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

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


  • 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


  • 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.


  • 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.


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