Curried Deviled Eggs

Well-crafted deviled eggs never disappoint as an appetizer. Along with Dijon and vinegar, curry powder is incorporated into the filling of these devilish eggs for some unexpected flavor. Using lactose-free yogurt for a creamy filling is a digestive-friendly alternative to mayonnaise. 

This recipe originally appeared on alive.com as “Curried Deviled Eggs.”

Curried Deviled Eggs

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Servings

12 halves

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Ingredients

• 6 large organic eggs
• 2 Tbsp lactose-free yogurt
• 1 Tbsp creamy Dijon mustard
• 2 tsp cider vinegar
• 2 tsp yellow curry powder
• 1/8 tsp cayenne powder
• 1/4 tsp salt
• 3 Tbsp grapeseed or avocado oil
• 1 tsp Sesame seeds
• 2 Tbsp chopped cilantro

Ingredients 6 large organic eggs 2 Tbsp lactose-free yogurt 1 Tbsp creamy Dijon mustard 2 tsp cider vinegar 2 tsp yellow curry powder 1/8 tsp cayenne powder 1/4 tsp salt 3 Tbsp grapeseed or avocado oil 1 tsp Sesame seeds 2 Tbsp chopped cilantro

Servings 12 halves Print Recipe

Instructions

1. In medium saucepan, bring 2 inches water to boil. In large bowl, fill with ice and water for ice bath. Add steamer basket to pan and place eggs in basket in single layer. Steam for 15 minutes and then immediately transfer eggs to ice bath. Let rest in ice bath for 30 minutes.
2. Gently break shells in few places; then start peeling from bottom end where there is an air pocket.
3. With sharp knife, slice shelled eggs in half lengthwise, wiping blade between eggs. In bowl, place egg yolks, yogurt, mustard, vinegar, curry powder, cayenne powder, and salt and mash together. In slow drizzle, add oil, stirring constantly until smooth.
4. Using small spoon, fill egg white cavities with yolk mixture. Arrange on serving platter and scatter sesame seeds and cilantro overtop.