Delicious Deviled Egg Recipe Spices Up A Classic

When my sister-in-laws and I took a road trip to central Texas’ famous Canton Trade Days, we each went armed with a wish list of treasures. One of my first purchases was a huge score: a deviled egg tray, that retro symbol of “Mad Men”-era cocktail parties.

Deviled eggs on plate with wooden chicken.When I was a kid, my mom always made deviled eggs for bridge club and faculty parties. I was mystified: what, exactly, was the appeal? She took a perfectly good hard-boiled egg, added some gooshy stuff, and then served it cold.


Despite my refined culinary opinions, Mom’s deviled eggs were always well received by guests. She followed the classic instructions from The Good Housekeeping Cookbook, her favorite resource for recipes: boil eggs, remove yolks, mash, mix with mayonnaise—in our house, Miracle Whip equaled mayo—and season with salt and pepper to taste.

Until recently, you couldn’t have paid me to eat a deviled egg.

Updated Classic: Curried Stuffed Eggs

Cookbook with recipe for Curried Stuffed Eggs and necessary ingredients

Last spring, I had no dinner plans, little desire for a trip to the grocery, and a lot of eggs. I remembered my husband’s fondness for deviled eggs and searched through my cookbooks for a recipe variation that looked tasty. I discovered just the thing in one of my favorites–Karri Ann Allrich’s Cooking By The Seasons: Simple Vegetarian Feasts.

Allrich’s update takes the basics (boil some eggs and remove the cooked yolks) before jazzing up the mayo and mashed yolks with red onion, jalapeño, Dijon mustard, and a splash of red wine vinegar. The game changer ingredient? Curry powder.

The term “deviled” derives from British cooks in the 1800s; it meant a food had been made spicy.

I’m not a huge curry fan but this…oh, man…THIS is delicious. I’ve gone from a deviled egg hater to lover, licking the bowl to get every last bit of stuffing.

Ingredients to make deviled eggs with curry.

Since discovering Allrich’s recipe, I’ve made a few minor adjustments:

  • These days, I’ve abandoned my roots to use real organic mayonnaise.

  • Because I prefer a chunkier texture, I go heavy on the diced red onion and fresh jalapeño.

  • I only top half the stuffed eggs with cilantro (my husband doesn’t like it) and sprinkle the rest with paprika.

When spring rolls around, I plan to use beets to create pretty pink eggs with a sunshine-y yellow topping. They’d look so adorable in my fancy deviled egg plate, wouldn’t they?

There is, however, one unforeseen drawback to that much sought-after deviled egg dish:

It’s obvious when I eat one in advance.

Boiled eggs ready to be stuffed.
I have no idea how to peel a boiled egg and keep it looking pretty. Thank goodness these taste good and my serving dish is pretty.


Deviled egg plate with toy chickens in the center
What in the world is supposed to go in the center of a deviled egg plate?

Read More Here:

Deviled eggs on plate with wooden chicken.

First Monday Trade Days in Canton, TX

Cooking By The Seasons: Simple Vegetarian Feasts by Karri Ann Allrich

“The Ancient History of Deviled Eggs” by Laura Schumm

Beet-Dyed Deviled Eggs (recipe)






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Published by Leah Nyfeler

I'm a writer, editor, runner, and adventurer who is always looking for the next new story, exciting adventure, and good meal/book/movie. My focus is on helping people find their best, healthiest self through sharing what I know and how I've come to learn it. In addition to my blog "Enjoying the Journey: Observations on the Fit Life" at, my articles have appeared in a variety of print and online magazines. You can hear me as part of the 2015 Austin cast of Listen To Your Mother.

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