Curried Devilled Eggs

Curried Devilled Eggs

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"Everyone loves Devilled Eggs, but the Eisses' family has added a new dimension to this favourite. A spicy new twist on a classic!"
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1 h 10 m servings 72 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 0.5g
  • < 1%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 128 mg
  • 5%

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.


  • Prep

  • Ready In

  1. Hard-boiled and hard-cooked are terms used to describe the same cooking technique for eggs. For the best texture, and to prevent the yolks from discolouring during cooking, the following cooking method is recommended. Place eggs in a saucepan; cover with water. Bring water to a boil. Cover the saucepan and remove it from the heat. Leave eggs in the water for 18 minutes (for large eggs). Drain water; pour cold water over eggs until they feel cool to the touch.
  2. Cut eggs in half lengthwise. Remove yolk and place in a bowl. Set egg white halves aside.
  3. Mash yolks with a fork; add ham, salad dressing, onion powder, curry powder and pepper. Stir together until well combined.
  4. Fill each egg white half with about 1 tbsp of the yolk mixture. Sprinkle paprika over top. Chill until serving time.



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