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Lemon-Curry Deviled Eggs

 Lemon-Curry Deviled Eggs
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
16 ServingsPrep/Total Time: 30 min.


  • 16 hard-cooked 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


  • 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.
Nutritional Facts: 1 serving (2 each) equals 89 calories, 6 g fat (2 g saturated fat), 215 mg cholesterol, 139 mg sodium, 1 g carbohydrate, trace fiber, 7 g protein.