Here is my recipe for delicious curry deviled eggs, which are perfect for Easter. Deviled eggs are hard-boiled eggs where the yolks are mixed into a dressing with mayonnaise, crème fraîche, curry and cress.
The dressing is piped back into the eggs, and it tastes so good. It is a really cosy and delicious way to serve eggs. The deviled eggs are perfect for an Easter table as part of the cold lunch dishes. Deviled eggs are best known from the USA and England, but now you find them more and more often on Easter tables around Denmark too, where we call them “djævleæg”.
Curry deviled eggs
Ingredients
Instructions
Curry deviled eggs
Put the eggs in a pan and cover them with water. Bring the water to the boil, and once it boils, cook the eggs for 9 minutes so they are hard-boiled. Pour cold water over the eggs and then peel them.
Cut the eggs in half and carefully remove the yolks.
Mix a dressing of the egg yolks, mayonnaise, crème fraîche, curry powder and cress, and season with salt and pepper. Put the dressing in a piping bag and fill the eggs with it. Decorate with a little extra cress. Keep in the fridge until serving. Enjoy!
Nutritional content
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Energy
33 kcal / 33 kj
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Fat
33,3 gram
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Protein
33,3 gram
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Carbohydrates
33,3 gram
Delicious recipes from the same category
Easy deviled eggs recipe
It is actually a really easy deviled eggs recipe. You simply boil your eggs until they are completely hard-boiled. It is important not to undercook them. They should not be soft in the middle, but fully hard-boiled. Once they are cooked and cooled, you remove the yolks, which are mixed into the dressing.
The mixture is then piped back into the boiled egg whites. What used to be “just” a boiled egg is now a curry deviled egg with lots of flavour. Most people eat the egg as a small bite, but you can also eat it on a slice of rye bread or fresh bread.
Make your deviled eggs the day before
If you are in charge of the Easter lunch, or just need to bring a dish, it is nice to be able to prepare something the day before. Luckily, you can easily do that with these deviled eggs. Make your deviled eggs the day before and keep them in the fridge. They will still be good at lunchtime the next day. That is especially handy if you are making several dishes for the lunch.
I know that many people make deviled eggs with shrimp and deviled eggs with bacon, and you can easily do that. You can put some fresh shrimp on top. You can also add lumpfish roe, serrano ham or something else entirely. It is completely up to you!
You can also fry some diced bacon and sprinkle it over the eggs. It adds a lovely crispy element. If you add bacon, I recommend not keeping the curry deviled eggs in the fridge for too long, as the bacon loses its crispiness.
Stuffed eggs with curry
There are many different ways to make stuffed eggs. This version is probably the most classic, but you can also make stuffed eggs with tuna, shrimp and so on. In the recipe I use a combination of mayo and crème fraîche, but please do not leave out the mayonnaise completely. It makes the mixture extra rich and helps it keep its shape when you pipe it. It can get a little too runny if you only use crème fraîche.
Also try my fried deviled eggs or my Japanese egg salad.
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