Curried Deviled Eggs


I use Chickpea-Zucchini Base Blend as a stand-in for the mayo in this recipe. It lends a creamy hummus-like texture that makes the eggs healthier and lighter—
with half the calories of the standard sat-fat-laden version. If you’re not a curry fan, leave it out; they’ll taste just as yummy without it.

Nutrition facts (per serving): 69 calories; 3 g fat; 218 mg sodium; 5 g carbs; 1 g fiber; 1 g sugar; 6 g protein



Servings: 6 People


  • 6 large hard-boiled eggs peeled
  • 3/4 cup Chickpea-Zucchini Base Blend Click for Base Blend Recipe
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon paprika


  • Slice the eggs lengthwise, pop out the yolks, and place 3 of them in a medium bowl. (Reserve or discard the remaining yolks.)
  • Mash the blend, salt, pepper, curry powder, and mustard into the yolks and spoon—or pipe—the mixture back into the 12 egg white halves.
  • Dust the tops with the paprika and serve.

2 thoughts on “Curried Deviled Eggs”

  1. There is something wrong with your site for this recipe of curried devil eggs. The link for the base blend recipe is inoperable, and when I try to print it shows a page where the recipe is not clear and other type is all over it. Is there some way to fix this? I don’t believe the that the problem is on this end. Love the recipes. Thank you.

    1. Thank you for letting me know. I have corrected the base blend link on the Curry Deviled Eggs recipe page and I am having my team work on the print option.