
MANGO CURRY DEVILED EGGS
I love trying out unique types of deviled and stuffed eggs. This came about as a result of combining favorite flavors from other deviled egg recipes sampled. A note on curry powder - curry powders vary from brand to brand in intensity and blends of flavor. Consequently, you will want to adjust that ingredient to taste in order to obtain the flavor you like. I use a very strong one from the local Asian market.
Provided by Starrynews
Categories < 30 Mins
Time 20m
Yield 12 egg halves
Number Of Ingredients 6
Steps:
- Scoop yolks into a bowl and mash with fork until powdery.
- Add mayonnaise, mango chutney, green onion, curry powder, and cayenne pepper, and mix well.
- Spoon or pipe filling into egg white halves.
Nutrition Facts : Calories 58.7, Fat 4.3, SaturatedFat 1.1, Cholesterol 94.5, Sodium 66, Carbohydrate 1.6, Fiber 0.1, Sugar 0.6, Protein 3.2
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