Yield: Yields 8
Curry powder, diced apple, and honey give these deviled eggs a spicy-but-sweet nuance. They’re a great starter for a summer cookout featuring Indian flavors, such as Tandoori Chicken Legs.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can prepare and refrigerate the deviled eggs up to a couple of hours ahead.
Deliciously received by the whole family
I made 3 types of deviled eggs for a dinner party. I loved the idea of curry in a deviled egg. I followed the recipe and then realized that 1/2 tsp of salt seemed like a lot.....to late. The eggs were very salty. I added a little extra honey to try and reduce the salt flavor which helped a bit. They really were very good other than that. Also made the classic and the caper, red onion and dill versions. Loved those.
The curry, bacon, and crab devil eggs recipes in June/July 2012 Fine Cooking magazine are good but nothing is better than the classic deviled egg recipe (also found in this issue). If you are making the curry deviled eggs, the recipe in the magazine called for 1/2 tsp. of salt, which was way too much.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?