Korma Devilled Eggs

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper



We’ve never been to a summer potluck that didn’t serve devilled eggs. So let’s keep the tradition going, but with the added authentic Indian flavours of coconut, garlic, ginger, and coriander. It’s a great way to mix a little India into your next BBQ.


  • 8 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1/4 cup Patak's Korma Sauce
  • 1 tbsp green onions, finely chopped
  • 1/4 cup red pepper, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 1 tbsp white vinegar
  • Paprika for garnish


  1. Place eggs in saucepan with an inch of water. Bring to a boil. Reduce to low heat and cook for 10 minutes.
  2. Place under cold running water once cooked and peel eggs to remove hard outer shell.
  3. Slice hard boiled eggs lengthwise and empty yolks into a mixing bowl. Place whites onto a serving plate.
  4. Mash yolks into a fine crumble. Add mayo, Patak's Korma Sauce, red pepper, cilantro, and vinegar. Mix well.
  5. Divide or pipe yolk mixture evenly into egg white halves. Top with green onions, red pepper, and/or paprika.


Use up the remaining Korma sauce in one of the recipes below.