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
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.
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.
GUILT- AND YOKE-FREE CURRIED DEVILED EGGS
A low-fat, yolk-free, flavorful curried deviled egg recipe that faked my pretty picky father out... except that he watched me make them. ;o)
Provided by Sandi From CA
Categories Lunch/Snacks
Time 15m
Yield 12 deviled eggs
Number Of Ingredients 9
Steps:
- Pour Egg Beaters or liquid egg whites into a non-stick skillet, season with onion powder and Mrs. Dash seasoning and cook over medium heat until whites are set, about 10 minutes.
- Remove from pan and roughly chop in food processor.
- Combine mayonnaise, curry paste and lemon juice and stir until well-blended. Add to the chopped egg whites and process until smooth.
- Spoon mixture into a sandwich-sized zip lock baggie, remove as much air as possible and seal the top. Cut a 1/2-inch sized corner from the bottom of the baggie to use as a pastry bag. You could also make a cone out of waxed paper and snip the bottom tip of that, but this is my favorite method.
- Squeeze portions of "yoke" mixture into hard-boiled egg white halves. Garnish with paprika and chopped cilantro.
Nutrition Facts : Calories 8.9, Sodium 27.4, Carbohydrate 0.2, Sugar 0.1, Protein 1.8
CURRIED DEVILED EGGS
Make and share this Curried Deviled Eggs recipe from Food.com.
Provided by KimberlyV65
Categories Lunch/Snacks
Time 1h
Yield 12 deviled eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Hard-boil, cool and peel eggs.
- Cut eggs in half lengthwise, and remove yolks to a small separate bowl. Mash well with fork.
- Add mayonnaise, stone-ground mustard, curry powder, parsley, pepper and relish. Blend until smooth.
- Scoop into egg halves. Garnish with Parika if desired.
- Refridgerate until ready to serve.
Nutrition Facts : Calories 61, Fat 4.4, SaturatedFat 1.1, Cholesterol 107.3, Sodium 90.1, Carbohydrate 2.1, Fiber 0.1, Sugar 0.8, Protein 3.3
CURRIED DEVILED EGGS
Let me tell you that the secret ingredient will add that special something that will get people asking what you did to make these so good! I'm not good at a bunch of ingredients so this is bare bones...you can fiddle with the spices if you like but try them this way first...you may never go back!
Provided by TishT
Categories Potluck
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Lay the eggs in the pan and add cold water to cover.
- Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
- When the time is up, transfer the eggs to the bowl of ice cubes and water.
- Chill for 2 minutes while bringing the cooking water to the boil again.
- (This 2 minute chilling shrinks the body of the egg from the shell.) Transfer the eggs to the boiling water, bring to a boil again, and let boil for 10 seconds (this expands the shell from the egg.) Remove eggs, and place back into the ice water.
- *Chillingthe eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15-20 minutes.
- Chilled eggs are easier to peel, as well.
- The peeled eggs will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days.
- Leaving egg whites intact, gently remove yolks.
- In medium bowl, mash yolks with fork; stir in all remaining ingredients.
- Spoon rounded Tbs of the mixture into each egg white half, or pipe mixture with large star tip.
- Cover and refrigerate.
- Remove from refrigerator 30 minutes before serving.
- (Deviled eggs can be made up to 1 day ahead.).
Nutrition Facts : Calories 53.4, Fat 3.9, SaturatedFat 1, Cholesterol 107, Sodium 57.2, Carbohydrate 1.2, Sugar 0.5, Protein 3.2
WW CURRIED DEVILED EGGS (2 POINTS)
Make and share this Ww Curried Deviled Eggs (2 Points) recipe from Food.com.
Provided by jenpalombi
Categories Potluck
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel eggs and slice each one in half lengthwise.
- Remove yolks and place yolks in a small bowl; mash with yogurt, curry powder and salt. Spoon yolk mixture back into egg white halves and garnish each with a small piece of cilantro.
Nutrition Facts : Calories 83.2, Fat 5.1, SaturatedFat 1.6, Cholesterol 211.7, Sodium 224.7, Carbohydrate 1.9, Fiber 0.3, Sugar 1.3, Protein 7.1
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CURRIED DEVILED EGGS | RECIPES | WW USA
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Cuisine IndianCategory AppetizersServings 4Total Time 10 mins
- Place eggs in a medium saucepan and fill with enough water to cover eggs; bring to a boil for 2 minutes. Turn off heat and cover pan; let stand covered for 10 minutes on stove. Place pan in sink and run cold water over eggs until cool (no need to drain first); peel eggs and slice each one in half lengthwise.
- Remove yolks and place yolks in a small bowl; mash with yogurt, curry powder and salt. Spoon yolk mixture back into egg white halves and garnish each with a small piece of cilantro. Yields 2 filled egg halves per serving.
CURRIED DEVILED EGGS | HEALTHY RECIPES | WW CANADA
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Cuisine American,CanadianCategory Lunch,Appetizers,SnackServings 4Total Time 10 mins
- Place eggs in a medium saucepan and fill with enough water to cover eggs; bring to a boil for 2 minutes. Turn off heat and cover pan; let stand covered for 10 minutes on stove. Place pan in sink and run cold water over eggs until cool (no need to drain first); peel eggs and slice each one in half lengthwise.
- Remove yolks and place yolks in a small bowl; mash with yogurt, curry powder and salt. Spoon yolk mixture back into egg white halves and garnish each with a small piece of cilantro. Yields 2 filled egg halves per serving.
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