Mayo-free Curried Deviled Eggs with Greek yogurt and curry powder is a delicious, unqiue take on classic deviled eggs. Make them for your gatherings as a healthy appetizer!

Sometimes when you have a new recipe idea, it just does not pan out when put into practice. The stars donโ€™t align and what you thought would be an excellent recipe turns out to be just the opposite…

I am pleased to say that was not the case for these curried deviled eggs. 

I was amazed at their creamy and sweet flavor with just the right amount of kick. Garrett and I went bonkers over these deviled eggs as though they were dessert, even though neither one of us were huge fans of deviled eggs prior to making these. 

So if you are looking for  brunch ideas and canโ€™t stand mayonnaise like me, this recipe is your new best bud.

How to Make Curried Deviled Eggs

Making deviled eggs is easy! Simply boil the amount of eggs you’re looking to devil (this recipe calls for 6). While the eggs are boiling, add a generous amount of ice to a large bowl and fill with cool water, creating an ice bath.

Once the eggs have finished boiling, immediately transfer them to the ice bath and allow them to cool completely – this will take about 20 to 30 minutes, but it is well worth the time. Chiling boiled eggs in an ice bath makes them so much easier to peel!

Once cool, peel the eggs and cut each of them in half. Scoop out the yolks into a bowl and add the remaining ingredients in with the yolks. Stir well until creamy and taste for flavor. Feel free to add more curry powder, sea salt, and/or mustard and lemon juice to taste.

Scoop the yolk mixture back into the egg whites and serve with a sprinkle of paprika.

Looking for another fresh and funky deviled egg recipe? Check out my Avocado Pesto Deviled Eggs.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Curried Deviled Eggs recipe

Curried Deviled Eggs

5 from 1 vote
Mayo-free deviled eggs with curry powder make an amazing appetizer for all your gatherings.
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 12 servings

Ingredients

  • 6 eggs
  • 3 tablespoons plain Greek yogurt or mayo
  • 2 tsp yellow curry powder
  • Salt to taste
  • 1/8 teaspoon red pepper flakes optional
  • Parprika and turmeric for garnish

Instructions

  • In a large pot, place the eggs and fill with water so that eggs are well covered. Cover the pot, heat on high and bring to a boil. Boil eggs for 12 to 15 minutes.
  • Once eggs are finished, transfer them immediately to an ice water bath. This makes it easier to peel the eggs when they are cool. Leave them in the ice bath until completely chilled, about 20 to 30 minutes.
  • When eggs have cooled, peel them and cut them in half lengthwise. Scoop the egg yolks into a small mixing bowl and leave the egg whites on a serving plate.
  • Add Greek yogurt, curry powder, salt and red pepper flakes and stir until the yolks are creamy. Scoop heaping spoonfuls of the yolk mixture back into the egg whites. Garnish with paprika, turmeric and more red pepper flakes.

Nutrition

Serving: 1of 12 ยท Calories: 38kcal ยท Protein: 3g ยท Fat: 3g
Author: Julia
Course: Lifestyle
Cuisine: American
Keyword: curry powder, deviled eggs, mayo free
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More About Julia

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Questions and Reviews

  1. I cannot WAIT to try these! I love deviled eggs, AND curry! YUM!!! I think I’ll sub in the leftover creme fraiche I’ve been trying to find a use for!