I absolutely adore deviled eggs. They’re an easy party appetizer that can be prepared in advance and served chilled or at room temperature. That’s exactly the kind of small plate I want to serve while entertaining guests. I also really love keeping deviled eggs around for a tasty, high-protein snack.
I always keep curry powder on hand to throw in meat and vegetable dishes and it works very well in this recipe. The spice gives these eggs a lot of bang for the buck in terms of flavor.
For perfect hard boiled eggs, I cook them in boiling water for exactly 12 minutes and then immediately move them to an ice bath to halt the cooking process. I peel the eggs under cold running water to make shell removal easier.
Curried Deviled Eggs
Yields 24 deviled eggs
- 12 large eggs
- 1/3 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon curry powder
- 1/4 teaspoon kosher salt (or more to taste)
- Chopped chives for garnish
- Bring a large pot of water to a boil. Carefully add the eggs and cook for exactly 12 minutes, then place into an ice bath until cool.
- Peel the eggs and slice them in half using a sharp knife. Scoop the yolks into a bowl.
- Mash together the yolks, mayonnaise, mustard, curry powder and salt. Taste the mixture and adjust seasonings if desired.
- Scoop the yolk mixture back into the eggs. Top with chopped chives and serve.