This Curry Deviled Eggs Recipe comes from friends in Asia. I was quite surprised by the great taste of these deviled eggs and by the simplicity of the recipe.
Even more surprising was the fact that yogurt is used in this curry recipe instead of the common mayonnaise.
Be sure to drain the yogurt first though or your curry recipe mix will be very runny.
• 12 large hard-boiled eggs
• 1/2 cup (120 ml) Greek Plain yogurt - drained
• 1 tbsp (15 ml) Dijon-style mustard
• 2 tsp (10 ml) curry powder
• 1/4 tsp (1.25 ml) hot sauce (or more to taste)
• 1 tbsp (15 ml) green onion - minced
• 2 tbsp (30 ml) celery - minced
• salt to taste
1. Crack the shells of the eggs and peel them off. Discard the shells.
2. With a sharp knife, cut the eggs lengthwise, in half.
3. Carefully lift out the egg yolks and put them into a small bowl. Set the white parts onto a plate or platter.
4. In the small bowl mix the egg yolks with the drained yogurt to create a smooth paste. Use a fork for this so you can mash up any egg yolk lumps.
5. Add the remaining recipe ingredients including the curry powder and blend everything together.
6. Taste test the curry recipe mix and adjust the seasonings.
7. Put one heaped teaspoon of this curry mixture into each egg white. Round off the top by pressing down lightly.
8. Decorate the top of each deviled egg with a dash of pepper or an olive slice.