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Curried Eggs Recipe

Updated on June 19, 2013
BlossomSB profile image

Bronwen is interested in food, diet and creating recipes, as she has prepared family meals and organised church and home functions.

Curried Eggs, Ready to Serve
Curried Eggs, Ready to Serve | Source

Gluten Free Curried Egg Finger Food

Curried eggs are such a useful addition to a cook's repertoire. Not only are they gluten free and nutritious, but they always seem to be popular as snacks or hors d'oeuvres on special occasions at home and they're always welcome when finger food is required to be taken for a celebration or community event, as well. I often find that if I don't take one as soon as I uncover them at an event, there are shortly none left.

They are not at all difficult to make. I'm sure if you can boil an egg, you can make really good curried eggs.

There are just a few points to be noted:

  • When boiling the eggs, start from cold and when they are nearly boiling, turn the heat down. By doing this, the eggs are less likely to crack and lose some of their contents. Of course, if this happens (as you can see from the photograph below, it happened to one of my eggs), the cooked egg will no longer have the right shape for your serving plate.
  • Just in case an egg may crack when cooking, if you have enough it is worth cooking a couple extra to cover such emergencies. Again, if you look at the photo below, you will see that I added two more than I needed, which was just as well. The extras made a good lunch.
  • The longest part of preparing curried eggs is waiting for them to cool before peeling off the shells, but i find that if I'm patient for a few minutes they usually peel off much more easily.
  • If mixing the yolk and other ingredients by hand, ensure that there are no lumps if you are intending to use a forcer bag to give an attractive presentation. If there are lumps, the best way to get rid of them might be to force the mixture through a strainer.

 Place Eggs in Pot, Bring to Boil and Cook Gently. You can see here that I cracked one of them.
Place Eggs in Pot, Bring to Boil and Cook Gently. You can see here that I cracked one of them. | Source
Prep time: 20 min
Cook time: 10 min
Ready in: 30 min
Yields: Serves twelve people half a curried egg each
Place Egg Whites in Serving Dish
Place Egg Whites in Serving Dish | Source
5 stars from 1 rating of Curried Eggs
  • 6 - 8 eggs
  • 2 teaspoons Curry Powder
  • ¼ cup cream
  • ⅓ cup mayonnaise
  • 1 teaspoon chicken stock powder
  • pinch salt
Add the Other Ingredients to the Egg Yolks.
Add the Other Ingredients to the Egg Yolks. | Source
  1. Place the eggs in a pot of cold water, bring to the boil and cook gently for 7-8 minutes.
  2. Drain; shake pot to crack eggs and fill pot with cold water.
  3. When eggs are cool, removed shells and cut eggs in half lengthwise.
  4. Remove yolks and place in bowl. Place whites in dish, ready to serve.
  5. Holding back a little of the cream, add all other ingredients to yolks and beat until smooth. Depending on the size of the yolks, you may need to add a little more cream until the mixture is soft, but will hold its shape. Check seasoning to taste.
  6. Place yolk mixture with a teaspoon into whites, or press through forcer to make attractive shapes. Garnish with parsley or nasturtium leaves and flowers. Refrigerate until needed.
Complete the Shaping of the Yolks and Refrigerate
Complete the Shaping of the Yolks and Refrigerate | Source

To Transport the Curried Eggs

If you are going to transport the curried eggs to an event, it is best to strategically place a few toothpicks in some of the eggs. Then cover with cling-wrap. This can also be done if preparing the curried eggs for later in the day at home as they may dry out a little if refrigerated for a length of time without being covered.

  • If you are transporting your curried eggs to an event away from home, remember that it is best that they are kept at a cool temperature after they leave the refrigerator.
  • If you do not have a car-fridge, place ice-blocks or freezer packs in the base of an insulated bag and put the plate of eggs on top.
  • Ensure that they are kept in the bag and cool until ready to be served.
  • While curried eggs make welcome and useful finger food, it is important that they are kept cool; your contribution will not be so popular if they cause people to be ill.

I hope you have fun preparing these and that they are really popular fare at that special event.

Garnished with Parsley and Nasturtium Flowers, Ready to Transport
Garnished with Parsley and Nasturtium Flowers, Ready to Transport | Source

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    • janshares profile image

      Janis Leslie Evans 3 years ago from Washington, DC

      Oooo, yum! I love curry so will have to try these. Thanks for the idea, voted up and interesting.

    • Vacation Trip profile image

      Susan 3 years ago from India

      Wow. This looks so yummy. Will surely try this out. Thank you for sharing.

    • always exploring profile image

      Ruby Jean Fuller 3 years ago from Southern Illinois

      This is great Blossom, since i must eat gluten free, this is a nice addition to my GF recipes. Thank you...

    • Faith Reaper profile image

      Faith Reaper 3 years ago from southern USA

      Looks really good! Thanks for sharing. I love curry.

      Voted up ++

      God bless, Faith Reaper

    • Frank Atanacio profile image

      Frank Atanacio 3 years ago from Shelton

      looks good and the transport of this recipe was important.. because sometimes you'd make it for a get together.. clever voted up and awesome :)

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      janshares: I hope you enjoy them. Thank you for your comments.

      Vacation Trip: It's fun to share. I hope you enjoy them, too.

      always exploring: It's good to hear from you. You may need to watch what is in the mayonnaise as some seem to be bulked out with odd things.

      Faith Reaper: Bless you! You always have such lovely comments.

      Frank Atanacio: Yes, the transport is important and refrigeration is as important for eggs as it is for meat. Thank you, Frank, for your vote.

    • MsDora profile image

      Dora Isaac Weithers 3 years ago from The Caribbean

      Never thought of curry with eggs, but I'm sure it's good. Thanks for the idea. Gorgeous pictures!

    • Nellieanna profile image

      Nellieanna Hay 3 years ago from TEXAS

      Blossom, thank you for a lovely recipe and hub!

      I love 'deviled eggs' - as we call them in Texas and other U.S. Southern States. They're very similar to, though not the same as yours. Ours has mayo, not cream, a tad of mustard, & a little vinegar. Not everyone here is enthusiastic about curry, but I consider it essential to most egg dishes! Tupperware makes a wonderful carrier for prepared deviled eggs. It's not so elegant, but one or two of their covered, fitted carriers fit nicely into a medium sized carrier of ice, one that would accommodate 6 canned drinks and a few other items on top of plenty of ice. For trips, I always prepared a couple of these trays of eggs for munching along the way. When my beloved George was so ill and would hardly eat a thing, I made up a recipe of deviled eggs and he ate almost all of them!

    • Eiddwen profile image

      Eiddwen 3 years ago from Wales

      Oh Blosom how I love Curry eggs and will most certainly be trying this gemout. I have an old recipe for Tuna and Egg Curry.I used to make it often when my kids were small and they al lobed it and are re creating it for their kids now. However my partner will not touch it so I haven't made it for a very long time. Thanks again and here's wishing you a wonderful weekend.

      Eddy.

    • Thelma Alberts profile image

      Thelma Alberts 3 years ago from Germany

      Yummy! I have not tried to make it yet, although I have eaten this curried eggs in a party. Thanks for sharing this recipe. Voted up and pinned;-)

    • aviannovice profile image

      Deb Hirt 3 years ago from Stillwater, OK

      Sounds good to me. I will definitely give these a try.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Ms Dora: It is good. It's also supposed to be filling, nutritious and slimming! However, I haven't faded away yet!

      Nellieanne: That sounds like a great alternative recipe. My tummy is not so keen on anything too strongly devilled, so I use a mild curry. Thanks for telling me about the Tupperware carrier, that sounds useful. My late husband liked them, too, when it was difficult to tempt him with food.

      Vishakha Bajaj: Thank you. I'm glad you enjoyed it.

      Eiddwen: Thank you for your comments and good wishes, Eddy. Happy memories. They were great for picnics, too, when the kids were young.

      Thelma Alberts: Lovely! I hope you do try, as you can make them as mild or 'hot' as you wish.

      aviannovice: They are good. Hope you enjoy them.

    • Glimmer Twin Fan profile image

      Glimmer Twin Fan 3 years ago

      This sounds good and is a nice twist on deviled eggs. Will definitely be trying this as my daughter loves anything egg....

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Glimmer Twin Fan: Yes, I prefer it as my tummy doesn't like the devilled version. Hope your daughter likes it, too.

    • Kathryn Stratford profile image

      Kathryn 3 years ago from Manchester, Connecticut

      I love all kinds of deviled eggs, and I enjoy curry very much. I just had a hard boiled egg the other day, with curry powder sprinkled over it, and it was very satisfying. This looks even better, and perfect to bring to a gathering.

      I like your tips, especially the one about keeping it cool!

      Thanks for sharing this with us, and have a wonderful weekend.

      ~ Kathryn

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Kathryn Stratford: That was a quick and easy way of making a curry! Thank you for your comments - and your 'follow.'

    • phdast7 profile image

      Theresa Ast 3 years ago from Atlanta, Georgia

      Hello Blossom - My family likes Curry, in moderation, more for flavor than for heat. But we have always made fairly traditional southern style Deviled Eggs. But perhaps it is time for a change and something a little different. Think I will make these for the next family get-to-gether. :) Great recipe suggestion. Theresa

    • literal profile image

      literal 2 years ago from Aotearoa

      Thumbs up from me. Will definitely give this one a go ;-)

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      phdast7: How did I miss your lovely comment? Thank you so much. I agree that I like the flavour, but not the heat.

      literal: Thank you! I hope it works well. I find it's also great when I need to take something for a luncheon.

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