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It's been pretty hot here in inland NorCal and you may have noticed I haven't been spending a lot of time in the kitchen lately. I made a great curry egg salad sandwich this week from Gourmet magazine, and got inspired to freshen up a summer favorite - deviled eggs. Here the devil is in the curry powder, cayenne and homemade mustard. Drained plain yogurt, or Greek yogurt, granny smith apples and onions brighten the flavor and reduce the fat. I don't know about you, but about the last thing I want to do when it's hot out (beside cook!) is eat heavy mayo - ehh! Yogurt will bring the creaminess and the tang. Go ahead and scale up for a party, but be careful with the liquids to ensure a thick mixture.
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Curry Deviled Eggs

June 26, 2011

30 min or less active, 60 min or less total, appetizer, fall, gluten-free, side, spring, summer, winter

It's been pretty hot here in inland NorCal and you may have noticed I haven't been spending a lot of time in the kitchen lately. I made a great curry egg salad sandwich this week from Gourmet magazine, and got inspired to freshen up a summer favorite - deviled eggs. Here the devil is in the curry powder, cayenne and homemade mustard. Drained plain yogurt, or Greek yogurt, granny smith apples and onions brighten the flavor and reduce the fat. I don't know about you, but about the last thing I want to do when it's hot out (beside cook!) is eat heavy mayo - ehh! Yogurt will bring the creaminess and the tang. Go ahead and scale up for a party, but be careful with the liquids to ensure a thick mixture.
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Information

Servings: 2
Time: About 45 minutes total; 15 minutes active
Price: About $1.75 total; $0.90 per serving
Nutrition (per serving):
Calories: 140.7
Protein: 11.2g
Fat: 8.1g
Saturated fat: 2.5g
Carbohydrates: 5.1g
Fiber: 0.48g
Sodium: 275.4mg
Cholesterol: 318.6mg
High In:
Good Source:
Low In:

Ingredients

  • 3 large eggs
  • 2 Tbsp plain, fat free yogurt, drained in paper towels while you boil the eggs or Greek yogurt
  • 1/2 tsp curry powder
  • 1/2 tsp mustard
  • 1/8 tsp salt and cayenne pepper
  • 2 Tbsp granny smith apple, finely chopped
  • 1 Tbsp onion, finely chopped
  • cilantro and chives, for garnish

Preparation

  1. In a medium pot, gently place the eggs and fill with cold water until eggs are covered. Cover and heat over medium heat until it comes to a boil. Remove from heat and let sit, covered, for 20 minutes.
  2. Drain and plunge into an ice-water bath until eggs come to room temperature. If you have time, you can skip this step and put the drained, slightly cooled eggs into the fridge overnight.
  3. When eggs are cooled, gently crack the bottoms on a hard surface. Peel carefully to keep the whites in tact. Half the eggs lengthwise and scoop out the yolks into a small bowl.
  4. Mash the yolks until they are in small pieces. Add the yogurt, curry powder, mustard, salt and cayenne and mix well. Add apple and onion and mix again. Adjust seasonings.
  5. Carefully scoop the mixture back into the whites. Serve. If you don't have a deviled egg platter and the eggs are sliding around, cut just a bit of the bottom off so they sit flat.

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