Best Curried Eggs Recipes

CURRIED EGGS

Steps:

• Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
• Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
• Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
• Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
• Add lemon zest and parsley. Stir again and serve while hot.

KIMBERLY'S CURRIED DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
• Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.

CURRIED DEVILED EGGS

Steps:

• Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
• Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
• Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
• Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
• Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.

CURRIED EGGS OVER TOAST

Steps:

• Melt butter in a skillet over medium-high heat; add flour, curry powder, and pepper. Cook and stir butter-flour mixture until smooth, 1 to 2 minutes. Gradually pour milk into butter-flour mixture while continuously stirring until curry sauce is smooth and thickened, about 5 minutes. Mix eggs into sauce and cook until eggs are heated, 2 to 3 minutes.
• Serve curried eggs over toast.

SLIM CURRIED DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, hummus, curry powder, salt, pepper and cayenne. Stuff or pipe into egg whites. If desired, garnish with toasted pine nuts, cayenne pepper and additional curry powder. Chill until serving.

CURRIED DEVILED EGGS

Steps:

• 1. Place eggs in medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat to a simmer and continue to cook 7 minutes. Drain and transfer eggs to a bowl of ice water until cool, about 5 minutes.
• 2. Meanwhile, heat the oil in a small skillet over medium-high heat until shimmering. Add the curry powder and cook until lightly toasted and fragrant, about 30 seconds. Transfer to a medium bowl.
• 3. Peel eggs, then halve lengthwise, and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks into the curry oil, along with the yogurt, blending until smooth. Stir in the chutney, chopped cilantro, and season with 1/2 teaspoon salt. Spoon the yolk mixture into the whites and top with a dusting of curry powder and cilantro leaf, if desired. Serve at room temperature or cover and refrigerate until ready to serve.

CURRIED DEVILED EGGS

Steps:

• Place eggs into a large saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; run cold water over the eggs to cool. Peel once cold.
• Slice the eggs in half lengthwise; separate the whites and the yolks. Arrange the whites on a large platter; place the egg yolks in a large bowl. Mash the yolks with a fork until smooth; stir the mayonnaise, mustard, horseradish sauce, curry powder, poppy seeds, chicken bouillon granules, coriander, dried minced onion, salt, pepper, and turmeric into the mashed yolks until smooth. Chill the mixture in the refrigerator for 30 minutes.
• Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Serve cold.

MADRAS CURRIED EGGS WITH RICE

Steps:

• Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise., Meanwhile, melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add curry powder, tomato paste and garlic; cook 30 seconds. Stir in water and, if desired, tomatoes. Bring to a boil; reduce heat and simmer until sauce slightly thickens, 8-10 minutes. Stir in lemon juice. Gently stir in eggs; cook until heated through. Serve eggs and sauce with rice and desired toppings.

CREAMY CURRIED SCRAMBLED EGGS

Steps:

• Melt the ghee in a skillet over medium-low heat. Stir in the shallots, and cook until the shallots begin to soften, about 3 minutes. Season with the curry powder, and cook 5 minutes more. Add the tablespoon of water if needed to keep the shallots from burning.
• Meanwhile, place the cream cheese into a microwave-safe bowl, and cook in the microwave until the cream cheese is fairly soft, about 30 seconds on High. Whisk in the eggs and Dijon mustard until the cream cheese is mostly mixed in (a few lumps are fine). Stir the egg mixture into the skillet with the shallots, and cook slowly, stirring occasionally, until the eggs have firmed. They will still be softer than normal scrambled eggs because of the cream cheese. Season to taste with salt and pepper just as the eggs are ready to come out of the pan.

CURRY STUFFED EGGS (CURRIED DEVILED EGGS)

Steps:

• Hard-boil and peel the eggs, then slice in half length-ways.
• Remove the yolks with a teaspoon, place them in a bowl with the mayonnaise, curry paste and lemon juice, then mash to a smooth consistency.
• Spoon neat blobs of the mixture into the hollows in the egg-halves, then arrange on a serving plate.
• Try not to eat them all before the guests arrive! :-).

CURRIED EGGS WITH RICE

Steps:

• Cook rice according to package instructions; cover, and set aside.
• While rice is cooking, heat oil in a large skillet over medium-high. Add onion, garlic, and ginger. Season with salt and pepper; cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
• Add curry powder, and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce and eggs; cook just to heat through, 2 to 3 minutes, stirring gently to avoid breaking up eggs. Season with salt and pepper.
• Fluff rice gently with a fork; serve with curried eggs, garnished with yogurt, scallions, and lime wedges.

CURRIED EGGS ON TOAST

Steps:

• Saute the carrot and onion in the butter for 15 minutes.
• Use low heat you do not want to brown the veggies.
• Add flour and curry.
• Stir and heat to a smooth paste.
• Gradually add all the remaining ingredients starting with the consomme, stirring all the while to prevent any lumps.
• Simmer approx 8 minutes. Keep hot while you are poaching the eggs.
• Poach the eggs (or use hard boiled eggs cut in half lengthwise).
• Place eggs on toast and pour over the sauce.
• Garnish with fresh parsley and dust with paprika (optional).

CURRIED STUFFED EGGS

Steps:

• Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
• Just before serving, garnish eggs.

CURRIED EGGS IN SHRIMP SAUCE

Steps:

• In a large saucepan, melt 2 tablespoons butter; whisk in flour until smooth. Gradually add soup and milk. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Stir in shrimp. , Pour 2 cups of sauce into a greased 13-in. x 9-in. baking dish; set remaining sauce aside. Cut eggs in half lengthwise; arrange whites over sauce. In a bowl, mash yolks. Stir in the mayonnaise, curry powder, mustard, paprika and salt. Spoon into egg whites. Top with reserved sauce. , Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

CURRIED BROCCOLI & BOILED EGGS ON TOAST

Steps:

• Heat oven to 200C/180C/gas 6. Mix together the spices and oil, then toss with the broccoli and some seasoning on a baking tray. Roast for 12-15 mins until tender.
• Meanwhile, bring a small pan of water to the boil, lower in the eggs and boil for 6-8 mins, depending on how you like them, then immediately rinse under cold water, peel and halve. Toast the bread, then spread with the yogurt. Top each slice with the roasted broccoli and an egg, then scatter over the pomegranate seeds.

BAKED EGGS WITH CURRIED SPINACH

Steps:

• Preheat the oven to 350 degrees F. Melt the butter in a large ovenproof skillet over medium-high heat. Add the tomatoes and cook until softened, 2 to 3 minutes. Add the lentils, curry sauce, 1/2 cup water and 1/4 teaspoon salt; stir well to coat. Bring to a simmer and cook, stirring occasionally, until the lentils are tender, about 8 minutes. Gradually add the spinach, stirring until wilted.
• Reduce the heat to medium. Make 4 wells in the lentil mixture and crack an egg into each; spoon the heavy cream over the eggs. Continue cooking until the whites begin to set, 3 to 4 minutes.
• Transfer the skillet to the oven and bake until the egg whites are just set but the yolks are still runny, about 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Let rest, 5 minutes.
• Meanwhile, wrap the naan in foil and warm in the oven, about 5 minutes. Cut into wedges and serve with the eggs. Photograph by Ryan Dausch

EASY CURRIED EGGS ON TOAST

Steps:

• In a saucepan, over low-medium heat, melt/combine unsalted butter and olive oil; then whisk in whole wheat pastry flour.
• Slowly add nonfat milk, whisking constantly to avoid lumps--and continue to cook and whisk until sauce is smooth and thickened.
• Stir in chopped hard-boiled eggs, curry powder, salt, and freshly ground black pepper, and cook until thoroughly warmed; then remove from heat and cover.
• Toast whole wheat bread, top with curried egg mixture, and serve.

CURRIED SCRAMBLED EGGS

Steps:

• Beat eggs, salt, pepper and cream or milk together in mixing bowl.
• Heat olive oil in a pan on med. to med-high, and saute chopped garlic, chile, tomato, green onion and curry powders and give everything a stir. Let it cook for a few minutes, letting flavors integrate, until chopped veggies wilt.
• Pour egg mixture into pan and give one or two good stirs with a wooden spoon, distributing veggies and seasoning into the liquid.
• Babysit, making semi-frequent stirs, until egg mixture is preferred consistency. This mixture will solidify into a spongy scrambled egg if left cooking long enough (my preference), but you can stop cooking when it's still a creamier, more custardy texture, as many favor.
• Great served by itself or, if of a creamy texture, on top of a crusty bread. Think fresh fruit, like strawberries, as a side, and tea to drink.
• Garnish with cilantro.
• Serve.
• Enjoy!

CURRIED SPINACH, EGGS & CHICKPEAS

Steps:

• Heat the oil in a large frying pan or flameproof casserole pot over a medium heat, and fry the onion for 10 mins until golden and sticky. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins more. Add the chickpeas, 100ml water and the sugar and bring to a simmer. Stir in the spinach, then cover and cook for 20-25 mins. Season to taste.
• Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve. Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season.

CURRIED SCRAMBLED EGGS

Steps:

• In a bowl beat together eggs and half-and-half.
• Crumble the cream cheese. Add to egg mixture. Season with salt and pepper.
• Melt the butter in a skillet. Add curry powder and make sure it blends well with the butter.
• Pour egg-cream cheese mixture into hot skillet.
• Reduce heat. Cook slowly, gently stirring and lifting the mixture from sides and bottome of skillet. Cook unti set but still moist and creamy.
• Immediately spoon scrambled eggs onto hot toast. Garnish with parsley. Serve.