Kiwi and Curry Deviled Eggs with Cinnamon-Chile

March 31, 2022

Deviled eggs are my favorite food of the Easter season (that can’t be found in the candy aisle). In this unique take on the classic app, curry deviled eggs are filled with a fragrant spiced filling, and topped with fresh kiwi and a dusting of a cinnamon and hot chili blend.

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There are no rules for deviled eggs, I’m pretty sure. Once you get past the hard boiling and using the yolks as the basis for a filling, that is. I have always had a theory about them, that someone just ran out of ideas of what to bring to a party. They opened the fridge and saw they only had a dozen eggs and a bunch of condiments, and deviled eggs were born. This story has not been verified, but it’s my head canon.

For these, I decided to get a little fancier with the filling than your standard fridge fare, focusing on the fragrant spices of curry and garam masala. On top, the fresh kiwi pieces add a bright and slightly tangy sweetness. Then to top it all off, you can’t forget some kind of red dusting. The combination of chili and cinnamon in this one is a perfect complement to the curry.

What You Need to Get Started

You can easily find all of the ingredients for these kiwi and curry deviled eggs at your grocery store:

How to Hard Boil Eggs for Deviled Eggs

The secret to good deviled eggs is threefold: First, you need perfectly hard-boiled eggs. Then, you want a delicious, creamy, and flavorful filling. Third, they need to be dusted with some kind of spice. And the more kick, the more devilish they can be.

So naturally, we are starting with the eggs themselves. There are a lot of tried-and-true methods out there for hard boiling eggs perfectly every time. So if you have a go-to way of doing this, have at it. If not, here’s my favorite process.

I like to add the eggs to the empty pot and cover them with lukewarm water – not too hot, not too cold. Then, I use a high heat to bring the water up to a full, rolling boil. It might be anecdotal, but I have found that heating the eggs with the water makes them less likely to crack.

Once the pot hits that boil, turn off the heat and cover the pot. The water will stay fairly hot during this time, since it was just boiling. However, it will cool down somewhat, which helps prevent the yolks from over-cooking and turning green. Set a timer for twelve minutes and walk away.

Then carefully drain the pot or remove the eggs from the water. I usually just grab a slotted spoon or spider and transfer them to a strainer. The next step is crucial, which is to run them under cold water until the eggs no longer feel hot to the touch and can be handled. This halts the cooking process, and makes it so you can peel the eggs without burning yourself.

Speaking of peeling the eggs, I wish I could share with you some magical secret that makes it easier. But truly, I believe that removing the shell from boiled eggs is a combination of patience, luck, and a little running water. Set the tap to a cool, but comfortable temperature, and use the water to help you get under that shell.

Once all the eggs are peeled, give them a gentle pat dry and then use a sharp knife to halve each vertically. If you’re lucky, a gentle squeeze will be enough for the yolk to slide right off the white. If not, a spoon can help.

Arrange the whites on a plate with the hollow side up, and set it aside. The yolks should all be placed into a medium mixing bowl, since they will become the base of the curry filling you’ll be making.

Let’s Make Curry Deviled Eggs

Here’s where it starts to get a little offbeat from your typical deviled egg recipes. Since I really wanted the curry flavor to shine, I had to be careful about the typical condiment bases, which tend to have their own strong tastes. Instead, use a plain Greek yogurt here, and just a small amount of mayonnaise and olive oil to improve the texture.

Then it’s all about the spices. Use a combination of curry powder, garam masala, chili powder and salt. Kashmiri Chilli Powder is my favorite here, since it has a fragrant and almost floral undertone, which brings a nice depth of flavor to these eggs. However, it can be replaced with whatever chili powder you have on hand.

Curry and garam masala blends are all slightly different, with balances of fragrant, sweet, spicy, and floral. The trick is to be sure yours comes from a reputable spice company, so you know a lot of thought went into the blend.

Use a fork at first to mash the egg yolks and mix everything together until it’s smooth. If you’ll be piping the filling into the eggs, it’s important to ensure there are no large yolk pieces that may get stuck. After that, it can be helpful to switch to a flexible spatula to continue mixing until the filling is uniform.

Transfer all of the filling into a piping bag fitted with a tip. The actual shape of the tip doesn’t matter too much if you are just looking for efficiency, but you can have some fun decorating your curry deviled eggs by using a fancy star tip.

Pipe the filling into each egg-white hollow. Even when I am not going for presentation, I find that piping the filling into deviled eggs is so much faster and easier, as well as less messy than trying to use any combination of spoons. This is what happens when a dessert person makes hors d’oeuvres.

If you are making these in advance, hard boiled eggs can be stored with the shells still on, in the fridge for up to a week. I like to use a standard egg holder that is clearly marked, so I don’t mix them up with uncooked eggs. Peeled eggs can also be stored in a sealed container, and should be kept moist with a damp paper towel underneath and on top of them.

How to Garnish Curry Deviled Eggs

At this point, you have got some delicious and pretty piped curry deviled eggs, but something is still missing. What’s that, kiwi? I know, it doesn’t seem like the most natural combination, but trust me. The tart-sweet tropical flavor of this fun fruit really does pair perfectly with the florally fragrant curry and some heat.

If you want to get ahead of things, it’s a good idea to prep your kiwi while the eggs are cooking. The recipe only requires one kiwi diced into small pieces, with at least one or two pieces for each half egg. But feel free to slice up some extra kiwis to add to the plate when serving.

If you’re a big kiwi fan, you could even add more than just a couple to each egg. I bet these would still be delicious with a big kiwi wedge. I prefer my kiwis peeled, but that’s optional as well. If you’re not peeling yours, just be sure to give them a good scrub before using them.

Place the kiwi pieces on each egg, and then start preparing your spice mix to dust over the top. Traditionally, deviled eggs are dusted with paprika. But of course, we have to be different around here. Plus, I thought this was the perfect part of the recipe to add a little extra kick.

In a small bowl, combine together more kashmiri chilli powder, along with red pepper flakes, cinnamon, and sugar. Mix these together, crushing the red pepper flakes as you stir. This will make dusting a bit easier.

To get an even sprinkle of spice, hold a mesh strainer over the plate with the eggs. Then slowly pour the spice blend through the strainer, while gently shaking it. Some of your red pepper flakes may get caught, but that’s okay. Just add them on top when you’re done. You can also use an old spice jar or just sprinkle with your fingers.

Serve these deviled eggs fresh, leaving them at room temperature for no more than an hour before enjoying or storing them for later. You can keep them in the fridge for a couple days in a sealed container. Then enjoy them cold, within an hour of removing them from the fridge.

Now, it’s good to note that these are moderately hot. To adjust the spice level, eliminate the crushed red pepper flakes or replace some of the chili powder with paprika for a sweeter flavor.

Put a unique kick in your deviled eggs for your next gathering! These are stuffed with a tasty curry filling, and topped with kiwi along with a cinnamon-chile dust.

How to Serve Kiwi and Curry Deviled Eggs

Eggs equals brunch, I’m pretty sure. So feel free to enjoy these as part of a big breakfast spread. Naturally, Easter is a great occasion to celebrate with curry deviled eggs, but they would also be great for Mother’s Day, Valentine’s Day, or any random Sunday morning.

Try serving them as an appetizer, followed by something sweet, like a blueberry french toast bake or caramel apple cheesecake. And don’t forget some fruity cocktails, like a sweet and spicy paloma or zero-proof strawberry shrub julep.

Deviled eggs are also a perfect choice for an hors d’oeuvre when you are bringing a dish to share at a potluck or party. Or if you are hosting at home with these, be sure the bar is stocked for a happy hour full of raspberry margaritas and bourbon ginger algonquins.

Use Up Leftover Ingredients

Kiwi and Curry Deviled Eggs with Cinnamon-Chile

A sweet and spicy take on the classic hors d'oeuvres, these deviled eggs are made with a fragrant and creamy curry filling, then topped with fresh kiwi and a dusting of cinnamon-chile.
Prep Time8 minutes
Cook Time15 minutes
Total Time23 minutes
Course: Appetizer, Brunch, Snack
Cuisine: American, Indian
Servings: 12 half eggs
Calories: 113kcal


Curry Deviled Eggs

  • 6 Eggs
  • 6 Tbsp Plain Greek Yogurt
  • 1 Tbsp Mayonnaise
  • 1 Tbsp Olive Oil
  • 1 tsp Curry Powder
  • ¼ tsp Garam Masala
  • ¼ tsp Kashmiri Chilli Powder see note
  • ½ tsp Salt


  • 1 Kiwi peeled and diced into at least 24 pieces
  • ¼ tsp Kashmiri Chilli Powder
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ tsp Cinnamon
  • ¼ tsp Sugar


  • Add the eggs to a large pot, and cover them with lukewarm water, with about an inch to spare. Over high heat, bring it to a boil.
  • Once at a rolling boil, remove from the heat. Cover the pot, and leave to cook for 12 minutes.
  • Carefully drain the eggs and run them under cold water until they are cool enough to handle. Peel each one, using running cool water to help you easily remove the shells.
  • Use a sharp knife to halve each egg vertically. Then give each half a small squeeze and use a spoon to remove the yolks into a medium mixing bowl. Arrange the egg whites on a plate, hollow side up.
  • In the bowl with the eggs yolks add the yogurt, mayonnaise, oil, and spices. Use a fork to mash the egg and mix until smooth. It can be helpful to switch to a flexible spatula to continue mixing until the filling is uniform.
  • Transfer the filling to a piping bag fitted with a star tip. Squeeze the filling into each egg white hollow, and then top with 2 or more kiwi pieces.
  • In a small bowl, combine the garnish spices and sugar, and stir gently crushing the red pepper flakes. Sprinkle the spice blend over the eggs, as desired. Serve fresh, with extra kiwi on the side sprinkled with the spice.


  • You can easily half, double, or triple this recipe to suit your needs. However keep in mind the sizes of your equipment, as you may need to do certain steps in batches.
  • Kashmiri Chilli Powder has a fragrant and almost floral undertone, which brings a nice depth of flavor to these eggs. However, it can be replaced with whatever chili powder you have on hand. 
  • These are moderately hot. To adjust the spice level, eliminate the crushed red pepper flakes from the garnish, or cut down on the amount of chilli powder in the filling. You can also replace the chilli powder in the garnish with paprika for an entirely sweet flavor. 
  • Make ahead tips:
    • Hard boiled eggs can be made in advance and stored with the shells on in the fridge for up to a week. I like to use a standard egg holder that is clearly marked. Peeled eggs can also be stored in a sealed container, and should be kept moist with a damp paper towel underneath and on top.
    • The finished deviled eggs can be stored in the fridge for 2-3 days. Fresh eggs should stay at room temperature for no more than an hour before storing. Eat stored eggs cold, or within an hour of removing them from the fridge.

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