Easy Curried Deviled Eggs

Curried deviled eggs with crème fraîche and Worcestershire. A creamy make-ahead appetizer for Easter, parties, and holidays.

Prep Time 15

Cook Time 10

Stiffen 15

Total Time 40

Course Appetizers and Snacks

Cuisine Dutch, European

Servings appetizers

Calories 45 kcal

Ingredients you need per step are listed below the step in Italic

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.

1. Mash the yolks very well. A smooth filling pipes much more neatly.

2. Cooling the eggs in cold water after cooking helps them peel more easily. Slightly older eggs are often easier to peel than very fresh ones.

3. For the neatest result, prep the eggs and filling ahead, then pipe shortly before serving.

4. Storage

These are best eaten as fresh as possible. In the fridge.

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.

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