Curried Deviled Eggs

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  • Total: 25 min
  • Prep: 25 min
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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. 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. 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. 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.