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Deviled eggs with curry and dill in a white serving plate on a bamboo placemat on a white table with fresh dill scattered and a green and white plaid towel.

Best Deviled Eggs with Curry and Dill

Deviled Eggs with Curry and Dill make these otherwise plain deviled eggs amazing. Super easy to make ahead, naturally low carb and a great addition to party tables.
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Prep Time 45 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine American, Holiday, Southern, Weight Watchers
Servings 8
Calories 170 kcal

Ingredients
  

  • 8 whole fresh eggs
  • 1/3 cup mayonaisse
  • 2 tsp Dijon mustard
  • 1 tbsp garlic paste
  • 1 tsp onion powder
  • 2 tsp fresh curry powder or to taste
  • 1 tsp fresh dill or to taste, optional
  • 1 tbsp green onions, snipped optional
  • 1 tbsp capers optional
  • .5 tsp fine sea salt and fresh ground pepper or to taste

Instructions
 

  •  Boil 8 fresh eggs. Place eggs in a large pot. Add enough water to cover the top of the eggs. Pour about a 1/2 teaspoon of salt in the water. Turn the heat to medium-high heat and wait for the water to boil. Boil uncovered for 1 minute. Turn the heat off and cover the pot with a tight-fitting lid. Let the eggs cook in the hot water for 10 minutes. Transfer the cooked eggs to a large bowl for the ice bath. Cover eggs with ice cubes and then fill the bowl with cold water. Let eggs cool in ice water for 10 minutes. This is known as the 1-10-10 method. Shell the hard-boiled eggs under cool running water. The eggs should shell easily. Note: You can boil the eggs ahead of time before you're ready to use them
    8 whole fresh eggs
  • In a medium bowl, mix the mayonnaise, Dijon mustard, garlic paste, curry seasoning, onion powder, a sprinkle of sea salt and fresh ground pepper all together until smooth and completely mixed. Set aside
    1/3 cup mayonaisse, 2 tsp Dijon mustard, 1 tbsp garlic paste, 1 tsp onion powder, 2 tsp fresh curry powder
  •  Slice the eggs in half lengthwise. Scoop out the egg yolks into the mayo sauce. Mash with a rubber spatula until the filling mixture is smooth and fully incorporated. Taste for seasoning adjustment. Note: You can do this step in a food processor.
  • Slice eggs long ways when completely cooled. Scoop out egg yolk into bowl with mayo mixture. With back of spoon, mash up yolks and mayo mixture. Mix until smooth. Taste for additional seasoning if needed.
  • Scoop mayo yolk mixture with a small scoop into each of the egg halves. Note: You can also use a piping bag with a star tip. It's easy but 2 more items to wash.
  • Sprinkle with fresh ground pepper, fresh dill or dried dill, add a few capers to each half, and then snip some green onions on top. Refrigerate in an airtight container or covered with plastic wrap a couple of hours before serving.
    1 tsp fresh dill, 1 tbsp green onions, snipped, 1 tbsp capers, .5 tsp fine sea salt and fresh ground pepper

Nutrition

Serving: 1gCalories: 170kcalCarbohydrates: 1gProtein: 0.3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 4mgSodium: 101mgPotassium: 14mgFiber: 0.2gSugar: 0.1gVitamin A: 9IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg
Keyword curry, deviled eggs, dijon mustard, dill, garlic, holiday, Keto, low carb, weight watchers
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