Curried Stuffed Eggs

SERVES 8 Ingredients • 12 large eggs • 2 tablespoons (30 ml) Mayonnaise • 2 tablespoons (30 ml) finely minced Peach Chutney • 1 teaspoon (5 ml) white wine vinegar • 1 teaspoon (5 ml) curry powder • 1 teaspoon sea salt • 2 tablespoons (30 ml) minced red onion • 2 tablespoons (30 ml) minced celery • 1 tablespoon (15 ml) chopped fresh Italian parsley and/or dash of paprika, for garnish Preparation 1. Place eggs in a medium saucepan, cover with one inch of water, and bring to a boil over high heat. Remove pan from the heat, cover, and let stand for 10 minutes. Fill a large bowl with ice water. Pour off the water from the saucepan and gently shake the pan back and forth to lightly crack shells. Transfer the eggs to the ice water, allow to cool for 5 minutes, then peel. 2. Cut eggs in half lengthwise. Remove the yolks from the egg whites. Place whites on a serving platter. Combine egg yolks, Mayonnaise, vinegar, curry powder, and sea salt and stir until smooth, breaking up the yolks with a spatula or fork until smooth and well combined. 3. Stir the onion, celery, and parsley into yolk mixture. Pipe the egg yolk mixture evenly into the egg white halves. Arrange on a serving platter and top each egg with a small dollop of peach chutney. Cover and refrigerate until chilled, at least two hours and up to one day.

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Curried stuffed eggs are deviled eggs with a gentle curry warmth and a surprise dollop of peach chutney. Twelve eggs, a smooth spiced yolk filling, and crisp minced onion and celery for texture. They chill for two hours and turn up at the party already perfect.

Pro Tips

• For easy peeling: cover the eggs with an inch of water, bring to a boil, then pull the pan off the heat, cover, and let stand 10 minutes before the ice bath.
• Shake the cracked eggs back and forth in the pan before the ice water — the shells slip off in pieces after just 5 minutes of cooling.
• Mash the yolks completely smooth with the mayonnaise, vinegar, curry powder and salt before folding in the onion, celery and parsley.
• Pipe the yolk mixture into the whites for a tidy finish, then top each half with a small dollop of peach chutney — it's the sweet counterpoint to the curry.
• Refrigerate at least two hours (and up to a day) so the filling sets and the flavors meld.

Frequently Asked Questions

How far ahead can I make curried stuffed eggs?

Up to a full day ahead. The recipe explicitly chills them for at least two hours and up to one day, which makes them ideal party prep.

Why does the recipe use an ice bath?

It stops the cooking and shrinks the egg away from the shell — paired with the pan-shake crack, it's the reliable route to clean, smooth egg whites.

Can I skip the peach chutney?

The dollop is the finishing touch that balances the curry's warmth with sweetness. If you skip it, add a tiny pinch of paprika for contrast instead.

How spicy is the curry filling?

Mild and fragrant — one teaspoon of curry powder across twelve eggs is a gentle warmth that even curry-shy guests tend to love.

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