Everyone loves deviled eggs but no one loves to make them. There’s boiling, peeling, scooping and you have to move slowly to avoid breaking an egg white and ruining the proper ratios! It can be a stressful little hors d’oeuvre. However, I’ve found that once you make a batch and put them in the fridge it’s pretty much like someone else made them for you. Deviled eggs get their name simply from the addition of spices which is a less exciting explanation than I was hoping to find. I guess that means my version is extra-evil along with everything else I eat since I consume spices like my body can’t survive without them. Truthfully, I don’t think it can anymore. Cinnamon and I have become one. But there is no cinnamon in these eggs.
Curried Deviled Eggs (from hell)
1/2 dozen eggs
1/4 cup plain greek yogurt
2 T mayo
2 T curry powder
1 t nutritional yeast
Heaping 1/4 t cayenne
Paprika for garnish
Take your six defenseless little boiled eggs, saw them in half and scoop out their insides.You may let out an evil cackle if you wish.
Good. Good. (drumming my fingers together at your obedience)
Get all the evil spices in. I use Smart Balance mayo (not evil). If you’re unfamiliar with the company they have a ton of great products all healthy-fat based. Now smash it up, scoop it back in and garnish heavily with paprika.
Then put them in a tupperware, hide them in the fridge and pretend they just appeared there.
Oh my! Where did these eggs come from?? Why, they are sinfully delicious! 
I love them so much. I’m already on my second batch. I’m definitely going to need a break soon…and I should probably go to confession.
This sounds yummy, and I JUST read a tip the other day about tossing the scooped out yolks in a plastic bag and mushing the ingredients together inside it, then cutting the corner off and squeezing it back into the eggs. Now you’ve given me a recipe to go along with the tip!
Posted by Amber West | February 24, 2012, 3:06 pmThat’s so clever and sounds totally like all your neat tips and tricks you’ve been posting. Let me know how it goes!
Posted by StoriesAndSweetPotatoes | February 24, 2012, 3:09 pmive recently become obsessed with curry. and i’m already obsessed with eggs. so basically..i need to make this. ASAP. and good idea using nutritional yeast!
Posted by Felicia | February 24, 2012, 3:09 pmI have a long standing obession with curry and I try to work nooch into everything
Posted by StoriesAndSweetPotatoes | February 24, 2012, 3:16 pmI like how you think, Sara. I may have to ‘find’ some of those in my fridge one day soon.
Posted by Cynthia Robertson | February 24, 2012, 3:11 pmI hope you find some Cynthia!
Posted by StoriesAndSweetPotatoes | February 24, 2012, 3:17 pmIt looks yummy! I love curry and eggs! don’t know they could combine together! definitely will try to make it!
Posted by CokaRabbit | February 24, 2012, 3:18 pmI didn’t want to take the time to make them, but I keep peeking in my fridge anyway, hoping that they
will somehow miraculously appear in there. Peeking….and….no,(sigh)….. still nothing. Perhaps later.
Posted by artfulife | February 24, 2012, 4:16 pmIf you dream it, they will come.
Posted by StoriesAndSweetPotatoes | February 24, 2012, 5:07 pmI am SO hungry as I read this…. and I want a deviled egg. And yet… I’m part of the no one wants to make them…still, one of these days I’ll try this, they look DELICIOUS!
Posted by Julia Munroe Martin | February 24, 2012, 4:53 pmAw, I wish I could send you some!
Posted by StoriesAndSweetPotatoes | February 24, 2012, 5:09 pmi am not a deviled eggs fan, but my husband looooooves them. will have to try this recipe for him!
Posted by kathleen @ the daily crumb | February 24, 2012, 6:12 pmLove the recipe! I adore deviled eggs and often they’re my go-to to bring to parties. I’m currently in search of a fun portable-party tray for my egg-offerings. I once made them with avocado mashed up with the yolks. YUM!!
Posted by Ginger Calem | February 25, 2012, 9:40 amAvocado! Great idea.
Posted by StoriesAndSweetPotatoes | February 25, 2012, 10:29 amOh god, I’m drooling. I LOVE deviled eggs and I LOVE curry!!! Looks so good.
Posted by Jess Witkins | February 25, 2012, 11:04 amYou are so right. Everyone (including me) hates to make deviled eggs. Why is that? They are so good!
Posted by Leah | February 25, 2012, 2:19 pmI like making them but I always wish they were easy to have on hand…like regular eggs…maybe cartoons should come half regular and half deviled
Posted by StoriesAndSweetPotatoes | February 25, 2012, 6:02 pmHi Sarah! Your ‘contact’ page doesn’t seem to be working but I wanted to let you know that you WON my Sandwich Petals Giveaway!!! Please email me at m.s.daniel@hotmail.com so I can get your address and send these delicious wraps over to your house!!!
To revisit the giveaway go to http://itreallyworksrecipes.blogspot.com/2012/02/its-giveaway-time.html
Posted by Melaina | February 25, 2012, 3:05 pm
Posted by StoriesAndSweetPotatoes | February 25, 2012, 6:00 pmThese look yummy!
My mom and my grandma make these every time we have brunch. 
Have a great Sunday!
Posted by Healthiful Balance | February 26, 2012, 3:09 amYummmy! And I think even *I* might be able to eat these! YAY!!
Posted by meleah rebeccah | February 26, 2012, 1:51 pmWoohoo!!
Posted by StoriesAndSweetPotatoes | February 26, 2012, 3:12 pmthis is so coincidental! I just hard boiled a punch of eggs and had nothing to do with them
so I thought HEY maybe I’ll try deviled eggs, as I have never made them – these sound delish!
Posted by Ali Mc | February 26, 2012, 2:15 pmYou’ve never made deviled eggs? Oh the boys in your house will eat them right up!
Posted by StoriesAndSweetPotatoes | February 26, 2012, 3:13 pmI love nutritional yeast! I never thought to put it in devilled eggs though – great idea! Except I don’t really like devilled eggs (I know, so weird). But my family does so I’m totally going to try this for easter!
Posted by charlotte | February 27, 2012, 3:35 pmOnly YOU can make egg-making hilarious. Though you skipped the hardest step — length of time on boiling those suckers so that they come out of shell without sticking! They sound yummy.
Posted by Melissa Crytzer Fry | February 27, 2012, 6:58 pmYou’re right! I bring them to a covered boil, take them off the burner and leave them covered for 25 minutes. Then I rinse them in cold water and put them right in the fridge. They are always perfect for me!
Posted by StoriesAndSweetPotatoes | February 28, 2012, 10:51 amNo mustard! I gotta try this.
When I see deviled eggs in the store I always buy them and they taste disgusting. My stepmom makes them so perfectly. I don’t know what she does but I will try your recipe and see!
Posted by Pish Posh | February 27, 2012, 9:50 pmYes no mustard here! Uck!
Posted by StoriesAndSweetPotatoes | February 28, 2012, 10:52 amI’ve had deviled eggs only a handful of times in my life, but would totally be down to make some of my own! Can you believe I’ve never even made hardboiled eggs before though? ..haha
Posted by Brittany @ Itty Bits of Balance | February 28, 2012, 2:24 pmHa really?? Some people are so afraid to boil them. I’m pretty sure you can handle it
Posted by StoriesAndSweetPotatoes | February 28, 2012, 3:21 pmHoly moly I love deviled eggs and cannot remember the last time I’ve had one! Hahah, love the comment about cinnamon as I can totally relate. Cinnamon, pumpkin pie spice, lemon pepper seasoning, cajun seasoning, cayenne pepper… come to me. Boiled eggs are so good. I eat them with a variety of things (toast, salad, sandwiches, errything). Thanks for the recipe, I will be totally trying it out! <3
Posted by Courtney | February 29, 2012, 6:57 amI love your sense of humor, Sara! Even in recipes you’re very YOU.
Posted by Nina Badzin | February 29, 2012, 9:54 amThanks Nina
Posted by StoriesAndSweetPotatoes | February 29, 2012, 5:17 pmI’m going to save this recipe. Yogurt instead of mayo is such a great idea. And my mom always put curry in hers.
Posted by Jennifer D. Munro | March 4, 2012, 7:40 amI’m excited to hear someone else has done that before! I’m about to make another batch soon…my third…
Posted by StoriesAndSweetPotatoes | March 4, 2012, 12:22 pm