A touch of curry flavour adds a whole new dimension to a plate of devilled eggs. We chose to use Thai yellow curry paste, which is full of flavours like ginger, lemongrass, turmeric, garlic and coriander.

Yield: Makes 16.



  • ​8 hard-cooked large eggs, peeled and halved lengthwise
  • 2 tbsp thinly sliced fresh chives, divided
  • 2 tbsp sour cream
  • 1 tbsp Thai yellow curry paste
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1/2 tsp paprika


  1. Remove yolks from eggs and transfer to a bowl; set whites aside. Set 1 tsp chives aside.
  2. Add remaining chives, sour cream, curry paste, salt and pepper to yolks; stir to combine.
  3. Pipe or spoon egg yolk mixture into whites. Sprinkle with reserved chives and paprika. Serve immediately or refrigerate for up to 8 hours.
Nutritional analysis per devilled egg:

45 calories, 3 g fat, 3.3 g protein, 0.7 g carbohydrate, 0.1 g fibre, 104 mg sodium

Tip: When hard-cooking eggs for devilled eggs, it’s a good idea to cook an extra one in case one of the eggs does not peel easily.