Kimberly's Curried Deviled Eggs Recipe -
Kimberly's Curried Deviled Eggs Recipe
  • READY IN 1 hr

Kimberly's Curried Deviled Eggs

Recipe by  

"This is a deviled egg recipe that was inspired by an Amish egg salad recipe."

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Ingredients Edit and Save

Original recipe makes 12 stuffed egg halves Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 hr


  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  2. Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2010

This is an awesome recipe. In my family we do not care for pickle relish. So...I tried chopped up black olives. AMAZING. Curry and black olives go great together. Thanks for the recipe.

Most Helpful Critical Review
Apr 21, 2010

The sweet pickle relish seemed at odds with the curry. Maybe using chopped black olives instead of the pickle relish (as a previous reviewer suggested) would be better.

Feb 08, 2011

I made this recipe as close to the submitter's original intent as possible. I had no stone-ground mustard (NOT to be confused with ground mustard, which is in dry powdered form), instead opted for a spicy brown mustard and added as the recipe suggests -- to taste. Once the filling was mixed, I found it a little dry, but an extra dollop of mayo solved that. Admittedly, I'm not a tremendous fan of deviled eggs 'as-is'.... so I smashed some up and made a pretty tasty egg salad sandwich :) Thanks Kimberly!

Aug 27, 2011

Wow, I didn't know I cold make deviled eggs better than my grandma's recipe! Granted, I may be a little biased because I love curry but these are delicious!

Feb 07, 2011

Way to much ground mustard. Good thing I didn't take them to the Superbowl party.

Oct 18, 2010

I didn't care for these. They tasted a bit too sweet for me. I guess I'm too southern to enjoy curry properly.

Apr 14, 2010

This was a nice twist with the curry & mustard. It kicked it up, but the flavors balanced well. The ingredients gave this a more grown-up color compared to the traditional bright yellow, matching the grown-up taste. Chopping a few up and pairing them with toasted bread, worked too.

Dec 10, 2011

it's nice. i used marjoram instead of parsley, and smoked paprika on top. love amish recipes!


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  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 6.2 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 130 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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