As will become obvious if you spend much time on my blog, I love taking base ideas and iterating on them to suit the flavor profile of a given dinner party. Deviled Eggs are one those bases. In this case, I went with sweet curry and Manchego cheese.
One of the great things about “curry” is that you can choose which level of spiciness you want depending on the preferences of your guests. (Sidebar: What is “curry” is a much deeper rabbit hole that I highly encourage you to Google if you happen to be a food nerd like me.) For the cheese component on this version, I went with Manchego because it can stand up to the curry and still add some nuttiness and depth.
What You Need to Make Manchego Curry Deviled Eggs
Equipment
- Grater – For grating the cheese
- Food Processor – I use a food processor because I’m usually making a fairly large quantity and so it is faster than mashing and mixing by hand. However, you could certainly use a potato masher or even a fork instead; it just takes a bit more work to get the yolk mixture smooth.
- Large Mixing Bowl
- Cutting Board – For chopping the Roasted Red Peppers
- Kitchen Knife – For chopping the Roasted Red Peppers
- Rubber Scraper
- Plastic Zip Top Bag – You could also use a Pastry Bag with Wide Tip. I choose the plastic zip top bag for easy clean up.
- Scissors – For cutting off the tip of the zip top bag
Ingredients
- Eggs – I always use jumbo eggs.
- Mayonnaise – I suggest real mayonnaise, but you can use whatever suits you best.
- Dijon Mustard – You can use other types of mustard, but that will of course slightly alter the taste.
- Curry Powder – You can use any spice level of curry that you like. I use sweet when I don’t know some of my guests’ spice preferences.
- Grated Manchego Cheese – I usually find this in a large block at Sam’s and just grate what I need.
- Kosher Salt – I just taste test the filling and adjust as needed.
- Ground Black Pepper – As with the salt, I taste the filling and add pepper as desired.
Getting Started with Making Manchego Curry Deviled Eggs
Start with hard boiled eggs. Check out my go-to method of hard boiling eggs in the Instant Pot for the easiest version I’ve encountered so far.
If you’ve made deviled eggs of any kind before, the next part of the drill should be familiar. Peel the eggs, slice them in half, and remove the egg yolks.
Then create the “Regular Deviled Egg” base by adding mayo and dijon mustard to the egg yolks. I prefer a smooth filling (and am usually in a hurry), so I use the food processor to blend this all together. You can also use a potato masher and do it by hand.
Scrape down the sides. Then add the curry powder and blend for another 30 – 60 seconds. Scrape down the sides again. Add in the shredded Manchego and blend for another 30 seconds or until everything is fully integrated. Taste it. Add salt and pepper to taste. Blend again.
After that, transfer the filling to a zip top bag or whatever you are using to pipe it into the egg white halves. If you want it to look a bit fancy, use a large fluted pastry tip as well. If you are not used to using a decorating tip, it may take a few tries before you get the feel for how much pressure to apply to make it look how you would like. Most of the time, I just snip off the tip of the bag after I load it up with the filling. If you are using a pastry tip, cut off the tip of the bag before filling it. I usually cut off about a half an inch of the corner tip.
Set up your halved egg whites in whatever container you either plan to store or serve them in.
Squeeze the filling over into the corner, twisting the top of the bag like you would a pastry bag. Pipe the filling into the egg white halves.
Chill until you’re ready to serve.
Related Recipes
Looking for some other variations on deviled eggs, you might want to try one of these:
Need some other menu ideas to go along with these Italian Deviled Eggs? Check out my Welcome Spring Dinner Party page for some recipe suggestions.
Manchego Curry Deviled Eggs
Ingredients
- 28 hard boiled eggs Makes 56 deviled eggs
- 1.5 cups Mayonnaise
- ½ cup Dijon Mustard
- Kosher Salt to taste
- Ground Black Pepper to taste
- 3 tablespoons Curry
- 2 cups Manchego Cheese Grated
Instructions
- Hard boil the eggs. See my recommended method using the Instant Pot here.28 hard boiled eggs
- Cut the eggs in half. Remove the yolks and place them in a large mixing bowl or in the bowl of a food processor. Set the whites on either the platter you will be using for serving or a container you’ll be using for storage. If using a food processor, pulse them a few times until crumbly. Otherwise, you can use a potato masher to smoosh the yolks.
- Add the mayo and Dijon mustard and continue mixing until smooth.1.5 cups Mayonnaise, ½ cup Dijon Mustard
- Add the curry powder. Continue mixing / blending 30 – 60 seconds more. Add the shredded Manchego. Blend for about another 30 seconds or until fully incorporated. Check the taste and add salt and / or pepper as desired. Blend one more time after any addition of salt and / or pepper.Kosher Salt, Ground Black Pepper, 3 tablespoons Curry, 2 cups Manchego Cheese
- Transfer the mixture to a plastic zip top bag or pastry bag with a wide tip. If using a plastic zip top bag, once the filling is in, cut off one of the bottom corners and use that for piping the filling into the egg whites. (Same concept with a pastry bag, just don’t cut it. 🙂 )
- Serve immediately or cover and refrigerate until you are ready to serve. I use 9×13 Pyrex dishes with lids so that I can easily stack and store them in the fridge.
Equipment
- Food Processor (optional) You can use a potato masher instead; it just takes a bit more work to get the yolk mixture smooth.
- Large Mixing Bowl
- Grater For grating the cheese
- Plastic Zip Top Bag Or Pastry Bag with Wide Tip
Notes
- Curry Powder
- I use Sweet Curry when I either know that some of my guests prefer less spice or if I don’t know what my guests prefer. If making these just for the two of us, I would definitely use Hot Curry.
- Pastry Tips
- If you want a little extra flair, you can use a decorative tip. However, just be mindful that since you have chunks of roasted red pepper in the mixture, a small tip is not a good choice because it will get clogged.
- You can use the 3 piece pastry tips with your plastic zip top bag too. Just don’t cut off so much of the bag corner that the tip falls through and don’t forget to remove your tip before you throw the bag away.
- Storage
- These are a great candidate for making in advance and storing in the fridge. Just remember to use a container with a lid so you don’t have to worry about them getting smooshed when you’re planning out your fridge space.
