Sometimes when you have a new recipe idea, it just does not pan out when put into practice. The stars don’t align and what you thought would be an excellent recipe turns out to be just the opposite…
I am pleased to say that was not the case for these curried deviled eggs.
I was amazed at their creamy and sweet flavor with just the right amount of kick. Garrett and I went bonkers over these deviled eggs as though they were dessert, even though neither one of us were huge fans of deviled eggs prior to making these.
So if you are looking for brunch ideas and can’t stand mayonnaise like me, this recipe is your new best bud.
How to Make Curried Deviled Eggs
Making deviled eggs is easy! Simply boil the amount of eggs you’re looking to devil (this recipe calls for 6). While the eggs are boiling, add a generous amount of ice to a large bowl and fill with cool water, creating an ice bath.
Once the eggs have finished boiling, immediately transfer them to the ice bath and allow them to cool completely – this will take about 20 to 30 minutes, but it is well worth the time. Chiling boiled eggs in an ice bath makes them so much easier to peel!
Once cool, peel the eggs and cut each of them in half. Scoop out the yolks into a bowl and add the remaining ingredients in with the yolks. Stir well until creamy and taste for flavor. Feel free to add more curry powder, sea salt, and/or mustard and lemon juice to taste.
Scoop the yolk mixture back into the egg whites and serve with a sprinkle of paprika.
Looking for another fresh and funky deviled egg recipe? Check out my Avocado Pesto Deviled Eggs.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Curried Deviled Eggs
- 6 eggs
- 3 tablespoons plain Greek yogurt or mayo
- 2 tsp yellow curry powder
- Salt to taste
- 1/8 teaspoon red pepper flakes optional
- Parprika and turmeric for garnish
- In a large pot, place the eggs and fill with water so that eggs are well covered. Cover the pot, heat on high and bring to a boil. Boil eggs for 12 to 15 minutes.
- Once eggs are finished, transfer them immediately to an ice water bath. This makes it easier to peel the eggs when they are cool. Leave them in the ice bath until completely chilled, about 20 to 30 minutes.
- When eggs have cooled, peel them and cut them in half lengthwise. Scoop the egg yolks into a small mixing bowl and leave the egg whites on a serving plate.
- Add Greek yogurt, curry powder, salt and red pepper flakes and stir until the yolks are creamy. Scoop heaping spoonfuls of the yolk mixture back into the egg whites. Garnish with paprika, turmeric and more red pepper flakes.