Easy Curry Deviled Eggs – 4 Ingredients, 10 Minutes

These easy curry deviled eggs come together fast with just four simple ingredients. The warm flavor of curry powder blends beautifully with the creamy filling, making this a quick recipe you can rely on for holidays, potlucks, meal prep, or a protein rich snack (especially with the included directions for hard boiling eggs perfectly). You’ll love how effortless they are to prep and how fast they disappear from the plate.

Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.

Deviled eggs are one of those food items that seem to have been around forever. I remember my grandma making them for family get-togethers. We all liked them – they always disappeared quickly, but they just didn’t seem special. So I rarely made them myself.

Then one day my son requested them for his family birthday party (maybe he’d had them at a friend’s house?) and I made a platter of deviled eggs, but with the addition of curry powder just to make them different.

And guess what? The eggs were gone within the first 10 minutes. I kid you not. I was really surprised that deviled eggs were that popular, but everyone loved them – from the youngest to the oldest family member.

And so the humble deviled egg started to make regular appearances at our house as appetizers, for Sunday tea, or to top salads, and in all varieties. But the most popular version remains these curried deviled eggs – they are just as easy as traditional deviled eggs but, oh so full of flavor.

How to Hard Boil Eggs in Steamer Basket

Before you can make deviled eggs, you need to hard boil them. Ugh, the years I spent trying all different ways to boil eggs that still had shells that were easy to peel and no gray yolks! Once I discovered steam-boiled (steaming?) eggs, though, it’s become my go-to (and it’s much more consistent for me than the instant pot).

Here’s how to steam-boil eggs:

This is the basic steamer basket I’m using above in a 3-quart saucepan. For larger amounts, you can use a steamer basket like this in a large skillet with a lid.

Recipe Ingredients & Notes

The basic recipe is actually just three ingredients, but I always add the paprika as a garnish. You can also choose to add more to vary the flavor.

• Boiled Eggs: The eggs pictured were steam-boiled like I shared above. The recipe calls for 6 eggs, but of course you can make as many as you like.
• Mayonnaise: Use your favorite, but you know I will encourage you to make your own mayo in five minutes with a hand-held blender right in the jar you’ll store it in. Egg, oil, and a few spices – only the ingredients you want – and no mess? I love it!
• Curry Powder: There are different types and flavors of curry powder, so definitely use what you like. You can often find it in mild or hot versions and we like the hot curry for just a nice hint of spiciness. I’ve really liked this brand of hot curry, and they also carry a mild curry.
• Paprika: Honestly I’m not sure how much flavor this adds, but it just wouldn’t be a deviled egg to me without it! You can use smoked paprika, which does add a nice flavor, but regular works just as well.
• Optional: Traditional deviled eggs usually call for mustard, so you can add 1 teaspoon of Dijon mustard if you’d like. And if you only have mild curry and would like to add some spice, you can add a pinch or so of cayenne powder.

How to Make Deviled Eggs with Curry

Step 4: Sprinkle the tops of the eggs with paprika or other garnish of choice (chopped parsley or cilantro are good options).

Storage and Transporting Tips

Storage: Keep the filled eggs in the refrigerator, covered, for up to 4 days.

How to transport deviled eggs easily:

Keeping deviled eggs from sliding all into each other during car trips is a real thing. Here are two ways that work in different ways if you don’t want to buy and store a special egg plate you’ll use only 1-2 times a year:

• Option 1: Store the yolk mixture separately and add it to the eggs when you get where you’re going. This would actually be pretty easy if you used my baggie trick – just wait to cut off the corner until you arrive and pipe the filling there.
• Option 2: Place each egg half in a cupcake liner and then add them to a rectangle lidded container. Not only does it keep the eggs from sliding around, it also makes the eggs easier to pick up. This is a great option for more casual, outdoor picnics.

It’s hard to adequately describe what a bit of curry powder does for the normal deviled egg, but trust me – it’s good. I don’t think you’ll go back to boring old regular deviled eggs.

I say that tongue-in-cheek though, because we really do like all kinds of deviled eggs. They’re just a good, real, simple food. The addition of curry? Well that kind of makes them the best deviled eggs.

And if you have leftover deviled eggs? I love them on a salad – if you haven’t tried it, you should. They make a filling, protein-rich snack. And they’re also good with toast for breakfast.

I hope you love these curry deviled eggs – if you make them, be sure to leave a recipe rating to let me know!

More Easy Appetizers

• Better than a mix Homemade Onion Dip
• Cheesy Chicken Artichoke Skillet Dip
• Cheese-Stuffed Mini Peppers with Roasted Corn Salsa

This recipe has been updated – it was originally published in 2012.

Disclosure: affiliate links in this post will earn commission based on sales, but it doesn’t change your price.  Click here to read my full disclaimer and advertising disclosure.