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.
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: