These curried deviled eggs always bring me straight back to my childhood. We often had them with koude schotel, a classic Dutch cold salad from the Provence of Brabant, with ham-wrapped asparagus, little onions, and pickles on the side. And yes, the real trick was scooping up as many deviled eggs as possible in one go. I got pretty good at that. 😉
Curried Deviled Eggs with Crème Fraîche
I still love deviled eggs and this recipe so much. It's the kind of appetizer that feels special without turning into a project. The filling is creamy, lightly curried, and easy to pipe once it has chilled for a few minutes.
That makes this a great choice for Easter, Christmas, parties, and as a side at the koude schotel salad.
If you want even more variety, this recipe also sits nicely next to other deviled egg versions, like Italian flavored deviled eggs, deviled eggs without mayonnaise (but with avocado) and Purple deviled eggs.
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When This Recipe Is a Great Choice
This recipe is at its best when you want a classic party bite with a small twist. Think:
- Easter brunch
- Christmas appetizers
- birthday parties
- New Year's Eve snacks
- a summer cold buffet
What you'll need
Exact amounts are in the recipe card below.
- Eggs: Use hard-boiled eggs that peel nicely. Eggs that are a bit older are often easier to peel than very fresh ones.
- Mayonnaise: This gives the filling body and that classic deviled egg texture.
- Crème fraîche: Adds extra creaminess and a fresh, slightly tangy note. You can find a recipe for easy crème fraîche, homemade here. If you want a budget version, you can replace the crème fraîche and butter with a total of 3 tablespoons mayonnaise.
- Butter: A small amount helps the filling set a little more firmly once chilled. That makes piping easier.
- Curry powder: This is the main flavor twist. It turns classic deviled eggs into curried deviled eggs.
- Worcestershire sauce: Just a few drops add depth. Start small and taste.
- Paprika powder: Adds a little warmth.
- Salt and pepper: Use to taste at the end.
- Chives: A little chopped chive on top works well here.
How to make it
You'll find the full, step-by-step recipe card below.
- Step 1: Boil the eggs, until they're hard-boiled. Give them a quick cool down with cold water.
- Step 2: Peel the hard-boiled eggs, cut them in half, and carefully remove the yolks.
- Step 3: Mash the yolks very finely with a fork. Stir in the mayonnaise, crème fraîche, and butter, then season with curry powder, Worcestershire sauce, paprika, salt, and pepper. Spoon the filling into a piping bag and chill it for 15 minutes. This helps it firm up a little, so it pipes more neatly.
- Step 4: Pipe the filling back into the egg whites and serve right away, or keep them chilled until you're ready to bring them to the table.
Top Tips
Tips for Best Results
- Mash the yolks very finely. This is the big one. Lumps can clog the nozzle and turn piping into a mess.
- Cool the eggs in cold water after boiling. That helps the shells come off more easily and keeps the whites looking nicer.
- Use eggs that are not too fresh. Slightly older eggs are often easier to peel.
- Chill the filling before piping. Because of the butter, the filling firms up a bit and holds its shape better.
- Want to prep ahead? Boil the eggs and make the filling ahead of time. Keep the filling in the piping bag in the fridge, and store the egg white halves covered on a tray. Fill them shortly before serving for the best look.
Yes. The best way is to boil the eggs and make the filling ahead, then pipe the filling into the egg whites closer to serving.
Because the butter firms up a little in the fridge, which helps the filling hold its shape.
Yes, you can. Piping just gives a neater finish.
📖 Recipe
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RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- 6 eggs, hard-boiled
- 1 tablespoon mayonnaise
- 1 tablespoon crème fraîche
- 1 teaspoon butter, room temperature
- 1 teaspoon curry powder
- few drops Worcestershire sauce, to taste
- ⅛ teaspoon paprika powder
- salt and pepper, to taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Peel the hard-boiled eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl.6 eggs
- Mash the yolks very finely with a fork until there are as few lumps as possible.
- Add the mayonnaise, crème fraîche, and butter. Mix until smooth.1 tablespoon mayonnaise, 1 tablespoon crème fraîche, 1 teaspoon butter
- Stir in the curry powder, Worcestershire sauce, and paprika. Season with salt and pepper to taste.1 teaspoon curry powder, few drops Worcestershire sauce, ⅛ teaspoon paprika powder, salt and pepper
- Spoon the filling into a piping bag. Chill the piping bag in the refrigerator for 15 minutes, so the filling firms up a little and keeps its shape better.
- Pipe the filling into the egg white halves. Serve right away, or keep chilled until serving.
Notes
- Refrigerator: Once filled, deviled eggs can dry out fairly quickly. Keep them covered in the refrigerator until serving.
- Prep-ahead method: If you want to get ahead, boil the eggs and make the filling first. Store the filling in the piping bag in the fridge and keep the egg white halves covered on a tray. Fill them closer to serving time.
Nutrition
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