Curried Deviled Eggs

Directions

1. Place eggs into a large 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. Remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; run cold water over the eggs to cool. Peel once cold.
2. Slice the eggs in half lengthwise; separate the whites and the yolks. Arrange the whites on a large platter; place the egg yolks in a large bowl. Mash the yolks with a fork until smooth; stir the mayonnaise, mustard, horseradish sauce, curry powder, poppy seeds, chicken bouillon granules, coriander, dried minced onion, salt, pepper, and turmeric into the mashed yolks until smooth. Chill the mixture in the refrigerator for 30 minutes.
3. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Serve cold.

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Reviews (5)

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22

Emily Tisdale

Jul. 7, 2009

"I'm glad I scaled this back to 4 servings. The flavor was extremely murky with nothing shining through. I tried adding various ingredients to salvage, but gave up. Perhaps someone would like these,..." See more but not in this family...sorry."

16

sueb

Jan. 15, 2010

"I loved the smell of these! I omitted the bouillon, and changed the onion to onion powder. Excellent flavor! I will be making these again soon!..." See more"

14

Emily

Apr. 21, 2011

"Every year I make at least 3 different kinds of Deviled Eggs; these were the BEST! Great flavor - I didn't use the poppyseeds though - I will next time...." See more"