Do you remember curried devilled eggs from your childhood?
I absolutely LOVED devilled eggs at parties, neighbourhood get-togethers and even in school lunch boxes.
The best part? Devilled eggs are keto and almost zero carbs!
Curried devilled eggs are pretty easy, so I don’t know if I should even be posting this as a recipe, but more of an idea. Sometimes we forget the easiest recipes.
Curried Devilled Eggs – how to boil your eggs
Traditional stove method:
Put eggs in a saucepan full of COLD water and bring to the boil. This is important to stop them from cracking as they cook.
Once boiling, lower to a simmer and cook for 6 minutes. Pour out the boiling water and cover in cold water to stop them from cooking any further and it will stop the yolks from discolouring.
Once cold, peel and cut eggs in half. Pop the yolks out into a bowl, mix with mayonnaise or butter and add curry powder to taste. Spoon the yolk mixture back into the egg white cases.
Instant Pot Quick & Easy Method:
To cook a dozen or more eggs in only a couple of minutes, use your Instant Pot, or pressure cooker.
If you haven’t used this egg boiling method before, I have simplified it all with how long to cook and how hard/soft the centre will be.
Further reading: How to cook boiled eggs in the Instant Pot
Curried Devilled Eggs
- Boil the eggs as instructed above, stovetop or pressure cooker.
- Once cold, scoop out the yolks and mix with mayonnaise and curry powder.
- Spoon or pipe the yolk mixture back into the cooked egg white.
- Garnish and enjoy.
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These make a great snack, lunch and are fabulous for school lunch boxes.
For more school lunch ideas, take a look at my series on Low Carb Kids. Free printable guide to help get your children involved in planning their school lunches, 2-week guide and images on the lunches I make, tips, tricks etc.
The Ultimate LOW-CARB Lunchbox Book: This isn’t about doing more, it’s about doing things DIFFERENTLY!! – CLICK HERE
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