Curried Deviled Eggs Recipe

Deviled Eggs

Deviled eggs are hard boiled egg whites stuffed with seasoned egg yolks. Boiled eggs are cut in half, yolk scooped out, seasoned well and refilled into the whites. These are easy to prepare and a great recipe to involve kids in the preparation.

I am not a fan of eggs and definitely not deviled eggs unless the yolk mixture is well seasoned. Hence I prefer spicy, curried deviled eggs. Seasoning for classic deviled eggs is mayonnaise, mustard and black pepper. However, for a unique flavor, play with the basic seasoning ingredients.

To obtain a unique flavor, use curry powder, garam masala and chili powder. This is my version of Indian style curried deviled eggs. Use curry masala of your choice and I usually use Madras curry powder as I did even this egg salad.

Indian spices such as curry powder and garam masala are spicy hot. Thus are great to spice up for an additional kick and at the same time gives a unique flavor to the classic deviled eggs.

Ingredients

• Hard Boiled Eggs
• Mayonnaise - is the base along with the yolks.
• Curry Powder - I use Madras curry powder and you can use any brand or homemade curry masala of your preference.
• Other Spices - Chili powder and garam masala. You can even add pepper powder or use only black pepper powder.
• Other Ingredients - salt, curry powder, garlic and onion powders and lime juice.
• Garnish - chili powder and chopped cilantro.

How to cook hard boil eggs?

There are many ways to do this. The methods I follow are 5-5-5 Instant Pot (IP) method or cooking for 15 or 20 minutes on a stovetop. When boiling more 4 or more eggs, I prefer IP.

Instant Pot (IP) - Place a trivet in inner pot of the IP. Fill it with ¾ cup water. Arrange the eggs on the trivet. Close the lid and pressure cook the eggs for 5 minutes, release pressure after 5 minutes and transfer the eggs to ice cold water.

Leave it for 5 minutes and then peel the eggs. I usually don't follow the last step all the time and leave it in ice water until I am ready to use. I follow either 4-4-4 or 5-5-5 method depending on how I am serving the eggs.

Stovetop - Take eggs in a saucepan, fill it with cold water, at least an inch above the eggs. Add a pinch of salt and ½ teaspoon of oil (this is optional). Cook for 15 - 20 minutes. When I cook for 15 minutes, I let the eggs sit in the water for few minutes.

When I do 20 minutes, I discard water right away and fill it with cold water. This method works for 3-5 eggs as it takes about 10 - 12 minutes for the water to come to a boil. This stovetop method works well for the way we like our eggs.

Instructions

Cut boiled and peeled eggs into half. Scoop out the yolk into a bowl. Add mayonnaise and rest of the spices to yolks, and mix will. Take the mixture into a piping bag and pipe it into egg whites. Garnish with chili powder and chopped cilantro.

Serving and Storage

Refrigerate deviled eggs until ready to serve. Serve as a starter, side dish or even as a snack. Store leftovers in the refrigerate for couple of days.

Variations

• Adjust seasoning to taste and play around with spices of your choice for a different flavor. Replace curry powder with garam masala and black pepper. Or use black pepper and chaat masala combination.
• Another variation is hot sauce or Sriracha and/or black pepper and herbs of your choice.
• I used a star tip/nozzle to pipe the yolk mixture.