When I think of summer entertaining, these Curried Devilled Eggs always come to mind! They're creamy, tangy, and seriously retro, with that 70's trademark sprinkle of paprika. The kind of bite-sized party food that disappears faster than you can refill the platter, and every good BBQ or Christmas spread needs them.
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These curried eggs have always been a Christmas staple at my house. They're the kind of easy appetiser that works for everything: parties, picnics, BBQs, or even as a side dish to a crisp summer salad. The rich yolk filling has a hint of curry that gives them that 70's vibe. And the best part? They're simple to make and can be prepped ahead!
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Why You'll Love This Recipe
- A total crowd-pleaser for parties, BBQs, and canapés
- Creamy filling with a hint of mild curry
- Easy to make, serve, and store ahead of time
- They're best devilled eggs to bring when you're asked to bring a plate
Recipe Ingredients
- Eggs: perfectly boiled for stunning devilled eggs.
- Mayonnaise: for a perfectly smooth and creamy filling.
- Dijon mustard: adds a subtle tang.
- Mild curry powder: for a 70's twist
- Fresh chives: for flavour and bite
- Paprika - Optional, but adds that classic party-platter finish.
See recipe card for full list of ingredients and quantities.
How to Make Curried Devilled Eggs
- Step 1: Using a large slotted spoon, gently place 12 fridge-cold eggs in a large saucepan of boiling water and keep at a gentle boil.
- Step 2: While they gently boil, continue to stir the water occasionally, to keep the yolks centred.
- Step 3: After 10 minutes, remove the eggs with the slotted spoon and place into a bowl of cold water.
- Step 4: Once cooled, peel, cut in half, then gently remove the yolks.
- Step 5: Mash or use a stick blender to mix the yolks, mayonnaise, Dijon mustard, curry powder and salt until creamy
- Step 6: Place mixture into a piping bag with a 1A tip and pipe a generous amount of filling into each egg. Sprinkle with paprika and garnish with chopped chives.
Hint: Always start with cold eggs straight from the fridge and use a large slotted spoon to gently lower them into boiling water, to prevent cracking
the best devilled eggs I've ever had!"
James
Substitutions & Variations
- Devilled eggs without mustard: Skip the Dijon and add a little extra mayo for a mild, kid-friendly version.
- Devilled eggs with caviar: Add a tiny dollop of caviar for a luxe Christmas canapé.
- Add crunch: Stir in finely diced celery or pickles for texture.
- Herb swap: Try dill or tarragon for a different flavour.
- Make it lighter: Replace half the mayo with Greek yoghurt for a fresher taste.
Equipment
- A large saucepan
- A large slotted spoon or spider strainer
- Stick blender for mixing the filling
- A piping bag with a 1M piping tip
- A platter or devilled eggs tray for serving
Storage
- Fridge: Keep covered for up to 2 days.
- Make ahead: Boil, peel, and halve the eggs the day before; store yolks and whites separately.
- Freezer: Not suitable.
Top Tip
Once you've placed your cold eggs into the gently boiling water, stir them every now and then, to keep the yolks centred -no skinny egg white walls!
When peeling cooled eggs, peel them either in a bowl of water or under running water, to remove the egg shell as you peel.
FAQ
They're essentially the same, but these are the curried devilled eggs I grew up with -you simply add curry powder for extra warmth and flavour.
Absolutely! I always boil the eggs and prepare the yolk mixture a day ahead, then pipe the filling on Christmas morning.
Place a little lettuce or rocket under each egg half to keep them steady, or use a special egg platter to serve them on.
I always do! Just double the ingredients and make sure you have enough containers to store them in.
Having A Party?
Try these great party recipes:
Curried Devilled Eggs
Equipment
- 1 large saucepan
- 1 Piping bag
- 1 Stick Blender
Ingredients
- 12 Eggs cold from the fridge
- 200 grams Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon Mild Curry Powder
- Salt to taste
- ½ teaspoon Paprika optional, to sprinkle
- 1 teaspoon Chives or Parsely to garnish
Instructions
- Using a large slotted spoon, gently place 12 fridge-cold eggs in a large saucepan of boiling water and keep at a gentle boil.
- Cook for 10 minutes, then place into a bowl of cold water.
- Once cooled, shell the eggs carefully, then slice each one in half lengthways.
- Scoop out the yolks into a bowl and place the whites on a serving platter.
- Add mayonnaise, Dijon mustard, curry powder and salt to the yolks. Mash or use a stick blender to mix until smooth and creamy.
- Spoon the mixture into a piping bag fitted with a 1A tip and pipe a generous amount into each egg white half.
- Sprinkle with chopped chives or parsley or a dusting of paprika
Notes
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Sandra says
I've made this so many times now!