Let me start with a disclaimer.
I am not complaining about the weather.
Oh Alberta weather Gods, I do not want to make you mad so no, I am not complaining. I actually DO love the hot weather, I am a beach girl, love the heat, the water and the summer, every single bit of it.
I don’t like cooking in the summer, I really, really don’t.
If I bake, it’s in the morning and then I still get a little cranky that I heated up my house. Cooking? Phht. It’s basically BBQ or stove top and even the stop top makes me a little cranky because of the heat it adds to the house.
When the time came to whip up another Patak’s recipe, I knew that I was going to use as little heat as possible to cook whatever it was that I was making.
Funny enough, curried deviled eggs have been on my to-make list a long, long time. I absolutely love egg and curry together and I also love cold curry dishes. Everyone usually associates curry with heated dishes and while most of them are, cold curry dishes such as my deviled eggs are seriously the bees knees in the summertime!
Did I also mention that they are 5 ingredients?
Now I used Hot Curry Paste because the egg and the mayo are such cooling foods, but if you don’t want the heat, use their mild paste instead. A word of warning: do NOT leave out the sugar. Trust me. The mayo and curry paste are too bitter on their own, the sugar makes them perfect!
Happy NON cooking everyone!
PIN THIS RECIPE to your APPETIZER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!Subscribe on YouTube
Fabulous Five Ingredient Curried Deviled Eggs
- Prep Time
- 10 minutes
- Cook Time
- 1 minute
- Total Time
- 6 minutes
- Karlynn Johnston
- 6 eggs hard boiled cut half and yolk placed in bowl
- 1 tablespoon Hot Or Mild Curry Paste
- 2 tablespoons mayo I use Hellman's
- 1 teaspoon sugar
- Green onions to garnish
- Place the Curry Paste in a small dish, heat in the microwave 60 seconds, in ten second intervals, to release the flavors. Stir every 10 seconds. This cooks the spices and releases the flavors. Set aside to cool.
- Mash the egg yolks with a fork until smooth.
- When the paste has cooled slightly, combine with the mayo and the sugar, then add to the egg yolks, combine completely.
- Fill each hollowed out egg with the mixture.
- Garnish with green onion and place in the fridge to cool.
- Serve when fully cooled.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Comments & Recipe Tips Share a tip or comment!
angela hammill says
love curry…love devilled eggs….perfect recipe
Ooh these sound great – a nice twist on a classic 🙂
These look AWESOME! Great recipe. Thanks for sharing 😉
Lori Short says
Yummy! I’m trying this one out.
The Kitchen Magpie says
LOL! I rarely eat much for breakfast, funny enough, unless I am up for hours. Usually an apple/ fruit and 2 boiled eggs, that’s it! I can’t really eat until like brunch/lunch time. I’m weird.
Keyko Davidson says