Curried Devil’s Eggs

Curried Devil's Eggs

November 2: National Deviled Eggs Day

We dress up deviled eggs for Halloween dinners and make them a little hot and spicy with curry powder and red bell pepper. The added appeal of these appetizers is that they are made with healthier ingredients, such as fat-free yogurt instead of mayonnaise and a crisp, fresh vegetable for a garnish. For an “eggs-traordinary” presentation, prepare curried devil’s eggs for National Deviled Eggs Day!


(Adapted from Weight Watchers)


  • 3 large eggs, boiled and shelled
  • 3 tablespoons fat-free yogurt
  • 2 teaspoons curry powder
  • ¼ teaspoon salt
  • red bell pepper slices
  • black tube icing (we used Wilton brand)


Boil, cool and shell the eggs. Slice the eggs in half lengthwise. Carefully remove the yolks and place in a small bowl with the yogurt, curry and salt. Mash together with a fork until smooth. Fill the egg whites with a mound of the yolk mixture (we used a pastry bag fitted with a large round tip).

Curried Devil's Eggs

Slice the red bell pepper into a long strip. Cut out tiny triangles and arrange on them on the egg. To make the devil’s horns and beard, use two red bell pepper triangles pointing up on the wider end of the egg and another one pointing down on the opposite side of the egg. Lightly touch the tip of the black tube frosting to make the eyes and nose. Refrigerate until ready to serve.

Curried Devil's Eggs


  • Knead the black tube icing and squeeze out the excess liquid on a napkin before decorating the curried devil’s eggs to avoid runny smears on the yolk filling.