Lemon-Curry Deviled Eggs Recipe
Lemon-Curry Deviled Eggs Recipe photo by Taste of Home
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Lemon-Curry Deviled Eggs Recipe

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I enjoy prettying up a potluck or brunch buffet with a platter of these zippy eggs. You might also like to consider adding them to a salad plate or a soup and salad lunch. -Judith Miller, Walnut, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings


  • 16 hard-boiled large eggs
  • 1/3 to 1/2 cup sour cream
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon curry powder
  • Dash Worcestershire sauce

Nutritional Facts

2 each: 89 calories, 6g fat (2g saturated fat), 215mg cholesterol, 139mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 7g protein.


  1. Cut eggs in half lengthwise. Remove the yolks; set whites aside. In a bowl, mash yolks. Add the remaining ingredients and mix well. Spoon into egg whites. Refrigerate until serving. Yield: 16 servings.
Originally published as Lemon-Curry Deviled Eggs in Taste of Home October/November 2000, p33

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PatWTS User ID: 117277 28372
Reviewed Aug. 28, 2014

"Made half recipe today and it seems to lack something. I love lemon but I did not find lemon in this recipe very appealing."

Zausted User ID: 4980258 28679
Reviewed Apr. 2, 2010

"Something different! These have a little tangy kick to them. Hint: Label these if serving to guests so their taste buds won't be expecting a regular deviled egg."

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