Ingredients
Scale
- 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 boiling, gently lower the eggs and reduce heat to a gentle boil. Cook for 14 minutes.
- Remove eggs with a slotted spoon and submerge in ice water for 15 minutes. Peel under cool running water.
- In a bowl, mix Greek yogurt, Dijon mustard, vinegar, curry powder, mustard powder, cayenne, and 1/4 teaspoon salt.
- Cut eggs in half, scoop out yolks, and add to the curry mixture. Mash yolks until smooth.
- Fill egg whites with the mixture, refrigerate, and garnish with paprika and chives before serving.
Notes
- Prevent eggshells from sticking by peeling under cool running water.
- Use mild or hot curry powder based on preference.
- Can be made ahead and refrigerated for up to 2 days.
- Garnish options include smoked paprika, cilantro, or chopped nuts.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 deviled egg
- Calories: 50
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg