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  • Dairy free
  • Gluten free
  • Lactose free
  • Peanut free
  • Sesame free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Diabetes friendly
  • No added sugar
  • Vegetarian

Kick it old-school with this classic Aussie recipe for curried eggs, perfect to serve up at your next dinner party. 

  • Makes12, 12 Halves
  • Prep time20 minutes
Curried eggs


  • 6 Coles Australian Free Range Eggs
  • 1/3 cup (100g) whole egg mayonnaise
  • 2 tsp mild curry powder
  • 1/2 tsp garlic salt
  • 2 tbs finely chopped chives

Nutritional information

Per half egg: Energy: 395kJ/94 Cals (5%), Protein: 3g (6%), Fat: 9g (13%), Sat Fat: 1g (4%), Sodium: 166mg (8%), Carb: 1g (0%), Sugar: 0.4g (0%), Dietary Fibre: 0.2g (1%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the eggs in a medium saucepan and cover with cold water. Bring to the boil over high heat. Cook for 7 mins for hard boiled. Refresh under cold running water.

  2. Step 2

    Peel the eggs and use a small sharp knife to slice lengthways. Scoop egg yolks out into a small bowl. Use a fork to mash the yolks until almost smooth. Stir in the mayonnaise, curry powder and garlic salt until combined. Season.

  3. Step 3

    Spoon the curried yolk mixture into a piping bag fitted with a 2cm fluted nozzle. Arrange the egg white halves on a serving plate. Pipe the curried yolk mixture into the egg white hollows. Sprinkle evenly with chives to serve.

Recipe tip

Use it up: Save any remaining whole egg mayonnaise and use it to make salad dressings, savoury dips or simply spread it on a sandwich.

Curried eggs recipe

Considered a classic retro Aussie finger food, curried eggs have been a popular staple at barbecues and dinner parties for decades. Made from just five ingredients, this simple recipe for curried eggs takes 30 minutes to prepare and makes 12 halves. However, we highly recommend doubling the recipe as these will be snapped up fast!

Any leftovers can be stored in an airtight container in the fridge for up to three days, but it’s best to eat curried eggs as soon as possible for optimal freshness.

Curried eggs – the perfect old-fashioned finger food

Also called “devilled eggs”, curried eggs gets its name from the curry powder used in the recipe to help form the creamy egg yolk mixture.

These curried eggs are best served cold as a side dish to form part of a larger spread, as an appetiser at your next dinner party, or simply as finger food at barbecues, picnics and parties. 

How to make curried eggs

This curried egg recipe is so simple to make, even the kids can get involved. Simply boil six eggs, remove the shells and use a small sharp knife to slice the eggs lengthways. Gently scoop out the cooked egg yolks and set aside, being careful not to damage the egg whites, as these will form the foundation of the curried egg filling.

The egg yolks are combined with mayonnaise, curry powder and garlic salt, before being piped into the hollows of each egg white half. Finish with a sprinkling of chives and you’re ready to serve.

Now get cooking

Love eggs? You’ll love these egg-based recipes like this curried scrambled eggsIndian-style baked eggscurried zucchini slice, or this speedy egg and spinach pide.