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Curried Stuffed Eggs

March 30, 2010 | By andrea | Filed in: Appetizer, Eggs, Recipes, Snack.

I love deviled eggs and I love curry, so it pretty much was a given that I would love the two combined. This recipe is a fun twist on a classic!

Major Grey’s chutney is a type of chutney, not a brand. If you don’t have it (or can’t find it), the eggs will still be good. The chutney just provides another layer of flavor to the egg filling.

A decorating bag makes the stuffed eggs look fancy and labor-intensive when it’s actually super quick and easy to do.  Just spoon the filling into a decorating bag with a tip (I used tip #21), squeeze filling into each egg white in a swirly pattern, and Bob’s your uncle…pretty, swirly-filled eggs. If you don’t have a decorating bag then just spoon the filling into each egg white.

Curried Stuffed Eggs
-recipe from Gourmet Magazine 

Yield: Makes 12 stuffed eggs

6 hard-cooked large eggs
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons plain yogurt
1 1/4 teaspoons curry powder
1/4 teaspoon ground cumin
1 teaspoon bottled Major Grey’s chutney, large pieces minced
1 scallion, chopped fine
1/2 teaspoon fresh lime juice
Tabasco to taste

Garnish: thinly sliced scallion green

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 ribbon or other 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.

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2 comments on “Curried Stuffed Eggs”

  1. Cheryl says:
    April 1, 2010 at 6:19 pm

    You know how I feel about hard-boiled eggs and deviled eggs…..ugh…..but your recipe for Curried/Stuffed Eggs really sound good…..I love anything with a Curry flavor. Hope you plan to make them for Easter so I can try them!!
    ABOUT EGGS: The April issue of Sunset shows some beautifully colored eggs….”jewel” colors….
    They suggested using brown eggs to get the deeper “jewel” color effect.

  2. Alison says:
    April 9, 2010 at 5:41 pm

    Curried eggs! These look delicious!