They’re retro but we still love them today. Quick to prep and quick to go, these curried eggs will be a crowd favourite at any do. Make sure you get to taste at least one!
How to make simple curried eggs: key tips
This is an easy recipe, but there is a lot of egg peeling to do. A proven trick to make eggs less tricky to peel is to add a teaspoon of baking soda or vinegar to the water as they cook. When you go to peel them, you’ll be surprised at how easily the shells slide off! You could also try running the hard-boiled eggs under cold running water as you're peeling them, which will help the egg separate from the shell and that troublesome membrane.
Don’t be stingy when filling your egg halves with the curry mixture – pile it nice and high. For a prettier presentation, try placing the curry mixture in a piping bag fitted with a fluted nozzle and pipe it into the egg halves.
Key ingredients in this simple curried eggs recipe
How much yellow curry powder you use is up to you. Start with the cook’s recommendation of 1½ tsp, then ramp it up if you prefer a stronger flavour after tasting.
The cook uses Praise mayonnaise for this recipe, but any type will do – you’ll find that a whole egg mayo will be much creamier than other mayos.
Fresh parsley is the ultimate 1970’s garnish, and is perfect for these retro egg canapés.
Catering for a party? Start with these finger food ideas you may not have seen before, then finish with these top-rated mini quiches.
This recipe was originally submitted by cook1, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 12 Woolworths Extra Large Free Range Eggs, boiled, cooled
- 2 tbs mayonnaise
- 1/2 tsp salt
- 1 1/2 tsp curry powder
- 1 sprig parsley *to decorate
Method
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Step 1Peel eggs and halve lengthways.
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Step 2Scoop out yolks and place in a bowl.
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Step 3Add curry powder, mayonnaise and salt to yolks.
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Step 4Mash with a fork and combine.
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Step 5Dollop a mixture onto halved egg whites.
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Step 6Sprinkle lightly with curry powder and garnish with sprigs of parsley.
Recipe Notes
How old should the eggs be for hard-boiled eggs?
When hard-boiling eggs that you know you will be peeling, it’s best to use eggs that are 7-10 days old (it’s a good way of getting rid of older eggs!). By this stage the eggs’ air pockets will have expanded somewhat, which helps separate the pesky membrane from the shell, making them easier to peel.
How long should I boil my eggs?
For hard-boiled eggs, you will typically need to boil them for 10-12 minutes, so that both the yolk and the white are cooked through and solid.
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