Curried Eggs

Curried Eggs Recipe

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Mikekey *


Great way to use leftover Easter eggs. Serve over toast or rice.


★★★★☆ 1 vote

15 Min
20 Min
Stove Top


  • 6
    hard boiled eggs, cooled and peeled
  • 4 Tbsp
    unsalted butter
  • 1 medium
    yellow onion, peeled and chopped
  • 1 clove
    garlic, peeled and minced
  • 2 Tbsp
    curry powder
  • 2 Tbsp
    tomato paste
  • 3/4 c
  • 1 Tbsp
    lemon juice
  • ·
    salt and pepper, to taste
  • 1
    lemon, zested
  • 2 Tbsp
    chopped fresh flat-leaf parsley

How to Make Curried Eggs


  1. Cut eggs in half lengthwise.
  2. Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
  3. Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
  4. Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
  5. Add lemon zest and parsley. Stir again and serve while hot.

Printable Recipe Card

About Curried Eggs

Course/Dish: Other Main Dishes
Main Ingredient: Eggs
Regional Style: Indian

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