This curry deviled eggs recipe is a sponsored post with Egg Farmers of Canada but, as always, all opinions are my own. Thank you for supporting brands that make Girl Heart Food possible and for helping me continue to do what I love – cook, eat and share delicious recipes! #WorldEggDay
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, green onion and some fresh lime juice. Curried eggs are sure to be a favourite that you’ll want to make again and again.
If you’ve been following along Girl Heart Food for a little while, you know how I love using local ingredients when possible.
You also know that I love eggs (hello scrambled egg sandwich, pizza omelette and eggs in salsa…all made with fresh, local Newfoundland eggs, may I add)!
Eggs are not only delicious, but they’re so versatile and filling!
From a simple boiled egg for breakfast, to an egg sandwich, to something like a cheesy soufflé or curry deviled eggs, they can be enjoyed in a variety of ways for just about any meal or snack. What’s not to love?
World Egg Day
It’s that time of year again when we’ll be enjoying extra eggs and highlighting their awesomeness because today, October 9th, is World Egg Day! Woot woot!
Besides how tasty eggs are, I feel good knowing that the eggs I buy from our grocery store comes from local farmers in my community. How cool is that?
There are more than 1,100 egg farmers in all ten provinces and the Northwest Territories. That’s families who work hard every single day to provide farm fresh, local and high-quality eggs to their fellow Canadians.
Aside from providing such a fabulous product, Canada’s egg farming sector loves to give back by supporting local communities. They’ve donated millions (yes, millions!) of eggs to food banks across Canada. That just makes my heart happy!
In celebrating World Egg Day, Chef Lynn Crawford and Canadian egg farmers have come together to talk about their love of eggs in this video.
It would be awesome if you shared it and I’d love to hear how you enjoy eggs in your home. Lately, for me, it’s these curried deviled eggs. So good! Don’t forget to use the hashtag #WorldEggDay. Let’s get the word out about how incredible eggs are!
Why We Love Curry Deviled Eggs
- They come together in about 30 minutes
- You can make them ahead of time and enjoy when you are ready (great for the holiday season)
- Deviled eggs are such a great mid-afternoon snack (or even lunch with a side salad)
- Vegetarian
- Gluten free
- Of course, they taste amazing!
How to Make Deviled Eggs
Full details are in the recipe card below, but here are the basics:
Cook Hard Boiled Eggs by Steaming
- Place some water in a pot and bring to a roaring boil.
- Gently add eggs to a steamer basket/pot and carefully place on top of the pot of boiling water.
- Cover and reduce heat to a medium boil and cook eggs until they’ve hard boiled.
- Once eggs are cooked, place them in a large bowl of ice water to stop the cooking process.
Prepare Filling for Deviled Eggs
- For each egg, carefully remove the shell.
- Pat the egg dry with a brown paper towel to remove excess moisture.
- Cut the egg in half, vertically.
- Now you’re left with two halves. Gently scoop out the yolks and place in a bowl for mashing later. You can use the edge of a spoon to nudge them out.
- Once your eggs have the yolks removed, place the egg whites on a sheet pan, platter or board for piping into later.
- Mash your egg yolks.
- To egg yolks, add mayo, lime juice and seasonings. Mash again or place into a food processor to blend for an extra smooth consistency.
- Add bell pepper and green onion to your blended egg yolk mixture, stirring in.
- Place deviled egg filling in a piping bag or spoon into egg whites. All that’s left to do is garnish!
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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 your eggs.
How Long Are Deviled Eggs Good For
Deviled eggs should be kept cold. Store any leftovers in a covered container in the fridge and enjoy within a couple of days.
More Recipe Tips
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 your eggs with cold water after they’ve cooked so you don’t overcook them. It’s a simple step that really helps!
Want to reduce some of the calories and fat? Replace some of the mayo with Greek yogurt. Things will still be creamy!
If you like spice, feel free to add a little more cayenne. Alternatively, if you aren’t a huge lover of spicy food, use less (or omit).
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).
Don’t have green onion? Try some chopped chives instead.
More Easy Egg Recipes You May Enjoy
- Western Sandwich – Lots of ham and bell pepper for one hearty egg sandwich, perfect for any meal of the day.
- Scrambled Egg Wrap – Scrambled egg, cheese and avocado…what’s not to love?
- Ham and Fried Egg Sandwich – Runny egg, thinly sliced ham and a harissa mayo. So tasty!
Hope you love these curry deviled eggs as much as we do!
And, again, please let me know how you will be enjoying eggs on #WorldEggDay in the comments below. Love to hear from you!
If you try this curried eggs recipe, please leave a comment below. Love to hear how you enjoyed! Thank you!
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Curry Deviled Eggs
Ingredients
- 12 large eggs
- 7 tablespoons light mayo
- 2 tablespoons lime juice (about one lime)
- 2 teaspoons curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper powder
- 2 tablespoons green onion , finely chopped
- 2 tablespoons red bell pepper , super small mince
- 3 tablespoons cilantro , chopped (garnish)
- Thai (Bird's Eye) chili , minced (garnish to taste, optional)
Instructions
- Place about 2 inches of water in a saucepan and bring to a roaring boil for a minute or so.
- Gently place eggs in a steamer basket/pot in a single layer and carefully place on top of pot of boiling water. Cover.
- Reduce heat to a medium boil and cook eggs about 13 to 15 minutes. There are various factors determining how long you will need to cook your 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 eggs are cooked, place some cold water and a couple of cups of ice in a large bowl. Once eggs are done, place them in the cold ice water so they stop cooking.
- Peel the shell from each egg.
- Pat each egg dry of excess moisture with a brown paper towel or clean tea towel.
- Cut each egg in half length-wise and gently scoop out the yolks and place in a bowl, while placing the egg white halves onto a serving platter. I find it helpful to wipe the knife with a clean cloth in between cuts as to keep things neat and tidy.
- Mash the yolks to your desired consistency with a fork.
- Then, add mayo, lime juice, curry powder, turmeric powder, onion powder, garlic powder, salt and cayenne powder. At this point you can mash everything together or for a super smooth (and fluffy) consistency, place the yolk mixture in a small food processor and blend.
- Once the yolks are at your desired consistency, stir in bell pepper and green onion with a spoon (don't use the processor for this).
- Either spoon or pipe (using a piping bag and frosting tip) the yolk mixture into the whites.
- Garnish more a sprinkling of cayenne, some chopped cilantro, green onion and chili (if using). Enjoy! Keep chilled and store leftovers in a covered container in the fridge and enjoy within a couple of 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 your eggs with cold water after they’ve cooked so you don’t overcook them. It’s a simple step that really helps!
- Want to reduce some of the calories and fat? Replace some of the mayo with Greek yogurt. Things will still be creamy!
- If you like spice, feel free to add a little more cayenne. Alternatively, if you aren’t a huge lover of spicy food, use less (or omit).
- 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).
- Don’t have green onion? Try some chopped chives instead.
