Apricot Curry Deviled Eggs

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by Amy Flanigan on January 26, 2012 · 11 comments

I think eggs could quite possibly be the perfect food. (Next to a banana, which comes with its own proper carrying case.) Have I said this before? Probably. But it’s true.

You can hard boil it, soft boil it, fry it, scramble it, quiche it, meringue it, custard it. You can use it as a binder, coating, thickener, emulsifier, clarifier, and leavening agent. You can even use the shells as a pest repellent or the whites as a glue!

…aaaaaand…deep breath…one of my favorite ways –

Deviled eggs. (Suppose the title was the tell on that one, eh?)

Talk about versatility. I need to have more large gatherings so I can try all the different ways to fill these babies. But instead, I wait for events like the Superbowl, and slowly over time, strive to make the recipes one at a time…suffering in silence.

This one was sent to me from my friend Julie. She knows a good deviled egg.

Apricot Curry Deviled Eggs
Makes 24 halves
Prep time: 10 minutes (assuming you already have your eggs boiled and peeled)

Ingredients
• 12 large hard boiled eggs, peeled
• 1/2 cup light mayo
• 3 tablespoons apricot preserves
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• pinch of cayenne pepper

Directions
(I’m choosing not to include directions on the actual process of cooking and peeling the eggs, since everyone seems to have their own preference. But here’s a link, if you’d like some tips.)

Cut eggs in half lengthwise and gently squeeze yolks into a medium sized bowl, reserving the white halves. With a fork, mash the yolks with the mayo, preserves, curry, salt and cayenne until smooth.

Using a Ziploc bag (with a corner cut), pipe the mixture into the white halves. Serve right away or refrigerate until chilled.

(from my delightful friend Julie!)

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{ 11 comments… read them below or add one }

Mary April 25, 2014 at 9:32 am

I would just like to know with this recipe….you say 3tbs apricot preserves is that the juice it’s in or mash the apricots and then add 3tbs.? I would like to try this.

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Amy @Very Culinary April 25, 2014 at 1:16 pm

Hi Mary – preserves are like jam/jelly. I used 3 tablespoons of that.

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Jenn and Seth (@HomeSkilletCook) January 26, 2012 at 9:17 pm

I love the idea of adding apricot preserves to deviled eggs! Will definitely be trying these :) Thanks for the recipe!

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Joanne January 26, 2012 at 6:27 pm

I always forget how much I adore eggs…until I find myself eating runny yolk…and licking it off my plate.

Unabashedly.

I’m pretty sure I’d lick the innards out of these eggs also. Apricot plus curry? PLEASE. I have no shame.

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Sandi January 26, 2012 at 3:55 pm

What a great flavor combination!! I never would have thought to add anything to my deviled eggs…Mine are my grandma’s recipe…Thanks for sharing Amy!!!!

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Amy January 26, 2012 at 6:00 pm

Oh Sandi…I add all kinds of things to my Deviled eggs. It’s like a favorite past time :D

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Paul January 26, 2012 at 3:20 pm

You can also run with an egg on a spoon. You can also throw them at people. I know, because I have.

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pam January 26, 2012 at 9:14 am

These sound so interesting!

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Eliana January 26, 2012 at 8:10 am

What a delightful flavor combination for deviled eggs. They look and sound super delicious.

Reply

Jenna January 26, 2012 at 8:03 am

I know all about having to wait for that large gathering to try a recipe you’ve been craving–that’s exactly how I feel about stuffed mushrooms. Pot stickers. Fried onion rings. Etc, etc.

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Bev Weidner January 26, 2012 at 7:55 am

OH….oh yes….

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