Curried Deviled Eggs
Ingredients
The filling
-
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
-
¼
teaspoon
kosher salt
The eggs
For garnish
-
to taste
ground paprika
-
to taste
finely chopped fresh chives
-
1
tablespoon
kosher salt (for boiling)
Instructions
- Fill a saucepan with water to cover the eggs by 1 inch and add 1 tablespoon of salt, then bring to a gentle boil.
- Lower the eggs into the boiling water carefully and cook for 14 minutes.
- Remove the eggs with a slotted spoon and place them in an ice-water bath for 15 minutes to cool.
- Peel the eggs under cool running water.
- In a medium bowl, mix the Greek yogurt, Dijon mustard, vinegar, curry powder, mustard powder, cayenne, and ¼ teaspoon salt.
- Cut the eggs in half and scoop out the yolks into the bowl with the curry mixture.
- Mash the yolks into the filling until smooth and adjust seasoning if needed.
- Fill the egg whites with the curry mixture and refrigerate until ready to serve.
- Before serving, garnish with paprika and chives.
Nutrition Facts (estimated)
Servings
12 servings
Calories
36
Total fat
2g
Total carbohydrates
1g
Total protein
3g
Sodium
20mg
Cholesterol
82mg
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