Curried Deviled Eggs

  • Total: 25 min
  • Prep: 25 min
Save Recipe


6 large eggs

2 teaspoons vegetable oil

1/2 teaspoon curry powder, plus more for dusting

1/4 cup plain Greek yogurt

3 tablespoons mango chutney, finely chopped, if chunky

2 teaspoons chopped fresh cilantro, plus leaves for topping

Kosher salt


  1. 1. Place eggs in medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat to a simmer and continue to cook 7 minutes. Drain and transfer eggs to a bowl of ice water until cool, about 5 minutes.
  2. 2. Meanwhile, heat the oil in a small skillet over medium-high heat until shimmering. Add the curry powder and cook until lightly toasted and fragrant, about 30 seconds. Transfer to a medium bowl.
  3. 3. Peel eggs, then halve lengthwise, and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks into the curry oil, along with the yogurt, blending until smooth. Stir in the chutney, chopped cilantro, and season with 1/2 teaspoon salt. Spoon the yolk mixture into the whites and top with a dusting of curry powder and cilantro leaf, if desired. Serve at room temperature or cover and refrigerate until ready to serve.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Picnic Deviled Eggs

Curried Deviled Eggs

Curry Pecan Deviled Eggs

Steakhouse Deviled Eggs

Guacamole Deviled Eggs

Avocado Deviled Eggs

Deviled Eggs with Crab

Beet Deviled Eggs