So Sunday night I made Oven Fried Honey Sriracha Chicken, Roasted Sweet Potatoes, and Figs, and just as a side I made these deviled eggs. I was shocked that the deviled eggs ended up being the winner.
Don’t get me wrong, those oven-fried drumsticks were really good too. If you make them, I recommend using coconut amino to replace the soy sauce to make it soy-free. Annnnd don’t you dare dump all of that amazing sauce on top of them and leave none for serving like I did.
So let’s talk about these eggs and why they were so good. They aren’t your classic deviled eggs from the deli, but really that’s a good thing. They aren’t too wet and do not taste mostly like mayo. The curry flavor works perfectly and isn’t too strong.
My four year old licked the spoon and loved it, so don’t be scared away by spice.
If you are making these for a crowd, I recommend doubling the recipe. I think these would be perfect for Easter lunch or a cookout! Also, my very favorite way to eat this is right after I make them. I think they are so much better room temp instead of chilled, but that’s not specific to this recipe. I just prefer deviled eggs that way!
P.S. If you don’t have a soy allergy, mayonnaise will work for this; however I don’t recommend Miracle Whip since it will make it sweet.
- 6 hardboiled eggs
- 1/4 cup of avocado oil mayo
- 1 teaspoon of prepared mustard
- 1/2 teaspoon of curry powder
- Salt and Pepper to taste
- Remove the shell from the eggs.
- Slice in half and scope the yolks out into a separate bowl.
- Mash the yolks.
- Lightly salt the egg whites.
- Stir in the mayo, mustard, and curry powder.
- Salt and pepper to taste.
- Scoop the yoke filling into the egg whites.
Add a little bit of vinegar to your eggs when you boil them and they will peel better. This will help your deviled eggs look nicer.