deviled eggs

Curried Deviled Eggs

Devilled Eggs are a favorite served at any time of the year.  This recipe is interesting as the eggs are first “pickled” in a solution of vinegar and turmeric, giving them a soft yellow glow.  If you are pushed for time, this step can be omitted and the Devilled Eggs will still be a big hit.


Pickling Mixture

  • 2 cups water
  • 1 cup cider vinegar
  • 2 Tbsp. ground turmeric
  • 2 Tsp. Kosher salt

  • 12 hard boiled eggs, peeled


  • ¼ tsp curry powder or to taste
  • 1/8 tsp ground cumin or to taste
  • 1/8 tsp Paprika
  • ¼ cup light mayonnaise
  • salt to taste
  • chopped fresh chives for garnish

  • 1 tbsp Mango and Cardamom Chutney (mix chutney and break down mango pieces)
  • 1 tbsp Spicy Tomato Chutney


  1. Combine a pickling bath for the eggs mixing together the water, vinegar, turmeric and 2 tsp Kosher salt. Stir to combine and add the peeled eggs.  Pickle for 3-8 hours, the longer you pickle the deeper the yellow color and the firmer the eggs will be.  Stir gently but frequently to have the eggs colored evenly. 
  2. Remove from the bath, and pat dry with a paper towel.
  3. Cut the eggs in half crosswise and remove the yolks.
  4. Cut a sliver off the bottom of each egg to allow them to stand.
  5. Process yolks with the mayo. Divide the mixture into two equal parts.
  6. To one part of the mixture add the Mango Chutney and about a ¼ tsp curry powder. Taste and adjust seasoning by adding more chutney or curry powder to taste. 
  7. To the remaining half of yolk mixture, add 1 Tablespoon of the Spicy Tomato Chutney and 1/8 tsp of ground cumin and 1/8 tsp of Paprika. Taste and adjust seasoning, by adding more chutney and spices to taste.
  8. Divide the filling among the eggs, either using a piping bag, or spooning into each egg.
  9. On a serving dish alternate the eggs and garnish with chopped chives.