Easy Curry Deviled Eggs

4.80 from 5 votes

Easy curry deviled eggs made with four ingredients in ten minutes are a creamy and flavorful option for appetizers, salads, and snacks.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: American

Servings: egg halves

Calories: 55kcal

6 hard boiled eggs
3 tablespoons mayonnaise preferable homemade mayo - or more, depending on how creamy you like it
3/4 teaspoon curry powder - hot or mild (we like hot)
pinch salt - really need to taste to see if you'd like more (depends on type of curry powder)
paprika for garnish optional
1 tsp. Dijon mustard optional (I don't use)
pinch cayenne powder optional for more spice

Boil the eggs your preferred way or use this steamer basket option that produces the most consistent outcome:
Set a steamer basket in a 3-quart or larger saucepan (or skillet if you have one of those pans that come with a basket). Add water up to the bottom of the basket. Cover and bring to a boil. Lower heat to medium-low/medium (to keep at a low boil) and add eggs with a spoon. Cover and set a timer for 14 minutes (less for softer centers).
When timer goes off, immediately transfer the eggs using a large spoon to a bowl of ice water and let the eggs cool, 10-20 minutes. Remove the eggs from the water and eat right away to keep them in a bowl or container in the fridge for up to a week.

Slice the boiled eggs in half, scoop the yolks into a small bowl and set whites on a plate.
Add mayonnaise and curry powder to the yolks (if you're not sure about how much curry, start with 1/2 teaspoon and increase according to your taste). Mash together with a fork until smooth. Add more mayo, if needed and taste here to decide if it needs more salt than a pinch.
Fill egg halves with the yolk mixture. TIP: Fill the corner of a small baggie with the mixture, cut off the corner and pipe the filling into the holes - it's easier and a lot less messy than the spoon-and-finger method, AND make the eggs prettier.
Sprinkle with paprika and serve or store (see notes).

Variation: This also makes the most delicious curried egg salad sandwiches - just mash whites and yolks together with the mayo and curry!

Storage: You can keep the filled eggs in the refrigerator, covered, for up to 4 days.