These Curry Deviled Eggs are a twist on the traditional classic, throwing a little Korean flair in for good measure. They are full of so much flavor and were gone FAST!
As I mentioned on this delicious curry recipe, the blog I got last month was Koreafornian Cooking, and while initially a bit intimidated by the thought of International cooking, I quickly got over that.
I tried several recipes on her blog and all of them were delicious!
I am a bit of a deviled eggs freak, and I have so many deviled eggs recipes its ridiculous, but one thing I had never tried, was Curry.
Curry deviled eggs. Simply amazing.
I was also really pleased that my kids that enjoy deviled eggs, also enjoyed the deviled eggs with Curry. Always a good thing.
So Tammy, once again you have an awesome blog, I love your recipes and I still have more to go.
I plan to try one of the more “challenging” recipes as well, once I figure out where around here I can purchase some of the ingredients. haha
I call this absolutely Korean American food… it’s simply when International cuisine meets my kitchen – which is pretty much what usually happens when I try an International dish.
These Curry Deviled Eggs were perfect for me to experiment with.
Also, dear blog readers, you should go and see her original post.
She has a video where she makes these awesome curry deviled eggs. And you can even get a glimpse of behind the scenes!
Are you ready to whip up your own batch of Curry Deviled Eggs?
Heading to a potluck? BBQ? Want something a little different? These are absolutely perfect! I promise your guests will be so surprised by the flavor! Delicious!
Curry Deviled Eggs
- 12 eggs Boiled, Peeled and Sliced in Half Lengthwise
- ½ cup mayonnaise
- 2 tablespoons green onions minced, the white and light green part only – save the rest for another dish!
- 2 teaspoons curry powder
- ½ teaspoons black pepper
- ¼ teaspoons Salt
- If you haven’t peeled your hard boiled eggs yet, do that and slice them in half lengthwise.
- In a medium size bowl, combine the mayonnaise and the hard cooked yolks of the eggs.
- Stir in the green onions, curry powder, salt and pepper and blend well. I usually use a mixer for this, simply because it makes the mixture smooth and easy to use at the end.
- Now, using a spoon, a pastry bag, or even a baggy with a tiny hole cut into one corner to pipe the yolk mixture into your egg white halves. I didn’t make mine all pretty here, but you totally can. Decorative piping tips are perfect for this!
- Sprinkle some paprika over the top to add some color, or try something different like sesame seeds. So yummy!