Best 11 Lemon Curry Deviled Eggs Recipes

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Lemon curry deviled eggs are a unique and flavorful party appetizer that is sure to impress your guests. This recipe is a twist on the classic deviled egg, and it features a creamy filling made with lemon, curry powder, and mayonnaise. The eggs are then topped with a sprinkle of paprika for a pop of color. This dish is easy to make and can be prepared ahead of time, making it perfect for busy hosts. Whether you are looking for a fun and creative appetizer or a delicious snack, lemon curry deviled eggs are the perfect choice.

Here are our top 11 tried and tested recipes!

KIMBERLY'S CURRIED DEVILED EGGS



Kimberly's Curried Deviled Eggs image

This is a deviled egg recipe that was inspired by an Amish egg salad recipe.

Provided by Kimberly

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h

Yield 12

Number Of Ingredients 8

6 eggs
¼ cup mayonnaise
1 tablespoon stone-ground mustard, or to taste
1 teaspoon curry powder
½ teaspoon dried parsley
1 tablespoon sweet pickle relish
¼ teaspoon ground black pepper
1 pinch paprika for garnish

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  • Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 1.2 g, Cholesterol 94.2 mg, Fat 6.2 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 130.5 mg, Sugar 0.7 g

LEMON-CURRY DEVILED EGGS



Lemon-Curry Deviled Eggs image

I enjoy prettying up a potluck or brunch buffet with a platter of these zippy eggs. You might also like to consider adding them to a salad plate or a soup and salad lunch. -Judith Miller, Walnut, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 servings.

Number Of Ingredients 8

16 hard-boiled large eggs
1/3 to 1/2 cup sour cream
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
Dash Worcestershire sauce

Steps:

  • Cut eggs in half lengthwise. Remove the yolks; set whites aside. In a bowl, mash yolks. Add the remaining ingredients and mix well. Spoon into egg whites. Refrigerate until serving.

Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 139mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

CURRIED DEVILED EGGS



Curried Deviled Eggs image

Curry powder gives deviled eggs an unexpected flair. Turmeric gives curry powder its distinctive yellow color and flavor. Serve as an appetizer or part of a buffet meal.

Provided by McCormick

Categories     Appetizers,

Yield 6

Number Of Ingredients 8

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1 tsp fresh lemon juice
1 tsp McCormick® Curry Powder
1/4 tsp McCormick® Mustard, Ground
1/4 tsp salt
1/8 tsp McCormick® Black Pepper, Coarse Ground
1 tbsp chopped chives

Steps:

  • Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  • Stir in mayonnaise, lemon juice, curry powder, mustard, salt and pepper until smooth and creamy. Spoon or pipe mixture into egg white halves. Sprinkle with chives.
  • Refrigerate 1 hour or until ready to serve.

Nutrition Facts : Calories 136 Calories

LEMON-CURRY DEVILED EGGS



Lemon-Curry Deviled Eggs image

Make and share this Lemon-Curry Deviled Eggs recipe from Food.com.

Provided by yooper

Categories     Lunch/Snacks

Time 15m

Yield 16 serving(s)

Number Of Ingredients 8

16 hard-boiled eggs, peeled
1/3-1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
1 dash Worcestershire sauce
4 tablespoons fresh lemon juice, to taste

Steps:

  • Cut eggs in half lengthwise.
  • Remove the yolks; set the whites aside.
  • In a large bowl, mash yolks.
  • Add the remaining ingredients; mix well.
  • Spoon into egg whites.
  • Refrigerate until serving time.

Nutrition Facts : Calories 89.5, Fat 6.4, SaturatedFat 2.3, Cholesterol 214.1, Sodium 137.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.7, Protein 6.5

CURRIED DEVILED EGGS



Curried Deviled Eggs image

Provided by Kelsey Nixon

Categories     appetizer

Time 42m

Yield 4 servings

Number Of Ingredients 10

12 large eggs, cold
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika, plus more for garnish
Kosher salt
Finely chopped fresh chives, for garnish

Steps:

  • Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
  • Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
  • Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
  • Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
  • Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.

LEMON CAPER DEVILED EGGS



Lemon Caper Deviled Eggs image

I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!

Provided by Katie Lee Biegel

Categories     appetizer

Time 55m

Yield 24 deviled eggs

Number Of Ingredients 10

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons capers, rinsed and drained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small clove garlic, grated
Zest of 1 lemon
Paprika, for garnish
Chopped parsley, for garnish

Steps:

  • Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
  • Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
  • Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

DEVILED EGGS WITH CURRY



Deviled Eggs With Curry image

This was the hit of my last party! People couldn't get enough of these pop-in-your-mouth bits of heaven and everyone asked what was in them. Funny thing was, they were the easiest app to make.

Provided by Lisa Pizza

Categories     Lunch/Snacks

Time 36m

Yield 6 serving(s)

Number Of Ingredients 4

6 large hard-boiled eggs, shelled
1/4 cup mayonnaise
1 tablespoon minced green onion
3/4 teaspoon curry powder

Steps:

  • Cut hard-boiled eggs lengthwise in half.
  • Scoop the yolks into medium bowl and mash with fork.
  • Add mayo, green onion and curry powder and mix well.
  • Season mixture to taste with salt and pepper.
  • You can either spoon the mix into the egg halves or like I did, pipe them with a star tip for a very nice presentation.
  • Can be made 8 hours ahead, kept covered and refrigerated.

LEMON DEVILED EGGS



Lemon Deviled Eggs image

Add some citrus to the menu with our Lemon Deviled Eggs recipe. Perfect for making use of leftover Easter eggs or to mark a special occasion any time of year, Lemon Deviled Eggs are sure to be a hit. Plus, this crowd-pleasing, Healthy Living recipe is ready in just 45 minutes.

Provided by My Food and Family

Categories     Spring 2019

Time 45m

Yield 6 servings

Number Of Ingredients 6

6 eggs
1/2 tsp. baking soda
2 Tbsp. chopped fresh chives, divided
1/3 cup KRAFT Real Mayo Mayonnaise
1 tsp. GREY POUPON Dijon Mustard
2 tsp. zest and 1 tsp. juice from 1 lemon

Steps:

  • Place eggs in medium saucepan. Add enough cold water to cover eggs by at least 1 inch. Add baking soda; stir gently until dissolved. Bring water to boil.
  • Cover pan with lid. Remove from heat. Let stand 15 min.
  • Use slotted spoon to transfer eggs to bowl of ice water. Let stand 15 min. or until eggs are completely cooled, changing water when necessary to keep it cold.
  • Peel eggs, then cut lengthwise in half. Place egg yolks in medium bowl; mash with fork or potato masher. Reserve half the chives; stir remaining chives into yolks along with mayo, mustard, lemon zest and juice. Spoon into egg whites. Sprinkle with reserved chives.

Nutrition Facts : Calories 170, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 190 mg, Sodium 150 mg, Carbohydrate 0.8512 g, Fiber 0 g, Sugar 0.7171 g, Protein 6 g

DEVILED EGGS WITH CURRY



Deviled Eggs with Curry image

Categories     Egg     Appetizer     Cocktail Party     Picnic     Low Carb     Quick & Easy     Mayonnaise     Summer     Chill     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

6 large hard-boiled eggs, shelled
1/4 cup mayonnaise
1 tablespoon minced green onion
3/4 teaspoon curry powder
1 tablespoon minced fresh parsley
Niçois olives (optional)

Steps:

  • Cut hard-boiled eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks with fork. Add mayonnaise, minced green onion and curry powder; mix well. Season yolk mixture to taste with salt and pepper. Divide filling among egg halves, mounding slightly. Arrange eggs on platter. Sprinkle with minced parsley. (Can be prepared 8 hours ahead. Cover and refrigerate.) Garnish eggs with Niçois olives, if desired, and serve.

LEMON TARRAGON STUFFED EGGS



Lemon Tarragon Stuffed Eggs image

Categories     Egg     No-Cook     Quick & Easy     Mayonnaise     Chill     Tarragon     Gourmet

Yield Makes 12 Stuffed Eggs

Number Of Ingredients 8

6 hard-cooked large eggs
3 tablespoons mayonnaise
1 large shallot, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly grated lemon zest
3/4 teaspoon fresh lemon juice
2 teaspoons minced fresh tarragon leaves
Garnish: Fresh tarragon sprigs

Steps:

  • Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled. Covered.
  • Just before serving, garnish eggs.

LEMON-AND-DILL DEVILED QUAIL EGGS



Lemon-and-Dill Deviled Quail Eggs image

Deviling quail eggs is almost as easy as chicken eggs, and the result is infinitely cuter! Here, the filling is simply flavored with mayonnaise, Dijon, and a touch of fresh lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 55m

Yield Makes 15

Number Of Ingredients 6

15 quail eggs
4 teaspoons mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
Dill sprigs, for serving (optional)

Steps:

  • Cover eggs with 2 inches of water in a medium saucepan; bring to a boil. Remove from heat, cover, and let stand 2 minutes. Transfer eggs to an ice-water bath; let cool completely.
  • Peel eggs and trim pointy ends flat, so they stand upright. Trim 1/4 of each egg from other end; gently scoop yolks into a bowl.
  • Using a fork, mash yolks with mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper. Using a pastry bag fitted with a small open-star tip (such as Ateco #18), pipe yolk mixture into egg whites in a swirling motion. Serve, topped with dill sprigs.

Tips:

  • For a smoother filling, use a food processor or blender to blend the egg yolks, mayonnaise, mustard, and lemon juice until creamy.
  • If you don't have curry powder, you can use a blend of ground cumin, coriander, and turmeric.
  • For a spicier filling, add a pinch of cayenne pepper.
  • To make the eggs easier to peel, place them in a pot of boiling water for 1 minute, then immediately transfer them to an ice bath.
  • For a more elegant presentation, pipe the filling into the egg whites using a pastry bag fitted with a star tip.
  • Garnish the eggs with fresh chives, dill, or parsley.

Conclusion:

Lemon curry deviled eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. They are creamy, flavorful, and have a unique lemony curry flavor. These eggs are sure to be a hit at your next party or gathering. So next time you are looking for a new appetizer recipe, give these lemon curry deviled eggs a try.

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