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Curry Infused Deviled Eggs

Here’s a super unique deviled egg idea for you! Curry Infused Deviled Eggs are great for ANY party. Bring on the Spring and Summer festivities! Simple ingredients, low carb, no sugar, vibrant yellow eggs with a gorgeous infused curry flavor.

Course Appetizer, brunch, Entertaining, Holiday, Snack
Cuisine American, Comfort Food
Keyword Appetizer, Brunch, Comfort Food, Dairy free, Gluten Free, Holiday Appetizer, Party Food
Author Dawn Loves Food

Ingredients

  • 12 Eggs
  • 2 t Apple Cider Vinegar
  • 1 T Curry Powder
  • 1 T Tumeric
  • 3/4 c Homemade Mayo or Primal Kitchen
  • 2 T Brown Mustard
  • 1 t Redmond Real Salt

Instructions

  1. Hard boil eggs, ice bath to cool down. When ready to touch peel, half each egg and save the yolk in a small bowl.

  2. In a large glass jar with a lid, pour the vinegar, curry powder and tumeric. Add water, egg whites, gently rotate the jar with the eggs, top off with more water if needed to submerge all and refrigerate overnight. 12-24 hours.

  3. Remove whites from the jar, pat dry with a paper towel. Set the whites on your serving dish. Prepare the deviled egg filling in a medium bowl. Break down the yolks with a fork. Add mayo, mustard and salt, mix well.

  4. In a gallon baggie add the deviled mixture, cut off the bottom corner of one side and use as a piping bag to doll up the presentation:) Fill up each egg 'cup' to the white, then go back around again so there's enough. Garnish with a touch of curry powder- Enjoy!