These colorful deviled eggs with curry have a mustard caviar garnish and an enchanting, tropical flair!
I’m always looking for how to add a little elegance to a table, no matter what kind of event it is, because I think it’s rare and I know how much I appreciate it when people create beautiful things and share them with me.
I find the perception of an elegant deviled egg may be one with a perfectly placed single chive, or one that is garnished with lobster or other luxurious ingredients.
Indeed, these garnishes can be quite elegant, but I like to dress deviled eggs like they’re the bell of the ball. I like to give them character.
I want to make them the center stage of an appetizer array, with not only lovely ingredients but a flamboyant design too. It’s just fun to do.
I used a few bright, tropical Bouvardia flowers from my garden to garnish these little beauties and added a teeny bit of natural die to one of the ribbons to give it that lovely peach-orange color. If you’d like to see how to make a two-toned deviled egg, take a look at how to make multi-colored deviled eggs first.
Also, take a look at this recipe for mustard caviar if you want to top your deviled eggs with tasty flavors! It’s one of my favorite deviled egg garnishes, and it couldn’t be simpler to make!
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 yolks 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 yolks 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 or seeds, 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.
Colorful Deviled Eggs with Curry and Mustard Caviar
- 6 large eggs
- 1 tbsp. mayo
- 1 tsp. brown spicy mustard
- 1 tsp. curry powder
- 1 drop of plant-based color like Swanson’s Color Garden food dye
- Pickle juice-soaked mustard caviar
- Edible flowers for garnish – optional
- 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.
- 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 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 yolks 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.
- Mix in 1 tbsp. of mayo and 1 tsp. brown spicy mustard into your egg yolks. Add the ingredients carefully, making sure your consistency is not too runny, and not too thick – a consistency like hummus. If it’s too thick, just add a little more mayo.
- Separate the filling into two bowls, equally. To one bowl of filling, add 1 tsp. curry. 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.
- To your other bowl, add a tiny drop of natural dye. I used a pretty peachy color, but you can choose any color you want!
- 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.
- Garnish your eggs with flowers, and mustard seeds if you have them, and look at the lovely little eggs you’ve made!