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Curried Deviled Eggs

  • Author: Kevin Smiley


  • 4 eggs

  • 3 tablespoons mayonnaise I used Hellmann’s low-fat mayo for the calculations

  • 1 tablespoon Dijon mustard

  • 1/8 teaspoon curry powder

  • Salt (to taste)

  • Black pepper (to taste)

  • Parsley (optional for garnish)


  • Bring water in a medium pot to a boil. Once the water is boiling, carefully add the eggs to the water and let boil for 8-10 minutes, until boiled hard.

  • Then transfer the eggs to a bowl with ice water. Let them rest for a few minutes.

  • Start peeling the eggs and make sure all the shells are removed.

  • Cut the eggs in half lengthwise and transfer all the egg yolk to a separate bowl.

  • To the bowl with egg yolk, add all your ingredients and mix until smooth.

  • Put the filling in a piping bag (or use a zip lock bag and cut off a tip, if you don’t have one) and start filing the egg halves again.

  • Garnish with parsley and serve. Enjoy!