Recipe: Curry Deviled Eggs

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I made a great curry egg salad sandwich this week, 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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Servings: 2
Time: About 45 minutes total; 15 minutes active

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

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 intact. 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.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food, and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all tasty, lifestyle.