Curried Deviled Eggs with Mango Chutney

Deviled eggs get a bright fusion twist when mild curry powder and mango chutney meet the classic creamy yolk filling. Greek yogurt lightens the mix while lime, cilantro, and toasted coconut finish each bite with sweet heat and crunch.

Serves 6 · 20 min prep · 12 min cook

Estimate for one serving

• 135 cal
• 7g protein
• 4g carbs
• 10g fat
• 3g fiber

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Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tbsp plain Greek yogurt
• 1 1/2 tsp mild curry powder
• 2 tbsp mango chutney
• 1 tsp lime juice
• 1/4 tsp kosher salt
• 1 tbsp fresh cilantro
• 1 tbsp toasted coconut flakes
• 1/8 tsp cayenne pepper

Instructions

1. 1Hard-cook the eggs by covering with cold water, boiling, covering, and resting 12 minutes off heat. Cool completely in an ice bath for 10 minutes, peel, and blot dry.
2. 2Halve the eggs lengthwise. Remove yolks to a bowl and line up the whites on a serving dish.
3. 3Mash yolks finely. Whisk in mayonnaise, Greek yogurt, curry powder, one tablespoon of the mango chutney, lime juice, and salt until the filling is smooth, golden, and fragrant.
4. 4Taste and add a pinch more curry or salt if the spice needs to bloom. The mixture should be creamy with warm curry notes and a hint of sweet-tart chutney.
5. 5Spoon or pipe the curried filling into each egg white, creating a neat mound.
6. 6Place a tiny dollop of the remaining mango chutney on top of every half so the sweet-spicy fruit is the first thing you taste.
7. 7Finely chop the cilantro and scatter it over the eggs. Sprinkle toasted coconut flakes and a whisper of cayenne for texture and gentle heat.
8. 8Chill at least 15 minutes so the curry flavor settles into the creamy yolk. Serve cold as a bright, unexpected party bite.