Curried Deviled Eggs

Curried Deviled Eggs

Kris10 in CA 2

"Lots of flavor. These deviled eggs will be any potluck hit."
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1 h 5 m servings 108 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place eggs into a large 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. Remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; run cold water over the eggs to cool. Peel once cold.
  2. Slice the eggs in half lengthwise; separate the whites and the yolks. Arrange the whites on a large platter; place the egg yolks in a large bowl. Mash the yolks with a fork until smooth; stir the mayonnaise, mustard, horseradish sauce, curry powder, poppy seeds, chicken bouillon granules, coriander, dried minced onion, salt, pepper, and turmeric into the mashed yolks until smooth. Chill the mixture in the refrigerator for 30 minutes.
  3. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Serve cold.



I'm glad I scaled this back to 4 servings. The flavor was extremely murky with nothing shining through. I tried adding various ingredients to salvage, but gave up. Perhaps someone would like ...

I loved the smell of these! I omitted the bouillon, and changed the onion to onion powder. Excellent flavor! I will be making these again soon!

Every year I make at least 3 different kinds of Deviled Eggs; these were the BEST! Great flavor - I didn't use the poppyseeds though - I will next time.

at a recent party this was the only totally cleaned plate

These were a hit at Christmas! I began w/ 12 eggs instead of 24 and then added a few extra yolks, made the flavors pop even more.