Curry or Spiced Egg Salad is one of my favorite tea sandwiches. Light, perfect for picnics, and the curry powder and mango chutney make it refreshingly different. It seemed like a natural step to adapt the recipe into deviled eggs. Bonus side is if you have leftover deviled eggs you can chop them up and in a round about way you again have spiced egg salad for sandwiches. Win-win in my book.
I didn’t add anything crunchy to the filling on these deviled eggs, but if you feel a texture contrast is a must – diced red onion, radish, and or green onions would be nice. I like to serve them straight-up and creamy with a green onion garnish. They aren’t your standard deviled egg, which for me growing up was: mayo, mustard, diced pickle, salt, & pepper. They are a tasty retreat from the classic version, which pairs perfectly with the sweetness of ham. Enjoy!
CURRIED DEVILED EGGS
makes 12 deviled eggs
- 6 hard-boiled eggs*
- 3 Tablespoons mayonnaise
- 1/2 teaspoon lemon zest
- 1 Tablespoon Major Grey’s Mango Chutney
- 1/2 teaspoon curry powder
- salt & pepper to taste
- paprika, for garnish if you desire
- green onions, sliced – for garnish
0r radishes, or red onion…
Prepare hard-boiled eggs*; peel and slice; remove yolks for filling:
Filling: In a medium bowl mash 6 egg yolks; add mayo, lemon juice, mango chutney, and curry and cream together; salt & pepper to taste. Fill egg halves with mixture; sprinkle with paprika (if that’s your fancy), and top with sliced scallions.
Keep refrigerated and enjoy!
TIP: If you think that is A LOT of curry powder for such a small batch of filling… start by using half that amount in the mixture and taste, then add remaining… I love curry powder – this is your warning 😉
* Hard-boiled eggs: Place six eggs, preferable “old” at least 7 to 10 days in a large saucepan and cover by 1 inch with cold water. (At this point some people like to add salt, baking soda, or vinegar to help with peeling. I’ve tried the vinegar method next to regular water and there was no difference, for me.) Bring to boil; remove from heat; cover pan with lid; and let sit for 10-12 minutes. (Some people like to ice-bath their eggs before peeling. I have always had the best luck peeling them while hot under cool running water. I pour off the hot water and cover them with room-temp water while I work) Peel eggs and slice in half.
Here’s to colorful Easter Eggs, Boiled Eggs & Ham, and to curry <3,