curried devilled eggs

A spicy yoghurt-based curry is used for a unique spin on devilled eggs.
Course Appetizer
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10
Author Katie Trant


  • 1/4 cup canola oil
  • 1/2 tsp cumin seeds
  • 1 cup finely chopped red onion
  • 1 Tbsp finely chopped garlic 3 medium cloves
  • 1/2 cup finely chopped tomato
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp ground fenugreek seeds optional
  • dash of black pepper
  • 1/4 cup plain yoghurt at least 2%
  • 5 hardboiled eggs
  • cilantro finely diced green onion, or finely diced jalapeño for garnish


  1. 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 turn dark brown (but not black!).
  2. Add the onion and sauté for 4-5 minutes, until it is lightly golden brown.
  3. Add the garlic and sauté for another 2-3 minutes.
  4. Add the tomatoes, salt, cayenne, cumin, fenugreek seeds, and black pepper. Sauté for 4-5 minutes, until the oil glistens on top.
  5. Stir the yoghurt into the masala, and cook for 2-3 minutes, stirring continuously. Remove from the heat.
  6. Peel the eggs and slice them in half.
  7. Remove the yolks and place them in a medium bowl, then use a fork to finely mash the yolks until they are smooth.
  8. Add the warm masala to the yolks and mix well.
  9. Spoon the filling into the egg white halves, and place on a serving plate.
  10. Garnish with cilantro, green onion, or jalapeño. Serve immediately, or cover the eggs and refrigerate until you are ready to serve.

Recipe 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.
-These eggs take a bit of effort, but are well worth it. It may seem like there is a lot of oil in the masala, and there is, but these devilled eggs use yoghurt in place of the traditional mayo, so it balances out. I've tried reducing the oil and they don't turn out nearly as well, so I strongly advise against it.