Kimberly's Curried Deviled Eggs

Kimberly's Curried Deviled Eggs

Kimberly 2

"This is a deviled egg recipe that was inspired by an Amish egg salad recipe."


1 h servings 73 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the eggs into a 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 over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  2. Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.
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  1. 13 Ratings


This is an awesome recipe. In my family we do not care for pickle relish. So...I tried chopped up black olives. AMAZING. Curry and black olives go great together. Thanks for the recipe.

I made this recipe as close to the submitter's original intent as possible. I had no stone-ground mustard (NOT to be confused with ground mustard, which is in dry powdered form), instead opted ...

The sweet pickle relish seemed at odds with the curry. Maybe using chopped black olives instead of the pickle relish (as a previous reviewer suggested) would be better.