Curried deviled eggs may become your favorite twist on classic deviled eggs, just like they have for us. Make them and then watch them fly off the plate at parties.
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. And the recipe was common in the 1950s and 60s cookbooks I’ve seen. We all liked them but they weren’t special or anything. So it wasn’t really something I made when I started cooking more after getting married. I never thought to bring them when I needed an appetizer.
But 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 an addition of curry 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) in all varieties. But the most popular remain these curried deviled eggs – they are just as easy as traditional deviled eggs but, oh so full of flavor.
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We all like them so much in fact, that my daughter recently asked for curried deviled eggs and bacon for her birthday dinner. So I made a spinach salad with bacon and added a couple of these deviled eggs to the top – and it was amazingly good! (Do you like the way I added the spinach to her request? Ha!)
Curried Deviled Eggs
It’s hard to adequately describe what a bit of curry does for the normal deviled egg-yolk mash, but trust me – it’s good.
Really good.
Sometimes it’s the simple things that continually blow you away. The eggs are basically just three ingredients, but don’t let that fool you. They are full of complex flavors, since the curry powder is a combination of different spices. If you like things spicy-hot like we do, choose a hot curry and you’ll love it.
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 simple food. The addition of curry? That elevates them just a bit and makes this a recipe to add to your deviled egg list.
I’m envisioning a platter of 3 different flavors of deviled eggs – now there’d be a popular appetizer, don’t you think?
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Thank you, and so glad to see this recipe shared online. I have been making them for over 16 years to serve at parties. For a festive hors d’oeuvre or appetizer, at gatherings of friends and family, I place a tiny dollop of chutney atop each filled egg (I make my own nectarine chutney), with a tiny sprig of cilantro tucked into the filling, which garnishes the plain white part of the egg.
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Oh, how lovely Judy! And you’ve given me a great idea to use our favorite tomato chutney on them – thank you!!
Last week you very kindly linked an eggy post to my Food on Friday series. This week it is all about asparagus. Would love to see another contribution from you. Food on Friday
Thanks for putting up the link in Food on Friday.
YEAH! This is exactly how I make deviled eggs as well 🙂 Our friends here love them too so that’s always a big bonus.
Hi there, this is a really nice post involving eggs. It would be great if you linked to it in my brand new Food on Friday series. This week it is about all things egg. Food on Friday It would make my day if you put a link into it via the Mr Linky widget.