Kimberly's Curried Deviled Eggs
Kimberly's Curried Deviled Eggs blend tangy mustard and sweet pickle relish with warm curry for a golden, gently spiced bite. The filling is smooth and peppery with a touch of sweetness, finished with a sprinkle of paprika. Ideal for potlucks, brunch platters, or holiday appetizers when you want a familiar favorite with a flavorful twist.
- Prep15 min
- Cook15 min
- Serves12
- DifficultyEasy
- 1
Place the eggs in a single layer in a saucepan and add water to cover them by 1 inch.
- 2
Cover the saucepan and bring the water to a boil over high heat.
- 3
Remove from the heat and let the eggs sit in the hot water for 15 minutes.
- 4
Drain the water.
- 5
Cool the eggs under cold running water.
- 6
Peel the eggs once cold.
- 7
Slice the eggs in half lengthwise and scoop the yolks into a bowl.
- 8
Mash the yolks with a fork.
- 9
Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined, then spoon the mixture into the egg white halves.
- 10
Garnish with paprika.
- 11
Chill before serving.
- Calories 65.6 kcal Low Source
- Protein 3.04 g Low Source
- Carbs 0.52 g Moderate
- Total Fat 5.6 g Moderate
- Saturated Fat 1.04 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 89.26 mg High
- Sodium 115.54 mg Moderate
- Fiber 0.16 g Low Source
- Sugar 0.27 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 11.63 mg Low Source
- Iron 0.42 mg Low Source
- Potassium 4.61 mg Low Source
- Vitamin A 45.35 mcg_rae Low Source
- Vitamin C 0.11 mg Low Source
- Vitamin D 1.5 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Mustard
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