Curried Deviled Eggs

Total Time:
25 min
Prep:
25 min
Ingredients
  • 6 large eggs
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon curry powder, plus more for dusting
  • 1/4 cup plain Greek yogurt
  • 3 tablespoons mango chutney, finely chopped, if chunky
  • 2 teaspoons chopped fresh cilantro, plus leaves for topping
  • Kosher salt
Directions

1. Place eggs in medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat to a simmer and continue to cook 7 minutes. Drain and transfer eggs to a bowl of ice water until cool, about 5 minutes.

2. Meanwhile, heat the oil in a small skillet over medium-high heat until shimmering. Add the curry powder and cook until lightly toasted and fragrant, about 30 seconds. Transfer to a medium bowl.

3. Peel eggs, then halve lengthwise, and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks into the curry oil, along with the yogurt, blending until smooth. Stir in the chutney, chopped cilantro, and season with 1/2 teaspoon salt. Spoon the yolk mixture into the whites and top with a dusting of curry powder and cilantro leaf, if desired. Serve at room temperature or cover and refrigerate until ready to serve.

Calories: 55

Total Fat: 3.5 grams

Saturated Fat: 1 grams

Total Carbohydrate: 2 grams

Protein: 4 grams

Sodium: 115 milligrams

Cholesterol: 106 milligrams

Fiber: 0 gram


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