Description
Delicious deviled eggs with curry flavor and a sweet mango chutney topping, perfect for any gathering.
Ingredients
Scale
- 1 tablespoon kosher salt plus 1/41/2 teaspoon, divided
- 6 large eggs
- 1/3 cup non-fat plain Greek yogurt
- 21/2 teaspoons Dijon mustard
- 11/2 teaspoon white vinegar
- 3/41/2 teaspoon curry powder
- 1/41/2 teaspoon ground mustard powder
- 1/81/2 teaspoon cayenne pepper plus additional to taste
- Ground paprika for garnish, to taste
- Finely chopped fresh chives for garnish, to taste
- 1 tablespoon mango chutney
Instructions
- Boil & Cool Eggs: Start by boiling your eggs until they are hard-boiled, about 10 minutes should do it. As they cook, you will smell that familiar cooking egg aroma wafting through the kitchen. After they are done, cool them in an ice bath to make peeling easier.
- Peel & Halve Eggs: Once the eggs are cool, gently peel off the shells. The eggs should feel smooth in your hands, and the white should look pristine. If they are tricky to peel, try using older eggs next time. Carefully slice each egg in half lengthwise and scoop the yolks into a bowl.
- Mix Filling Ingredients: In the bowl with the yolks, mix in Greek yogurt, curry powder, Dijon mustard, and white vinegar until it is blended nicely. You will want to see a creamy consistency forming. If it feels too thick, do not hesitate to add a little more Greek yogurt.
- Pipe into Egg Whites: Grab a ziptop bag, fill it with your yolk mixture, and snip off a corner for easy piping. Your filling should look smooth and inviting as you squeeze it into the egg whites. If it starts to overflow, re-snipping the bag to create a smaller opening can really help avoid messes.
- Top with Chutney: Spoon mango chutney on top of each filled egg for a sweet contrast. If you do not want too much sweetness, just add a small dollop; it is about what suits your taste!
- Chill & Serve: Let those beauties chill in the fridge for about 20 minutes. This will help sharpen all those flavors. When you take them out, they should feel cool to the touch, and the colors will pop. Serve them up before they get too cozy in the fridge!
Notes
- Storage Tips: Assembled deviled eggs will keep for up to two days in the refrigerator.
- Expert Tips: For a smoother filling, push yolks through a sieve. Use a ziptop bag for easy filling of egg whites. Adjust the spice level by modifying the amount of cayenne to your taste preference.
- Reheating Instructions: These deviled eggs are best served cold and do not require reheating.
- Serving Suggestions: Serve with crispy crackers, pair with a fresh green salad, or offer alongside a cheese platter.
- Recipe Variations: Add diced mango for sweetness, try different curry powders for unique flavor, or substitute lime juice for the vinegar for a zesty twist.
- Ingredient Notes: When selecting eggs, using older ones can help make peeling easier. If the filling is too runny or thick, adjust the consistency by adding more Greek yogurt or mustard.
Nutrition
- Serving Size: 1 egg half
- Calories: 36
- Sugar: 1g
- Sodium: 82mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 82mg