Devilish Deviled Eggs- Curry Style

We dress up deviled eggs for Halloween dinners and make them a little hot and spicy with curry powder and red bell pepper. The added appeal of these appetizers is that they are made with healthier ingredients, such as plain yogurt instead of mayonnaise and a crisp, fresh vegetable for a garnish. For an awesomely spicy snack these curried devil’s eggs are fantastic for Halloween, a Devilish Party, or just as a yummy appetizer anytime.

If you are not into curry powder, you can always use cayenne pepper for a spicy kick or just made the old fashioned way- they still work and are super fun to eat on the fly. These are ideal as a Halloween appetizer or just a fun treat before the fun night out.

How to Make Devilish Deviled Eggs Curry Style-


3 large eggs, boiled and shelled
3 tablespoons plain greek yogurt
2 teaspoons curry powder
¼ teaspoon salt
red bell pepper slices
thin lemon grass cut into very small pieces


Boil, cool and shell the eggs. Slice the eggs in half lengthwise. Carefully remove the yolks and place in a small bowl with the yogurt, curry and salt. Mash together with a fork until smooth. Fill the egg whites with a mound of the yolk mixture For a fancy look, use a pastry bag fitted with a large round tip. We just used a spoon and scooped it in.

Slice the red bell pepper into a long strip. Cut out tiny triangles and arrange on them on the egg. To make the devil’s horns, use two red bell pepper triangles pointing up on the wider end of the egg. Use the thin lemon grass pieces and place a small triangular piece pointing down on the opposite side of the horns. Use extra small pieces of the lemon grass for the eyes. Refrigerate until ready to serve.

Did you make these?? Tell us how they came out in the comments below 🙂

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