Best Curried Deviled Egg Recipe

Curried Deviled Eggs Well Plated by Erin

WEBMar 23, 2015 · Quickly cool the eggs in an ice-water bath then peel. Mix the Greek yogurt, Dijon, vinegar, curry powder, mustard powder, cayenne, …

Rating: 4.6/5(13)
1. Fill a saucepan with enough water to cover the eggs by 1 inch. Add the salt and bring to a gentle boil. Once the water is boiling, gently lower in the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs 14 minutes. A few minutes before the eggs are finished cooking, fill a large bowl with ice water. With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into the ice water. Let cool completely, about 15 minutes, then peel under cool running water.
2. In a medium bowl, stir together the Greek yogurt, Dijon mustard, vinegar, curry, yellow mustard, cayenne, and 1/4 teaspoon salt. Cut the eggs in half from tip to tip. With a small spoon, gently scoop out the yolks and add them to the bowl with the curry mixture (for a very smooth filling, press the egg yolks through a sieve and into the bowl). Set the egg whites aside. Mash the yolks into the filling with the back of a fork until smooth. Taste and season with additional salt and cayenne as desired.
3. Scoop or pipe the curry mixture into the hollow egg whites (I place the mixture in a ziptop bag, then snip off the corner to pipe). Refrigerate until ready to serve. Just before serving, sprinkle with paprika and chives.

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Healthier Deviled Eggs Eat Yourself Skinny

WEBMar 12, 2024 · Boil the eggs. In a large saucepan, place the eggs and cover them with an inch of cold water (about 2 cups). Bring the water to …

Rating: 5/5(11)

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Flavorful & Easy Curried Deviled Eggs An Oregon …

WEBOct 30, 2017 · Instructions. Slice the boiled eggs in half, scoop the yolks into a small bowl and set whites on a plate. Add mayonnaise and curry …

1. Slice the boiled eggs in half, scoop the yolks into a small bowl and set whites on a plate.
2. Add mayonnaise and curry powder to the yolks (start with the smaller amount of curry and increase according to your taste) and mash together well. Add more mayo, if needed and taste to decide if it needs salt.
3. Fill egg halves with mixture (I like to fill a small baggie, cut a corner and pipe the filling into the holes - it's easier and a lot less messy than the spoon-and-finger method).
4. Sprinkle with paprika and serve.

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