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.
Save this recipe 💌
Enter your email below, and I'll send this recipe straight to your inbox. You'll also be joining 1,000's of bakers, just like you, to receive my delicious recipes each week!
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!
Jump to:
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
Save this recipe 💌
Enter your email below, and I'll send this recipe straight to your inbox. You'll also be joining 1,000's of bakers, just like you, to receive my delicious recipes each week!
Sandra says
I've made this so many times now!