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Curry and Chutney Deviled Eggs


  • 12 hard-boiled eggs

  • 3 tablespoons plain Greek yogurt

  • 1 tablespoon yellow mustard

  • 1 rounded tablespoon homemade curry powder blend (a mix of cumin, coriander and turmeric) or store-bought

  • 2 tablespoons mango chutney, preferred brand Patak’s

  • 1/2 inch ginger, grated

  • 1 clove garlic, pasted

  • 1 tablespoon fresh red chili pepper, minced

  • 1 teaspoon Worcestershire

  • 1 teaspoon Red Hot sauce

  • 3 scallions, whites and light greens very finely chopped

  • Salt and pepper

  • Minced chives or finely chopped cilantro and a red finger/fresh chili to garnish


Halve eggs, place yolks in a bowl and mash them with the yogurt, mustard, curry, chutney, ginger, garlic, chili pepper, Worcestershire, hot sauce, scallions, salt and pepper. Adjust seasoning to taste. 

Fill a food storage bag with the egg mixture and trim the corner with scissors to form a disposable pastry bag. Fill egg white halves and top with chives and minced red chili.