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This curry deviled eggs recipe is a sponsored post withEgg Farmers of Canada. #WorldEggDay
Need a quick, tasty snack? Look no further than these curry deviled eggs. Perfectly cooked hard-boiled eggs are filled with a creamy, curry spice mixture, green onion and some fresh lime juice. Curried eggs are sure to be a favourite that you’ll want to make again and again.
If you’ve been following Girl Heart Food for a little while, you know how I love using local ingredients when possible.
You also know that I love eggs (hello scrambled egg sandwich, pizza omelette and eggs in salsa), and I especially love that I use fresh, local Newfoundland eggs.
Eggs are not only delicious, but they’re so versatile and filling!
From a simple boiled egg for breakfast, to an egg sandwich, to something like a cheesy soufflé or curry deviled eggs, they can be enjoyed in a variety of ways for just about any meal or snack. What’s not to love?
World Egg Day
It’s that time of year again when we’ll be enjoying extra eggs and highlighting their awesomeness because today, October 9th, is World Egg Day! Woot woot!
Besides how tasty eggs are, I feel good knowing that the eggs I buy from our grocery store comes from local farmers in my community. How cool is that?
There are more than 1,100 egg farmers in all ten provinces and the Northwest Territories. That’s families who work hard every single day to provide farm fresh, local and high-quality eggs to their fellow Canadians.
Aside from providing such a fabulous product, Canada’s egg farming sector loves to give back by supporting local communities. They’ve donated millions (yes, millions!) of eggs to food banks across Canada. That just makes my heart happy!
In celebrating World Egg Day, Chef Lynn Crawford and Canadian egg farmers have come together to talk about their love of eggs in this video.
I’d love to hear how you enjoy eggs in your home. Lately, for me, it’s these curried deviled eggs. So good! Don’t forget to use the hashtag #WorldEggDay. Let’s get the word out about how incredible eggs are!
Why We Love Curry Deviled Eggs
- They come together in about 30 minutes.
- They’re always a party favourite.
- Deviled eggs are such a great mid-afternoon snack (or even lunch with a side salad).
- Of course, they taste amazing!
How To Make Deviled Eggs
Full details are in the recipe card below, but here are the basics:
Cook the hard-boiled eggs by steaming
- Place some water into a saucepan and bring to a roaring boil.
- Gently add eggs to a steamer basket and carefully place on top of the saucepan of boiling water.
- Cover and reduce heat to a medium boil and cook eggs until they’ve hard-boiled.
- Once eggs are cooked, place them in a large bowl of ice water to stop the cooking process.
Prepare the filling for deviled eggs and assemble
- For each cooked egg, carefully remove the shell.
- Pat the egg dry with paper towels to remove excess moisture. Cut the egg in half vertically so you’re left with two halves. Gently scoop out the yolks and place in a small bowl. You can use the edge of a spoon to nudge them out. Repeat until all the eggs are done.
- Once the eggs have the yolks removed, place the egg whites on a sheet pan, platter or board for piping into later.
- Place the egg yolks in a small food processor and process until the egg yolks are nice and smooth. To the egg yolks, add mayonnaise, lime juice and seasonings. Process again until everything is combined. Note: If you don’t have a food processor, no worries … just use a bowl and mash/stir the ingredients together.
- Place the egg yolk mixture into a bowl and stir in bell pepper and green onion. I prefer not to use the food processor here, just so you have some texture left in the veggies.
- Transfer the deviled egg filling to a piping bag (or simply use a spoon) to fill the egg whites. All that’s left to do is garnish!
How Long To Cook Them
Generally, cook time (via steaming) can vary anywhere from 13 to 15 minutes for hard-boiled eggs.
The time can vary depending on a variety of factors, such as their size, how cold the eggs are before cooking, how you like them done and the method of cooking.
For me, hard-boiled eggs (that are going to be used in deviled eggs), 14 minutes is just right.
As a test, if you aren’t sure, when you think the eggs are done, you can pull one out, rinse, peel and cut open. If it’s not done to your liking, simply continue cooking the eggs.
Storing and Enjoying
Deviled eggs should be kept cold. Store leftovers in an airtight container in the refrigerator and enjoyed within 1 to 2 days.
Tips and Variations
- These eggs are hard-boiled via steaming. If you have a favourite way of cooking hard-boiled eggs (like boiling), go for it!
- Don’t forget to shock the eggs with cold water after they’ve cooked so you don’t overcook them. It’s a simple step that really helps!
- If you like, you can replace some of the mayonnaise with plain Greek yogurt. Things will still be creamy!
- If you like spice, feel free to add a little more ground cayenne pepper. Alternatively, if you aren’t a huge lover of spicy food, use less (or omit).
- Instead of cilantro, you can garnish with parsley. It doesn’t have quite the same taste but will still add an herbaceous flavour (and lovely pop of colour).
- Don’t have green onion? Try some chopped chives instead.
More Easy Egg Recipes
- Western Sandwich
- Scrambled Egg Wrap
- Ham and Egg Sandwich With Harissa Mayo
Hope you love these curry deviled eggs as much as we do! And, again, please let me know how you will be enjoying eggs on #WorldEggDay in the comments below. Love to hear from you!
If you make this curried eggs recipe, be sure to leave a comment below!
Curry Deviled Eggs Recipe
Dawn | Girl Heart Food
Need a quick, tasty snack? Look no further than these curry deviled eggs. Perfectly cooked hard-boiled eggs are filled with a creamy, curry spice mixture, green onion and some fresh lime juice. Curried eggs are sure to be a favourite that you'll want to make again and again.
5 from 5 votes
Print Recipe Save Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Snack
Servings 24 deviled eggs
Ingredients
- 12 large eggs
- 7 tablespoons mayonnaise
- 2 tablespoons lime juice, from about one lime
- 2 teaspoons curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground cayenne pepper, plus more to taste for optional garnish
- 2 tablespoons diced red bell pepper (super small dice)
- 2 tablespoons finely chopped green onion, plus more to taste for optional garnish
- 3 tablespoons chopped fresh cilantro leaves
- 1 Thai (Bird's Eye) chili pepper, minced (optional)
Instructions
Place about 2 or 3 inches of water in a saucepan and bring to a roaring boil for 1 minute or so.
Note: The water shouldn't touch the steamer basket or steamer pot when it's placed over top.
Gently place eggs into a steamer basket or steamer pot (use one that will properly fit over the saucepan) in a single layer and carefully place on top of the saucepan of boiling water (the boiling water shouldn't be touching the bottom of the steamer basket or steamer pot). Cover.
Reduce heat to a medium boil and cook eggs for about 13 to 15 minutes until they're hard-boiled. There are various factors determining how long you will need to cook the eggs (like their size and how cold they are when you started to cook them). For me, mine were good at the 14-minute mark. If you like, you can always remove one egg and test to see how it's done.
Just before eggs are cooked, place some cold water and a couple of cups of ice in a large bowl. Once eggs are done, place them in the cold ice water so they stop cooking.
Peel the shell from each egg (I find the eggs are easier to peel if you do so under cold running water).
Pat each egg dry of excess moisture with paper towels or a clean tea towel.
Cut each egg in half lengthwise and gently scoop out the yolks and place the yolks into a bowl, while placing the egg white halves onto a serving platter. I find it helpful to carefully wipe the knife with a clean cloth in between cuts as to keep things neat and tidy.
Place the yolks in a small food processor and process until smooth.
Note: If you don't have a food processor, you can mash the yolks to your desired consistency with a fork (but the food processor will give you a smoother consistency).
To egg yolks, add mayonnaise, lime juice, curry powder, turmeric powder, onion powder, garlic powder, salt and cayenne pepper. Process (or mash) until everything is well combined.
Once the yolks are at your desired consistency, stir in bell pepper and green onion with a spoon (don't use the processor for this; if the mixture is in a food processor, I like to transfer it to a bowl and stir with a spoon so you have some texture in the veggies).
Either spoon or pipe (using a piping bag and frosting tip) the yolk mixture into the egg whites.
Garnish with cilantro and a sprinkling of cayenne pepper, green onion and chili pepper (if desired). Serve and enjoy!
Note: Keep chilled and store leftovers in an airtight container in the refrigerator and enjoy within 1 to 2 days.
Notes
- These eggs are hard-boiled via steaming. If you have a favourite way of cooking hard-boiled eggs (like boiling), go for it!
- Don’t forget to shock the eggs with cold water after they’ve cooked so you don’t overcook them. It’s a simple step that really helps!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Keyword curried eggs, deviled eggs recipe, party food
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