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Playing Curry and Chutney Deviled Eggs


  • 12 hard-boiled eggs
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon yellow mustard
  • 1 rounded tablespoon homemade curry powder blend (a mix of cumin, coriander and turmeric) or store-bought
  • 2 tablespoons mango chutney, preferred brand Patak’s
  • 1/2 inch ginger, grated
  • 1 clove garlic, pasted
  • 1 tablespoon fresh red chili pepper, minced
  • 1 teaspoon Worcestershire
  • 1 teaspoon Red Hot sauce
  • 3 scallions, whites and light greens very finely chopped
  • Salt and pepper
  • Minced chives or finely chopped cilantro and a red finger/fresh chili to garnish


Serves: 24 halved stuffed eggs


Halve eggs, place yolks in a bowl and mash them with the yogurt, mustard, curry, chutney, ginger, garlic, chili pepper, Worcestershire, hot sauce, scallions, salt and pepper. Adjust seasoning to taste.

Fill a food storage bag with the egg mixture and trim the corner with scissors to form a disposable pastry bag. Fill egg white halves and top with chives and minced red chili.