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Curry Deviled Eggs

Published: June 25, 2010

I rarely use mayonnaise these days, so when I reached for the jar in the fridge, I wasn’t shocked to discover it had expired. I was, however, in a picnic panic. I had just boiled a dozen eggs and needed to whip up a batch of the little devils for a small party. Fortunately, the Greek gods came to my rescue. Have you ever used yogurt as a substitute for mayonnaise in dressings, pastas, or salads?

Curry Deviled Eggs

Curry Deviled Eggs

Curry Deviled Eggs

Makes 12 servings (2 halves per person)

  • 12 large eggs, hard-boiled
  • 1/2 cup nonfat, plain Greek yogurt
  • 2 teaspoons curry powder
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon garlic powder
  • 2 tablespoons green onion, finely chopped
  • 2 tablespoons celery, finely chopped
  • 1/2 teaspoon lemon juice
  • Salt and pepper, to taste

When cool, peel shells from hard-boiled eggs. Carefully cut each egg in half, lengthwise. Gently scoop out yolks and place in bowl. Add all remaining ingredients and mash together. Taste for seasoning and adjust accordingly. Using a pastry bag or spoon, fill each egg white with mixture. Refrigerate until ready to serve.

Think you have a better recipe for deviled eggs? Let’s see it.

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