Well-crafted devilled eggs never disappoint as an appetizer. Along with Dijon and vinegar, curry powder is incorporated into the filling of these devilish eggs for some unexpected flavour. Using lactose-free yogurt for a creamy filling is a digestive-friendly alternative to mayonnaise.
The ultimate hack
For perfect hard-boiled eggs every time, the trick is to steam the orbs. The yolks will remain creamy and brightly coloured, while the shells will effortlessly slide off the just-set whites. No more clingy shells—which is not what you want for picture-perfect devilled eggs.
This recipe was originally published in the November 2025 issue of alive magazine.
Curried Devilled Eggs
Ingredients
- 6 large organic eggs
- 2 Tbsp (30 mL) lactose-free yogurt
- 1 Tbsp (15 mL) creamy Dijon mustard
- 2 tsp (10 mL) cider vinegar
- 2 tsp (10 mL) yellow curry powder
- 1/8 tsp (0.5 mL) cayenne powder
- 1/4 tsp (1 mL) salt
- 3 Tbsp (45 mL) grapeseed or avocado oil
- 1 tsp (5 mL) sesame seeds
- 2 Tbsp (30 mL) chopped cilantro
Directions
01
In medium saucepan, bring 2 inches (5 cm) water to a boil. Fill large bowl with ice and water for ice bath. Add a steamer basket to pan and place eggs in basket in single layer. Steam for 15 minutes and then immediately transfer eggs to ice bath. Let rest in ice bath for 30 minutes.
02
Gently break shells in a few places; then start peeling from bottom end where there is an air pocket.
03
With sharp knife, slice shelled eggs in half lengthwise, wiping blade between eggs. In bowl, place egg yolks, yogurt, mustard, vinegar, curry powder, cayenne powder, and salt and mash together. In slow drizzle, add oil, stirring constantly until smooth.
04
Using small spoon, fill egg white cavities with yolk mixture. Arrange on serving platter and scatter sesame seeds and cilantro overtop.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
