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Curry Deviled Eggs

Creamy deviled eggs with curry. Easy to make and delicious.
Curry Deviled Eggs

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Servings: 4 to 6
Total Time: 30 minutes
Recipe by: Frankie


6 large eggs
3 TBSP mayonnaise
1/2 tsp Dijon mustard
1 tsp yellow curry powder
salt & pepper
1 green onion thinly sliced


1. Place eggs in a large saucepan and cover with water. Bring to a boil over medium-high heat. Once the water begins boiling cover the saucepan and turn off the heat. Let sit covered for 15 minutes.

2. Transfer eggs to a bowl of ice water and allow to cool for 5 minutes.

3. Carefully peel the eggs and cut in half lengthwise. Scoop out the yolks and place them in a mixing bowl along with the mayonnaise, Dijon, and curry powder. Using a fork, mash and mix to combine then season with salt and pepper to taste.

4. Scoop the mixture back into the egg white halves. Sprinkle the green onions on top and serve.


You can cook the eggs ahead of time and store them in the fridge for a couple days then peel and assemble them just before serving if you're making them for a later time, but wait until just before serving to make them because they tend to get watery and a little smelly if you store them in the fridge already assembled.

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Curry Deviled Eggs

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