Curried Eggs

Curried Eggs

  • Serves: 12 halves
  • Prep Time: 00:15
  • Cooking Time: 00:08

Curried eggs make their way onto my salad platters for parties and Christmas. These are a huge family favourite. This recipe was adapted from my mother's good old trusty recipe I remember as a child. To make it easier to peel your hard-boiled eggs, use older eggs and peel while still slightly warm. You can change this recipe into Devilled Eggs by replacing the curry powder and lemon juice with 2 teaspoon apple cider vinegar and 1 teaspoon Dijon mustard. My Egg Mayonnaise recipe is here, or on page 207 of 'The JOYful Table' cookbook.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 6 egg(s), hard boiled
  • 3 Tbsp mayonnaise
  • 2 tsp curry powder
  • 2 tsp lemon juice
  • 1/2 tsp Worcestershire sauce
  • Good pinch pink Himalayan salt
  • sprinkling paprika, and parsley to garnish


Remove the egg shells while they are still slightly warm, then halve the eggs lengthwise.

Carefully lift out the yolks using a teaspoon. Place the yolks into a small mixing bowl and mash with a fork.

Add the remaining ingredients (except the garnish) to the bowl and mix until fluffy.

Fill egg whites with the curried yolk mixture. I find it's easier to use 2 teaspoons to fill them, one for scooping up the mixture and the other to push it off with.

Curried eggs can be made ahead and stored in an airtight container in the fridge for up to 4 days.

Just before serving, sprinkle with a little paprika and parsley.


I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.


A basic egg mayonnaise can be used as a base to make sauces and dressing. Use a mild flavoured healthy oil when making mayonnaise. My Egg Mayonnaise recipe can be found here or on page 207 of 'The JOYful Table' cookbook.

curry powder

Curry powder is a mix of spices, different brands can have different combinations. Most curry powder recipes contain coriander, turmeric, cumin, fenugreek, chili peppers, garlic, caraway and can also contain mustard seed and cinnamon. Read your labels as some cheaper brands container fillers like maize (corn), I purchase the 'Simply Organic' brand.

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.

Worcestershire sauce

My choice in Worcestershire sauce is an organic brand ‘Melrose’. This sauce adds a delicious savoury flavour to meat dishes. Regular brands contain gluten and most have MSG, colours and flavours.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.


Paprika is a spice made from grinding dried mild and sweet red chili peppers. Paprika is used to add colour and flavour to a dish. It has a sweet pungent flavour and distinct bitter aftertaste. Even just a small sprinkle of paprika can deliver antioxidants and nutrients like, Vitamin A, E and B6, also iron. I purchase an organic paprika made by 'Simply Organic' (from Paprika is a nightshade.