Appetizers
Curried Deviled Eggs
Description
Curried Deviled Eggs are a fresh twist on the recipe we all know and love. Lightened up with Greek yogurt instead of mayo and elevated with robust curry spice, these won’t last long at your next event.
Ingredients
- 1 tablespoon kosher salt plus 1/4 teaspoon, divided
- 6 large eggs
- ⅓ cup non-fat plain Greek yogurt
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- ¾ teaspoon curry powder
- ¼ teaspoon ground mustard powder
- ⅛ teaspoon cayenne pepper plus additional to taste
- Ground paprika for garnish
- Finely chopped fresh chives for garnish
Directions
- Fill a saucepan with enough water to cover the eggs by 1 inch. Add 1 tablespoon of salt and bring to a gentle boil. Once the water is boiling, gently lower the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs for 14 minutes.
- With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into a large bowl of ice water. Let cool completely, about 15 minutes, then peel under cool running water.
- In a medium bowl, stir together the Greek yogurt, Dijon mustard, vinegar, curry, yellow mustard, cayenne, and 1/4 teaspoon salt.
- Cut the eggs in half from tip to tip. With a small spoon, gently scoop out the yolks and add them to the bowl with the curry mixture (for a very smooth filling, press the egg yolks through a sieve and into the bowl). Set the egg whites aside.
- Mash the yolks into the filling with the back of a fork until smooth. Taste and season with additional salt and cayenne as desired.
- Fill the hollow egg whites with the curry mixture (I place the mixture in a ziptop bag, then snip off the corner to pipe). Refrigerate until ready to serve. Just before serving, sprinkle with paprika and chives.
