Recipe: Curry Deviled Eggs

Deviled eggs are one of those classic dishes that many of us remember from childhood. Here is an updated version that brings some zing to the dish. Replacing the traditional mayonnaise with yogurt also brings down the fat count — but not the taste, I guarantee it!

Curried Deviled Eggs

Not your Mother's recipe!


A dozen large or jumbo eggs
6-8 oz plain yogurt *
2-3 T finely minced red onion
1 T  Hurricane Curry spice blend by Your Spice of Life
½ tsp sea salt


Hardboil the eggs, then cool and peel.  [Not sure how to hardboil a perfect egg?  Check out these helpful instructions: ]

Slice eggs carefully in half and remove the yolks to a medium bowl.

Using a fork, mash the yolks until smooth.

Add the remaining ingredients, and blend until mixed well.

Taste mixture and add more salt and/or Hurricane Curry to your taste.

Blend well and carefully spoon into egg halves (or, you can pipe the filling with a pastry bag,  or a plastic sandwich bag with the corner snipped off).

Refrigerate for at least 30 minutes, to allow the filling to set.

When ready to serve,  place on a pretty serving dish. Dust edges very lightly with Hurricane Curry, and garnish with fresh parsley or mint if desired.

* you can use a mixture of 2/3 plain yogurt and 1/3 peach or mango yogurt, for a slightly more exotic taste.

© 2011 Your Spice of Life   ~   an original recipe!


Posted on May 8, 2011, in Appetizer, Hurricane Curry, Recipes and tagged , , , . Bookmark the permalink. Leave a comment.

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