Deviled Eggs with Curry & Crispy Shallots

Deviled Eggs with Curry & Crispy Shallots
DifficultyBeginner

Classic deviled eggs get an aromatic upgrade with mild curry powder and a crispy shallot topping that adds depth and crunch.

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Yields6 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
For the Eggs
 6 large eggs
 3 tbsp mayonnaise
 2 tsp Dijon mustard
 1 ½ tsp mild curry powder
 1 tsp apple cider vinegar or lemon juice
 Salt and black pepper, to taste
 Optional: pinch of turmeric or cayenne for color/heat
For the Crispy Shallots
 1 large shallot, very thinly sliced into rings
 ¼ cup neutral oil (like canola or grapeseed)
 Pinch of salt
For Garnish (Optional)
 Chives or parsley, finely chopped
 Paprika or more curry powder for dusting
 Microgreens or edible flowers for presentation (optional)
Boil the Eggs
1

  1. Place eggs in a pot and cover with cold water by 1 inch.

  2. Bring to a boil, then cover and turn off heat. Let sit for 10–11 minutes.

  3. Transfer eggs to an ice bath to cool completely.

  4. Peel carefully and slice in half lengthwise.

  5. Gently remove yolks and place in a mixing bowl.

Make the Filling
2

  1. Mash yolks with a fork until finely crumbled.

  2. Add:

    • Mayo

    • Mustard

    • Curry powder

    • Vinegar or lemon juice

    • Salt & pepper

  3. Mix until smooth and creamy. Adjust consistency with a touch more mayo if needed.

  4. Taste and adjust seasoning — balance is key!

Crisp the Shallots
3

  1. Heat oil in a small skillet over medium heat.

  2. Add shallots in an even layer. Cook slowly, stirring often, until golden brown (5–7 minutes).

  3. Transfer to a paper towel-lined plate. Sprinkle lightly with salt.

  4. Let cool — they’ll crisp as they cool!

Fill the Egg Whites
4

  1. Spoon or pipe the yolk mixture into the egg white halves.

  2. Use a piping bag with a star tip for fancy flair, or a zip-top bag with the corner snipped.

Garnish & Serve
5

  • Top each egg with a few crispy shallots.

  • Sprinkle with chopped herbs and a touch of curry powder or paprika for color.

  • Serve chilled or at room temperature.

Variations
6

  • Add a spoonful of Greek yogurt for tangy filling.

  • Use madras curry powder for deeper spice or garam masala for complexity.

  • Stir in a little mango chutney, pickle relish, or chili crisp for fun fusion.

  • Top with toasted coconut flakes or black sesame seeds for crunch.

Pairing Suggestions
7

  • Wine: Sparkling wine, Gewürztraminer, or off-dry Riesling

  • Cocktail: Gin & tonic with cucumber, turmeric margarita, or Pimm’s cup

  • Non-alcoholic: Ginger iced tea, mango soda, or sparkling lemonade

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Ingredients

For the Eggs
 6 large eggs
 3 tbsp mayonnaise
 2 tsp Dijon mustard
 1 ½ tsp mild curry powder
 1 tsp apple cider vinegar or lemon juice
 Salt and black pepper, to taste
 Optional: pinch of turmeric or cayenne for color/heat
For the Crispy Shallots
 1 large shallot, very thinly sliced into rings
 ¼ cup neutral oil (like canola or grapeseed)
 Pinch of salt
For Garnish (Optional)
 Chives or parsley, finely chopped
 Paprika or more curry powder for dusting
 Microgreens or edible flowers for presentation (optional)
Deviled Eggs with Curry & Crispy Shallots
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