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Devilled Eggs with Curry and Shrimp

24 devilled eggs


Gluten Free Low Sodium

Nutritional Facts Per Serving

3.3 g
0.5 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 71
  • Fat 6.1 g
    • Saturated   1.3 g
    • + Trans 
  • Cholesterol 96 mg
  • Sodium   58 mg
  • Carbohydrate 0.5 g
    • Fibre  
    • Sugars  
  • Protein 3.3 g
    • Vitamin A 4 %
    • Vitamin C 0 %
    • Calcium 1 %
    • Iron 3 %


Line a platter with the salad greens. Carefully slice the eggs in half lengthwise. Carefully remove the yolks and place in a bowl. Arrange the egg halves on the platter. Mash the egg yolks until very smooth. Add the mayonnaise, curry powder, lime juice and salt. Vigorously whip until the mixture is smooth and light. Spoon or pipe the filling into the egg halves. Top each with two shrimp and two thin slices of green onion. Tent with plastic wrap and refrigerate until ready to serve.

Can be made a few hours in advance of serving.

Serving Suggestions

Serve these devilled eggs as part of a brunch buffet with a selection of other items created from recipes in our website collection, such as Fruit Kebabs with Fresh Pineapple Sauce; Baked Ham Glazed with Maple, Vanilla and Spice; Boiled, Smashed and Fried New Potatoes; and Home-style Salad with Quick Blue Cheese Dressing. Accompany all these dishes with coffee and/or tea, fruit juices and breakfast breads, such as croissants and scones.

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