This curried deviled eggs recipe made with red curry is one of my absolute favorites. Perfect for any occasion–a simple snack being one of them–these tasty deviled eggs are a great addition to your eating repertoire.
If you are looking for more deviled eggs recipes, then try my Dilly Deviled Eggs and Loaded Deviled Eggs recipes, next!
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I may be biased, but this is the best curried deviled eggs recipe.
If you have not tried adding curry paste to your deviled eggs, you are truly missing out.
These hand-held tasty bites have an irresistible creamy filling that’s deeply savory, a little salty from the fish sauce and and a little bright from the lime zest and juice. The flavors marry incredibly well, creating a delightful explosion of flavors in your mouth.
Why This Recipe Works
In case that description wasn’t convincing enough, here are a few more reasons to give this recipe a try:
- Deviled eggs are easy to prepare. It is one of those low-effort, high-reward eats.
- You don’t need a special occasion to make these curry deviled eggs. They also make for a great anytime snack.
- This easy deviled eggs recipe is here to make life easy for you. In addition to this being a simple recipe, the eggs can also be made a day or two ahead followed by simply making the creamy filling just before you are ready to serve.
Why Are They Called “Deviled” Eggs
The story goes way back to the 19th century, where the term was used to describe foods that were zesty or made with spice.
It was later that the term was used to describe these tasty eggs with a creamy filling as “deviled” eggs as they were invariably made with mustard and pepper, which for some, was considered “spicy”.
A lot has changed from the classic deviled egg, and now you will find endless iterations. If you love this red curry take, try other types like yellow and green curry paste.
Ingredients You Will Need for Curried Deviled Eggs
- Eggs – Use large eggs for this recipe.
- Mayonnaise – Kewpie mayo is the ideal mayo for this recipe.
- Creme Fraiche – Added to lend a creamy texture. Sour cream can be used, too.
- Dijon – Adds a slight sharpness that balances out the flavor.
- Red Curry Paste – The star ingredient of this recipe. I use this red curry paste and my go-to for all-things that call for red curry paste. Most asian grocery stores carry it.
- Seasonings – Onion and garlic powder, salt (if necessary as the curry paste and fish sauce lend enough salt), cumin,
- Lime – Zest and juice to add the perfect amount of zing and brightness.
- Fish sauce – Added for a little depth and umami.
How To Make Curried Deviled Eggs
Take one bite into these curried deviled eggs and experience true bliss! This classic appetizer with a twist is creamy, salty, savory and so satisfying.
Eggs
- In a medium saucepan, add 5 cups of water, apple cider vinegar, and salt. Cover and bring to a boil over high heat. Once boiling, carefully add eggs using a spider strainer, then cover with lid. Set a timer for 11 minutes. Meanwhile prepare an ice bath.
- Once cooked, transfer eggs to ice bath. Set a timer for 6 minutes. While waiting on eggs to cool, start making the curried filling.
- Carefully peel eggs under light running water.
- Slice eggs lengthwise. Remove the yolks and place them in a separate bowl.
Curried Deviled Egg Filling
- Mash yolks with a fork, then and add mayonnaise, red curry paste, creme fraiche, dijon mustard, onion powder, garlic powder, lime juice and zest, cumin, and fish sauce. Fold until combined. Stir until smooth. Adjust seasoning with kosher salt, if necessary
- Place creamy filling into a sandwich-sized ziplock bag and trim a small end off. Pipe filling into each cavity of the eggs. Garnish with Thai red chili and cilantro. Enjoy!
Tips and Tricks for Making the Best Curried Deviled Eggs
- First, add eggs to pot once water is boiling. Cooking eggs from cold water causes the membranes to stick to the shells, making it difficult to remove the shell.
- Add vinegar and salt to the water just before boiling. This not-so-secret trick aides in seemly peeling of the eggs.
- Don’t skip the ice bath. The ice bath will stop the cooking process and quickly cool the eggs.
- Crack and peel the bottom part of the egg, then work your way to the top of the egg.
- Peel eggs under cold running water. This helps separate the shell from the egg white.
- Fresher eggs are harder to peel. Go for older eggs for easier peeling.
Frequently Asked Questions
How long does it take to boil an egg?
Once all of the eggs are added to the boiling water, set a timer for 11 minutes. Also, don’t forget to transfer eggs to an egg bath to cease further cooking.
How long are deviled eggs good for?
Store leftovers in a refrigerator safe container for up to 4 days.
Can you freeze deviled eggs?
I would not suggest to freeze deviled eggs as the egg whites will become tough and rubbery. Since this recipe is so easy to make and calls for only using 6 eggs, you can make this recipe 1-2 days in advance.
How many deviled eggs per person is enough?
If making for a party or small gathering, account for 2-3 deviled eggs per person.
For More Delicious Egg Recipes
Check out these favorites:
- Korean Marinated Eggs – Mayak Eggs
- Soy Sauce Eggs
- TikTok Egg Boil
- Jammy Egg and Za’atar Toast
- Soft Scramble Brioche Sandwich
Loving This Recipe?
There’s a reason why this curried deviled eggs recipe is one of our favorites! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
Curried Deviled Eggs
Ingredients
- 6 large eggs
- 2 tablespoons apple cider vinegar
- 1½ teaspoons kosher salt
Curried Deviled Egg FiIling
- 4 teaspoons kewpie mayonnaise
- 2 teaspoons red curry paste
- 1 teaspoon dijon mustard
- 1 teaspoon creme fraiche, or sour cream
- ¼ teaspoon onion powder
- ¼ teaspoons garlic powder
- ¼ teaspoon lime zest
- ¼ teaspoon lime juice
- ⅛ teaspoon ground cumin
- ⅛ teaspoons fish sauce
- Kosher salt to taste, I use Diamond Crystal
Garnishments
- 2 Thai red chili, thinly sliced on a diagonal
- Cilantro
Instructions
Eggs
- In a medium saucepan, add 5 cups of water, apple cider vinegar, and salt. Cover and bring to a boil over high heat. Once boiling, carefully add eggs using a spider strainer, then cover with lid. Set a timer for 11 minutes. Meanwhile prepare an ice bath.
- Once cooked, transfer eggs to ice bath. Set a timer for 6 minutes. While waiting on eggs to cool, start making the curried filling.
- Carefully peel eggs under light running water.
- Slice eggs lengthwise. Remove the yolks and place them in a separate bowl.
Curried Deviled Egg Filling
- Mash yolks with a fork, then and add mayonnaise, red curry paste, creme fraiche, dijon mustard, onion powder, garlic powder, lime juice and zest, cumin, and fish sauce. Fold until combined. Stir until smooth. Adjust seasoning with kosher salt, if necessary
- Place creamy filling into a sandwich-sized ziplock bag and trim a small end off. Pipe filling into each cavity of the eggs. Garnish with Thai red chili and cilantro. Enjoy!
