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Curried eggs with dill and paprika

Whether you call them curried eggs or devilled eggs, they're delicious! This incredibly easy canapé is always a crowd-pleaser.


Preparation time

20 minutes 

Cooking time

15 minutes 





6 eggs 
1/4 cup Australian Vegie Gourmet mayonnaise
1 tsp mustard
1 tsp curry powder
Salt and pepper to season
Dill and paprika to garnish 



  • Put the eggs in a single layer in a large saucepan and cover with cold water to an inch over the eggs. As soon as it starts boiling, turn the heat down to a low simmer and cook for 15 minutes. Rinse under cold water until cool to touch. 
  • Peel the eggs and gently dry them. Slice them in half lengthwise, transferring the yolks to a medium bowl and placing the whites on a serving platter.
  • Use a fork to mash the yolks into a fine crumble. Add mayonnaise, mustard, curry powder, salt, and pepper, and mix well.
  • Pipe or spoon your filling back into the empty egg whites.
  • Sprinkle with dill and paprika to garnish.