These two-toned curry deviled eggs are so elegant with their pretty ribbons of yellow, and extra pretty when topped with daisies and mustard caviar!
Two-Tone Curry Deviled Eggs with Daisies
Tiny English daisies make such a beautiful garnish for appetizers. I sprinkle them all over my summer treats.
I love curry deviled eggs, but I wanted these to have 2 yellow ribbons of flavor. One was curry, and the other was just a classic mustard flavor.
In the recipe below, I’ll show you how to create this lovely two-tone effect in your deviled eggs. It’s really simple. You’ll just require 2 bowls to mix your 2 colors, some cellophane and a pastry piping bag with a tip to make you eggs look so original.
You can also find the recipe for that lovely pickle juice-soaked mustard caviar, and a few others on this page here. I love adding mustard caviar to almost all of my deviled eggs. It gives them such wonderful texture!
I made these pretty little eggs for a summer barbecue. I wanted to serve the most sun-shiny appetizers and desserts I could think of. They looked so pretty next to my lavender lemon bars.
A Few Deviled Egg Pro Tips!
1. I simply use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing my eggs, I like to slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.
2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
3. No need to always gouge out your yokes with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white, to try sliding first.
4. To get perfectly smooth egg-fillings, push the yokes through a mesh strainer before mixing in your mayo and mustard.
5. Wash and gently dry your egg whites so that they’re absolutely perfect before filling.
6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo.
7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.
8. When garnishing with a spice, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heart break.
For a Little More Beautiful Deviled Egg Inspiration
How To Make Multi-Colored Deviled Eggs
Romantic Valentine’s Day Deviled Eggs
Spicy Curry Snap Pea Deviled Eggs
Decorating Deviled Eggs with Flowers
If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.
These two-toned curry deviled eggs are so elegant with their pretty ribbons of yellow, and extra pretty when topped with daisies and mustard caviar!
You’ll require a pot, mesh strainer and mixing bowl for this recipe. You’ll also require a pastry piping bag for these deviled eggs to ensure your ribbons of filling are perfectly mixed.
- 6 large eggs
- 1 tbsp. mayo
- 1 tsp. brown spicy mustard
- 1 tsp. creamy horseradish
- 1 tsp. curry powder
- Cayenne pepper - a few shakes
- Salt & pepper to taste
- Pickle Juice-soaked mustard seeds
- Poppy seeds
- Tiny daisies for garnish
Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
Mix in your mayo, mustard and creamy horseradish with a few shakes of salt and a few shakes of fresh pepper.
Separate your filling into two bowls, equally. To one bowl of filling, add a few shakes of cayenne (depending how spicy you like your eggs) and a teaspoon of curry and mix. All curry powders have different strengths so start with a teaspoon and add more if you think it needs more flavor. If it begins to thicken up with the spice, simply add more mayo and mustard so the consistency matches your other bowl.
Lay down two pieces of cellophane on a flat surface and and spoon filling onto each. Roll them up so you have two tubes of filling. Snip the ends.
Place both of your tubes into a pastry piping bag, and squeeze into your egg halves. It helps to do a little test first so they’re coming out perfectly together.
Garnish with mustard seeds, poppy seeds and daisies – and there you have the sun-shiniest, prettiest little summer deviled eggs!
Even though English daisies are edible, you might want to tell your guests to pluck them off first. They don't really add to the flavor or texture of the eggs. They're just there to be beautiful.
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