Curried Deviled Eggs

Curried Deviled Eggs by

Martha Vining


Serves: 6


  • 6 hard boiled eggs
  • 2 tsp. curry powder
  • 2 tbsp. sour cream
  • 2 tbsp. mayonnaise
  • 1 tsp. spicy brown mustard
  • 2-3 drops hot sauce (optional)
  • salt and pepper
  • fresh chives and black olives, for garnish


  1. Peel eggs and cut in half. Remove egg yolks, place in small mixing bowl and smash with a fork or whisk. Place egg whites on plate and set aside.
  2. In a small sauté pan or skillet, heat curry powder over low heat 1-2 minutes, stirring occasionally. This will toast the spices and bring out a richer flavor. Remove from heat and allow to cool.
  3. Add sour cream, mayonnaise, mustard, hot sauce and curry powder to the smashed yolks and stir until well combined. Season with salt and pepper.
  4. Portion mixture evenly into the 12 egg whites.
  5. Garnish with chopped chives and a slice of black olive.

The egg yolk mixture can also be prepared in a food processor for a smoother mixture and piped into the egg whites.