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Curry Deviled Eggs

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!
Course Appetizers, Snacks and Small Bite Recipes
Cuisine Korean American
Keyword easy appetizers, easy egg recipes
Prep Time 15 minutes
Total Time 15 minutes
Servings 24 deviled eggs halves
Calories 64kcal

Ingredients

  • 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
  • salt and pepper to taste

Instructions

  • 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!

Nutrition

Calories: 64kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 84mg | Sodium: 85mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 129IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.5mg