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5 from 1 vote

Colorful Deviled Eggs with Curry and Mustard Caviar

These colorful deviled eggs with curry have a mustard caviar garnish and are both delicious and enchanting!
Prep Time20 minutes
Cook Time20 minutes
Cooling time2 hours
Total Time2 hours 40 minutes
Course: Appetizer
Cuisine: International
Servings: 12 Deviled Eggs
Calories: 41kcal

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Serving: 1Deviled Eggs | Calories: 41kcal | Protein: 2g | Fat: 3g | Cholesterol: 82mg | Sodium: 48mg | Potassium: 36mg | Vitamin A: 120IU | Calcium: 14mg | Iron: 0.5mg