Apricot Curry Deviled Eggs

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by Amy 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)

• 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

(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.


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

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


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!


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.


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


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!!!!


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


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.


pam January 26, 2012 at 9:14 am

These sound so interesting!


Eliana January 26, 2012 at 8:10 am

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


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.


Bev Weidner January 26, 2012 at 7:55 am

OH….oh yes….


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