Curried Deviled Eggs with Mango Chutney and Toasted Almonds

Steps

1. Step 1

   Put the eggs in a single layer in a large saucepan and cover with cold water by about an inch. Bring to a boil over high heat, then turn off the heat, cover the pan, and let the eggs sit for 11 minutes.

   15 min

   • 12 large eggs
2. Step 2

   Drain the eggs and transfer them to a bowl of ice water. Let them cool for 10 minutes — this stops the cooking and makes them much easier to peel.

   10 min, hands-off

3. Step 3

   Meanwhile, toast the sliced almonds in a dry skillet over medium heat, shaking often, until golden and fragrant, 3 to 4 minutes. Tip them onto a plate right away so they stop browning.

   4 min

   • 1/4 cup sliced almonds
4. Step 4

   Peel the eggs, slice each in half lengthwise, and pop the yolks into a medium bowl. Arrange the whites cut side up on a serving platter.

   10 min

5. Step 5

   Mash the yolks with a fork until crumbly, then add the mayonnaise, 2 tbsp finely chopped mango chutney, curry powder, lime juice and Dijon. Mash and stir until completely smooth, then season with salt and pepper to taste.

   5 min

   • 1/3 cup mayonnaise
   • 2 tbsp mango chutney
   • 1 1/2 tsp curry powder
   • 2 tsp lime juice
   • 1 tsp Dijon mustard
   • salt
   • black pepper
6. Step 6

   Spoon the filling into a piping bag or a zip-top bag with a corner snipped off and pipe it into the egg white halves, mounding it slightly. (A teaspoon works fine too.)

   5 min

7. Step 7

   Top each egg with a tiny dab of extra mango chutney, a few toasted almonds and a pinch of cilantro. Serve cool.

   5 min

   • 1 tbsp mango chutney
   • 2 tbsp cilantro leaves

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026