Name: Curry Deviled Eggs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 large eggs; 7 tablespoons mayonnaise; 2 tablespoons lime juice (from about one lime); 2 teaspoons curry powder; 1/2 teaspoon ground turmeric; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon ground cayenne pepper (plus more to taste for optional garnish); 2 tablespoons diced red bell pepper (super small dice); 2 tablespoons finely chopped green onion (plus more to taste for optional garnish); 3 tablespoons chopped fresh cilantro leaves; 1 Thai (Bird's Eye) chili pepper (minced (optional))

Jump to Recipe Save Recipe

Need a quick, tasty snack? Look no further than these curry deviled eggs. Perfectly cooked hard-boiled eggs are filled with a creamy, curry spice mixture, red bell pepper and green onion. Curried eggs are sure to be a favourite that you’ll want to make again and again!

Curried deviled eggs on a black platter, surrounded by cilantro.

Egg are a favourite of mine (hello scrambled egg sandwich, pizza omelette and eggs in salsa) because they’re not only delicious, but they’re also quite versatile and filling.

Whether it’s a simple boiled egg for breakfast, an egg sandwich or something like a cheesy soufflé or curry deviled eggs, eggs can be enjoyed in a variety of ways for just about any meal or snack. What’s not to love?

I often associate deviled eggs with parties, special occasions or get-togethers. However, honestly, they’re super easy to make so there’s no reason why you can’t whip up a batch on any random day to enjoy.

Curry Deviled Egg Ingredients

Eggs: I like to use large eggs for this recipe.
Mayonnaise: Use regular or light mayonnaise, whatever you prefer.
Lime Juice: Fresh lime juice really brightens the deviled egg filling.
Seasoning: Includes curry powder, ground turmeric, onion powder, garlic powder, salt and ground cayenne pepper.
Veggies: Bell pepper and green onion add some colour and crunch to the deviled eggs. I like to use red bell pepper for another element of colour, but feel free to use green bell pepper if that’s what you have on hand.
Garnish: Cilantro, green onion, chili pepper and a little ground cayenne pepper dress up the deviled eggs nicely.

Glass cartoon of a dozen eggs next to a blue and white checkered tea towel.

How To Make Deviled Eggs

Full details are in the recipe card below, but here are the basics:

Cook the hard-boiled eggs by steaming

Place some water into a saucepan and bring to a roaring boil.
Gently add the eggs to a steamer basket and carefully place the steamer basket on top of the saucepan of boiling water.
Cover and reduce the heat to a medium boil. Cook the eggs until they’ve hard-boiled.
Once the eggs are cooked, place them in a large bowl of ice water to stop the cooking process.

Collage of steps to cook hard-boiled eggs.

Prepare the filling for deviled eggs and assemble

For each cooked egg, carefully remove the shell.
Pat the egg dry with paper towels to remove excess moisture. Cut the egg in half vertically so you’re left with two halves. Gently scoop out the yolks and place in a small bowl. You can use the edge of a spoon to nudge them out. Repeat until all the eggs are done.
Once the eggs have the yolks removed, place the egg whites on a sheet pan, platter or board for piping into later.
Place the egg yolks in a small food processor and process them until the egg yolks are nice and smooth. To the egg yolks, add mayonnaise, lime juice and seasonings. Process again until everything is combined.
Place the egg yolk mixture in a bowl and stir in bell pepper and green onion. I prefer not to use the food processor here, just to have some texture left in the veggies. If you like, however, you can leave the mixture in the food processor and simply use the pulse feature to gently incorporate the veggies.
Transfer the deviled egg filling to a piping bag (or simply use a spoon) to fill the egg whites. All that’s left to do is garnish!

Top Tip

If you don’t have a food processor, no worries … just add the egg yolks to a mixing bowl and use a fork to mash them until you’ve reached your desired consistency.

Collage of steps to make spiced deviled eggs.

How Long To Cook Them

Generally, cook time (via steaming) can vary anywhere from 13 to 15 minutes for hard-boiled eggs.

The time can vary depending on a variety of factors, such as their size, how cold the eggs are before cooking, how you like them done and the method of cooking.

For me, hard-boiled eggs (that are going to be used in deviled eggs), 14 minutes is just right.

As a test, if you aren’t sure, when you think the eggs are done, you can pull one out, rinse, peel and cut open. If it’s not done to your liking, simply continue cooking the eggs.

Storing and Enjoying

Deviled eggs should be kept cold. Store leftovers in an airtight container in the refrigerator and enjoy within 1 to 2 days.

Hand picking up a deviled egg from a platter of them.

Tips and Variations

Cooking method: These eggs are hard-boiled via steaming. If you have a favourite way of cooking hard-boiled eggs (like boiling), go for it!
Shock the cooked eggs: Don’t forget to shock the eggs with cold water after they’ve cooked so you don’t overcook them. It’s a simple step that really helps!
Lighten things up: If you like, you can replace some of the mayonnaise with plain Greek yogurt. Things will still be creamy.
Adjust the spice: If you like spice, feel free to add a little more ground cayenne pepper. Alternatively, if you aren’t a huge lover of spicy food, use less (or omit).
Herbs: Instead of cilantro, you can garnish with parsley. It doesn’t have quite the same taste but will still add an herbaceous flavour (and lovely pop of colour).
Mix up the onion: Don’t have green onion? Try some chopped chives instead.

More Easy Egg Recipes

If you make this curried eggs recipe, be sure to leave a comment below!

Curry Deviled Eggs Recipe

Dawn | Girl Heart Food

Print Recipe Save Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer, Snack

Servings 24 deviled eggs

Ingredients

12 large eggs
7 tablespoons mayonnaise
2 tablespoons lime juice, from about one lime
2 teaspoons curry powder
½ teaspoon ground turmeric
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground cayenne pepper, plus more to taste for optional garnish
2 tablespoons diced red bell pepper (super small dice)
2 tablespoons finely chopped green onion, plus more to taste for optional garnish
3 tablespoons chopped fresh cilantro leaves
1 Thai (Bird's Eye) chili pepper, minced (optional)

Instructions

Place about 2 or 3 inches of water in a saucepan and bring to a roaring boil for 1 minute or so.
Note: The water shouldn't touch the steamer basket or steamer pot when it's placed over top.
Gently place eggs into a steamer basket or steamer pot (use one that will properly fit over the saucepan) in a single layer and carefully place on top of the saucepan of boiling water (the boiling water shouldn't be touching the bottom of the steamer basket or steamer pot). Cover.
Reduce the heat to a medium boil and cook the eggs for 13 to 15 minutes or until they're hard-boiled. There are various factors determining how long you will need to cook the eggs (like their size and how cold they are when you started to cook them). For me, mine were good at the 14-minute mark. If you like, you can always remove one egg and test to see how it's done.
Just before the eggs are cooked, place some cold water and a couple of cups of ice in a large bowl.
Once the eggs are cooked, carefully remove them from the water (a large slotted spoon works great) and place them in the bowl of cold ice water so they stop cooking.
Peel the shell from each egg (I find the eggs are easier to peel if you do so under cold running water).
Pat each egg dry of excess moisture with paper towels or a clean tea towel.
Cut each egg in half lengthwise and gently scoop out the yolks and place the yolks into a bowl, while placing the egg white halves onto a serving platter. I find it helpful to carefully wipe the knife with a clean cloth in between cuts as to keep things neat and tidy.
Place the yolks in a small food processor and process until smooth.
Note: If you don't have a food processor, you can place the yolks in a mixing bowl and use a fork to mash the yolks to your desired consistency (the food processor will give you a smoother consistency).
To the egg yolks, add mayonnaise, lime juice, curry powder, turmeric powder, onion powder, garlic powder, salt and ground cayenne pepper. Process (or mash) until everything is well combined.
Once the yolks are at your desired consistency, add the bell pepper and green onion and mix in.
Note: If using the food processor, at this point I like to transfer the mixture to a bowl to stir (because you want some texture in the veggies). Alternatively, you can leave the mixture in the food processor and use the pulse feature to gently incorporate the veggies.
Either spoon or pipe (using a piping bag and frosting tip) the yolk mixture into the egg whites.
Garnish with cilantro. If desired, also garnish with green onion, a little ground cayenne pepper and chili pepper. Serve and enjoy!
Note: Keep chilled and store leftovers in an airtight container in the refrigerator and enjoy within 1 to 2 days.

Notes

These eggs are hard-boiled via steaming. If you have a favourite way of cooking hard-boiled eggs (like boiling), go for it!
Don’t forget to shock the eggs with cold water after they’ve cooked so you don’t overcook them. It’s a simple step that really helps!

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword curried eggs, deviled eggs recipe, party food

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

Curry Deviled Egg Ingredients