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Curry Deviled Eggs


Yields 8

  • by from Fine Cooking
    Issue 117

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.

  • 4 large eggs
  • 1/4 tsp. Madras-style curry
  • 2 Tbs. mayonnaise
  • 1/2 tsp. honey
  • Hot sauce
  • Kosher salt
  • 2 Tbs. peeled, finely diced sweet-tart apple (such as Gala)
  • Paprika, for garnish (optional)

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack the shell by rolling it on a flat surface. Under a stream of cold running water, peel the shell.

Let the eggs come to room temperature. Meanwhile, in a dry 8-inch skillet, toast the curry powder over medium heat, stirring, until fragrant, about 1 minute; cool.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the curry powder, mayonnaise, honey, hot sauce to taste and 1/2 tsp. salt; continue to mash until smooth. Stir in the apple. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika if you wish.

Make Ahead Tips

You can prepare and refrigerate the deviled eggs up to a couple of hours ahead.

nutrition information (per serving):
Calories (kcal): 70, Fat (kcal): 5, Fat Calories (g): 50, Saturated Fat (g): 1, Protein (g): 3, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 1, Polyunsaturated Fat (mg): 2, Sodium (g): 120, Cholesterol (g): 95, Fiber (g): 0,

Photo: Scott Phillips

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 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.

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