Curried Eggs

Close up of a bag with metal tip almost done piping curried yolk mixture into sliced egg half.

Hard-boiled eggs are mixed with a savory blend of their yolk, curry powder, and mayonnaise in this easy dish that can be served as an appetizer, side, or salad.

This is an Australian variation on the American deviled eggs that traditionally used a yellow-style curry powder that is heavy in turmeric and fenugreek. These flavors combine with the egg yolk to give a flavorful bite.

Curried eggs are a common item found at a BBQ or when you need to bring a plate to a picnic. They are great finger food and a relatively healthy option being high in protein.

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Platter of curried eggs ready to serve.
Curried eggs are a popular and tasty finger food for BBQs and picnics.
Close up of bag with metal tip beginning to pipe curried yolk mixture into a sliced egg half.
Each egg half is refilled with the yolk mixture, either by scooping it or by piping it for a fancier finish.
Close up of a bag with metal tip almost done piping curried yolk mixture into sliced egg half.
Yellow style curry powder heavy in turmeric and fenugreek combines with the egg yolk to give a flavorful bite.

Curried Eggs Recipe

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Close up of a bag with metal tip almost done piping curried yolk mixture into sliced egg half.
Hard-boiled eggs are filled with a savory mixture of the egg yolk, curry powder, and mayonnaise to create a wonderful finger food of curried eggs. 
Preparation 10 minutes
Ready in 10 minutes
Servings 6 Servings
CourseAppetizer
InfluenceAustralian
DifficultyBeginner
MethodNo Cook
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Ingredients

  • 6 hard-boiled eggs
  • 1 teaspoon yellow curry powder
  • 2 tablespoons mayonnaise

Equipment

  • piping bag with a nozzle optional

Directions

  • Peel the hard-boiled eggs and cut them in half, lengthwise. Remove the yolks and place them in a bowl.
  • Add to the egg yolks the curry powder and mayonnaise then combine until smooth. You may need to push lumps of the yolk into the side of the bowl to break them up.
  • Refill each egg half with the yolk mixture. This can simply be done by scooping it back in, or you can pipe it in for a fancier finish. If making a bulk version of this, aka doubling or tripling the quantity, piping is much quicker.
  • Arrange the filled curried eggs on a serving platter and keep them chilled until needed. 

Nutritional Information

Sodium: 92mgCalcium: 27mgVitamin C: 1mgVitamin A: 266IUSugar: 1gFiber: 1gPotassium: 69mgCholesterol: 188mgCalories: 110kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 3gSaturated Fat: 2gFat: 9gProtein: 6gCarbohydrates: 1gIron: 1mg

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About Tom Brewer

Tom has a long history of camping and outdoor activities which combined with his formal French chef training to create a range of hearty yet tasty outdoor meals. Whenever he has fire he can create a feast.

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