Curried Deviled Easter Eggs

by Karin Calloway

Deviled eggs are a perennial favorite at family gatherings, especially at Easter when hardboiled eggs abound. But unlike Grandma’s eggs, seasoned with yellow mustard and a bit of relish, these Curried Deviled Easter Eggs are packed with complex flavors.

Mango chutney adds spice and sweetness to the mixture of mashed egg yolks and mayonnaise, and curry powder further enhances the flavor of the filling. Finely chopped green onions add freshness, and crispy crumbled bacon adds a salty crunch.

These eggs can be made the evening before your Easter brunch. Alternately, I like to prepare the filling ahead of time without adding the bacon. An hour or two before my guests arrive, I then fold in the crisp bacon and pipe the filling into the creamy colored boiled egg whites.
 

  • 2 slices bacon, cooked until crisp, drained and finely chopped
  • 1 dozen eggs
  • 1/3 cup regular or reduced-fat mayonnaise
  • 1 tablespoon finely chopped mango chutney
  • 1/2 teaspoon curry powder
  • 1 tablespoon finely chopped green onion
  • Salt and freshly ground black pepper, to taste

Place eggs in a Dutch oven and cover with water. Place pot over high heat and bring to a boil. Reduce heat to low and simmer for 10 minutes. Immediately place eggs in a bowl of ice water to chill completely. Crack shells by rolling eggs on a work surface and peel under cold running water. Dry eggs with paper towels, slice them in half and remove the yolk.

Mash the egg yolks in a bowl. Add mayonnaise, chutney, curry powder and green onion. Fold in chopped bacon and season to taste with salt and pepper. Pipe or spoon filling into the halved eggs and cover and chill until ready to serve.

Makes 12 servings.

Curried Deviled Easter Eggs

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