Curried Deviled Eggs
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Curried Deviled Eggs
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This easy curried deviled eggs recipe with Greek yogurt and curry powder is a twist on classic deviled eggs. Perfect appetizer for a crowd!
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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
Instructions
- 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.
Notes
- MAKE AHEAD: Make the hard boil the eggs ahead and keep them unpeeled in the refrigerator for up to 1 week before mixing the filling and assembling as directed.
- TO STORE: Assembled deviled eggs will keep for up to two days in the fridge.
Nutrition Information
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Serving
1(of 12)
Calories
36kcal
(2%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
82mg
(27%)
Potassium
42mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
130IU
(3%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 36 kcal
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 36kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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