Devilled Eggs with pickle and bacon


This spicy devilled egg recipe makes a pretty and delicious splash as a entree or snack.  Sit back and watch as your guests enjoy that hint of spicyness from the unexpected curry hit.


  • 1 tbsp butter/ghee/oil
  • 1 tsp Beef Vindaloo Cury Paste (or your curry paste of choice)
  • 2 tbs mayonniase
  • 2 tbs sour cream
  • 6 boiled eggs
  • 2 slices bacon chopped and cooked
  • Option 1- Handful of finely chopped tomato, parsley and capsicum
  • Option 2- 1/2 cup dill pickles chopped finely



  1. Heat the oil in a small frypan
  2. Add the curry paste and fry off until aromatic and set aside
  3. Chop the bacon into small pieces and fry off using the same frypan, set aside
  4. Slice your boiled eggs in half and scoop out the yolk and put into a bowl
  5. Add the mayo, sour cream and curry paste and mix together until it looks creamy
  6. Fill your eggs with yolk mix (a piping bag is good for this)
  7. Top the filled eggs with chopped bacon and your tomato or pickle mix (this adds the freshness).
  8. Plate up and serve