"This is a deviled egg recipe that was inspired by an Amish egg salad recipe." — Kimberly
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stone-ground mustard, or to taste
sweet pickle relish
ground black pepper
paprika for garnish
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.
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.
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!
Way to much ground mustard. Good thing I didn't take them to the Superbowl party.
I didn't care for these. They tasted a bit too sweet for me. I guess I'm too southern to enjoy curry properly.
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.
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!
it's nice. i used marjoram instead of parsley, and smoked paprika on top. love amish recipes!
* Percent Daily Values are based on a 2,000 calorie diet.
Kimberly's Curried Deviled Eggs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 56
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