Curry Deviled Eggs
Ingredients
Optional
Instructions
-
Halve the eggs
Slice each boiled egg in half lengthwise. Gently scoop out the yolks and place them in a medium bowl.
A small spoon works well to pop out the yolks cleanly.
-
Mash the yolks
Use a fork to mash the yolks until they’re crumbly and uniform.
This helps prevent lumps in the final filling.
-
Mix the filling
Add mayonnaise, mustard, curry powder, and salt to the mashed yolks. Stir until smooth and creamy.
Taste and adjust seasoning as needed.
-
Fill the eggs
Spoon or pipe the mixture back into the egg white halves.
For a neater look, use a zip-top bag with the corner snipped off.
-
Garnish and serve
Lightly sprinkle with paprika and serve chilled.
Keep refrigerated until ready to serve, especially for gatherings.
Lymph-Friendly Tips
Eggs provide clean protein and choline, which supports liver and lymphatic function. Using avocado oil mayo and turmeric-based curry makes this snack a gentle, anti-inflammatory option that fits well into edema-conscious meal plans.
Frequently Asked Questions
Can I make these ahead?
Yes — prepare and store in an airtight container for up to 2 days. Garnish just before serving.
Can I use Greek yogurt instead of mayo?
Yes, but choose a lactose-free or unsweetened coconut yogurt if sensitive to dairy.