Spiced Curry Deviled Eggs with Mango Chutney

National Deviled Egg Day inspires this spiced take, where curry and turmeric perfume the creamy yolks. Mango chutney crowns each half with bright, sweet heat that nods to Indian flavors.

Serves 4 · 18 min prep · 11 min cook

Estimate for one serving

• 155 cal
• 10g protein
• 6g carbs
• 10g fat
• 3g fiber

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Ingredients

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

Instructions

1. 1Arrange the eggs in a saucepan, cover with cold water by an inch, and bring to a full boil over high heat. Cover, take off the heat, and let sit exactly 11 minutes for perfect firm yolks.
2. 2Shock the eggs in an ice bath for 8 to 10 minutes. Crack and peel carefully under running water, then dry thoroughly with paper towels.
3. 3Halve the eggs lengthwise and pop the yolks into a bowl. Set the whites on a chilled plate.
4. 4Mash the yolks until fine and powdery. Stir in the mayonnaise, Greek yogurt, curry powder, turmeric, lime juice, salt, and cayenne until the filling turns a sunny golden color and becomes silky.
5. 5Finely chop the cilantro and fold most of it into the yolk mixture, saving a pinch for garnish. The filling should taste warm, aromatic, and lightly tangy.
6. 6Spoon or pipe the curried yolk mixture into each white cavity, creating a small well in the center of each mound.
7. 7Warm the mango chutney briefly in the microwave for 10 seconds if it is very thick, then dollop half a teaspoon into the well of every egg.
8. 8Scatter the remaining cilantro over the tops. Refrigerate 15 minutes so the chutney sets slightly against the creamy filling, then serve cold.