Curry Stuffed Eggs (Curried Deviled Eggs)
"These stuffed eggs are so good that I can only make them under supervision, or else I eat them all before it's time to serve them! A very quick and easy appetiser, which always goes down well at a buffet."
photo by Sandi From CA
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 6 eggs
- 4 tablespoons mayonnaise
- 1 -2 teaspoon curry paste (I use a Madras paste, but choose whichever sort you like. You may wish to reduce or increase the qua)
- 1 teaspoon lemon juice
directions
- Hard-boil and peel the eggs, then slice in half length-ways.
- Remove the yolks with a teaspoon, place them in a bowl with the mayonnaise, curry paste and lemon juice, then mash to a smooth consistency.
- Spoon neat blobs of the mixture into the hollows in the egg-halves, then arrange on a serving plate.
- Try not to eat them all before the guests arrive! :-).
Questions & Replies
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Reviews
-
I have a recipe very similar to this, except it uses 1/2 tsp. curry powder, 1/4 tsp. ground mustard, and a little coarsely ground black pepper and salt. Topped with chopped chives, they look and taste delicious! We ate them way too fast! Could make this every day, they're so good. -
These were very good! I doubled the recipe and used 4tbl mayo, 3tbl sour cream, 1tbl prepared mustard, 2 small green onions chopped. To another reviewers suggestion and added 1tsp thai kitchen red curry paste. Topped the eggs with a sprinkle of paprika. They were gone in a flash!! Thanks for posting this recipe...I will be making these again! -
Yummy yummy we love curry but next time I will use sour cream instead of mayonnaise because they were a bit to salty and I do not know why? -
Really tasty eggs. My husband loves deviled eggs, and I wanted to make him something different. I used Thai Kitchen Red Curry Paste (1 teaspoon) and it gave it a little tiny tingle of spice. Great for a change of pace from the normal deviled eggs. -
Fantastic! I was hesitant about deviating from my normal mustard-laced eggs, but this was just delicious and a recipe I'll alternate with my other one for variety. I used about 1.5 teaspoons of Patak's Mild Curry Paste, added some chopped cilantro and they turned out perfect. Thank you, Syrinx!
Tweaks
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Yummy yummy we love curry but next time I will use sour cream instead of mayonnaise because they were a bit to salty and I do not know why?
