Curry-Cashew Deviled Eggs

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The cozy flavors of curry and cashew get new life as a deviled egg.

By
Marianne Williams
Marianne Williams
Marianne Williams
Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms.
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Published on October 17, 2023
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Southern Living Curried Deviled Eggs on a blue surface
Photo:

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason 
Active Time:
15 mins
Total Time:
35 mins
Servings:
6

The backbone of many Indian dishes, curry powder sneaks into many classic Southern recipes, from chicken salad to country captain chicken. More savory and aromatic than spicy, curry powder is a lovely addition to deviled eggs, where the creaminess of the egg yolks and mayonnaise provide the perfect amount of richness to simultaneously balance and highlight the the powerful spice blend. While the spicy Fresno chile and chopped cashew garnish are optional, we love the crunch and fresh heat they provide.

Ingredients

  • 6 large eggs

  • Ice

  • 3 Tbsp. mayonnaise

  • 1/2 tsp. curry powder, plus more for garnish

  • 1/2 tsp. yellow mustard

  • 1/4 tsp. kosher salt

  • 1/8 tsp. black pepper

  • 1 small red Fresno chile, finely chopped (about 2 tsp.)

  • 2 Tbsp. roasted salted cashews

  • 1 Tbsp. thinly sliced scallions

Directions

  1. Fill a large pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.

  2. Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set ice bath aside.

  3.  Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes.

  4. Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shell. Peel eggs under cold water.

  5. Cut eggs in half lengthwise, and carefully remove yolks. Using a fork, mash together yolks and mayonnaise in a medium bowl. Add curry powder, mustard, salt, and black pepper. Stir well to combine.

  6. Spoon yolk mixture evenly into egg whites. Top eggs evenly with chile, cashews, and scallions; garnish with additional curry powder. Serve immediately, or store in an airtight container in refrigerator up to 1 day.

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