Curried Deviled Eggs

TOTAL TIME: 42 min
Prep: 20 min
Inactive Prep: 12 min
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon paprika, plus more for garnish
  • Kosher salt
  • Finely chopped fresh chives, for garnish
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 4 reviews

  • on June 22, 2012

    Flag

    Ooops,, how easy way it is! That's wonderful recipe. I am gona cook it for friends at the brunch party.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 24, 2011

    Flag

    A very good base to start with. I doubled the curry powder and the vinegar brine from some pickled peppers in place of the white vinegar. Added garlic salt and some garlic powder, and some dill weed. Garnished with smoked paprika and a sprinkle of dill. Very good!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 05, 2011

    Flag

    Girlfriend - I made these devil eggs for my family for Thanksgiving and they absolutely loved them! The candid bacon was the deadly weapon (OMG- Thank you Kelsey!!!! I will be using this recipe for the rest of my days:

    Prayers, kisses, hugs!
    SweetSpirit

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.