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curried devilled eggs topped with jalapeno peppers on a white plate with a beer to the side
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Curried Deviled Eggs

This recipe for Curried Deviled Eggs is NOT your grandma's recipe. Anything but traditional, these spicy deviled eggs are made with yogurt, tomatoes, and a spicy curry blend. No mayo in sight! Perfect for snacks or appetizers, or for a potluck spread.
Course Appetizer
Cuisine American, Indian
Keyword Curry, Deviled Eggs
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Calories 92kcal

Ingredients

  • 6 large eggs hardboiled and cooled
  • 1/4 cup canola oil or other neutral cooking oil
  • 1/2 tsp cumin seeds
  • 1 medium red onion finely chopped
  • 3 cloves garlic crushed
  • 1/2 large tomato finely chopped
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper
  • 1/4 cup plain yoghurt full fat
  • 1 small jalapeno pepper finely diced

Instructions

  • Heat the oil in a medium skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, or until the seeds begin to darken.
  • Add the onion and sauté for 4-5 minutes, until it is lightly golden brown.
  • Add the garlic and sauté for another 2-3 minutes.
  • Add the tomatoes, salt, cayenne, cumin, fenugreek seeds, and black pepper. Sauté for 4-5 minutes.
  • Stir the yoghurt into the curry mixture, and cook for 2-3 minutes, stirring continuously. Remove from the heat.
  • Peel the eggs and slice them in half.
  • Remove the yolks and place them in a medium bowl, then use a fork to finely mash the yolks until they are smooth.
  • Add the warm curry mix to the yolks and mix well.
  • Spoon the filling into the egg white halves, and place on a serving plate.
  • Garnish with cilantro, green onion, or jalapeño. Serve immediately, or cover the eggs and refrigerate until you are ready to serve.

Notes

  • You may end up with more filling than will fit in the egg whites - I like to mound it up generously, but still usually end up with leftover filling - the leftovers are excellent as a spread on crackers or bread.
  • You may be tempted to reduce the amount of oil in this recipe: don’t. Trust me, I’ve tried, and the filling is just not as good without the full amount.
  • I recommend serving these curried devilled eggs as an appetizer or snack. They are freaking fantastic with a glass of bubbles or a cold beer.

Nutrition

Calories: 92kcal | Carbohydrates: 2g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 106mg | Sodium: 238mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg