Curry Deviled Eggs: Recipe

Despite my aversion to Christmas, I have always loved Easter. My experience of it was never religious, but purely secular. Growing up, Easter meant a celebration of Spring, egg hunts, fluffy bunnies and chicks, dyeing eggs with onion skins and flowers, and chocolate, chocolate, chocolate. For several years I got to work in a gourmet store in the weeks leading up to Easter. The only thing better than taking home broken chocolate Santas had to have been taking home broken chocolate bunnies

My other favorite memories of Easter include the ones spent in Italy where I saw the spectacular exploding carriage ritual in Florence known as Lo Scoppio del Carro. Of course there was also food, including those lovely hollow Perugina eggs filled with toys and the traditional dove-shaped sweet bread called La Colomba.

How much do I love Easter? I even love deviled eggs. That's the featured recipe today over at the Dannon Kitchen. Read my post about angel food and devil's food. It's tricky to take pictures of deviled eggs, but this photo is one of my favorites from the project.

Curry Deviled Eggs

6 hard-boiled eggs, sliced in half, lengthwise
1/4 cup, drained Dannon® All Natural Plain Yogurt (see note)
2 tsp. Dijon-style mustard
1 tsp. curry powder
1/4 tsp. hot sauce (or more to taste)
2 tsp. green onion, minced
1 Tbsp. celery, minced
1/8 tsp. salt, or to taste

1. Carefully remove egg yolk from eggs and place in mixing bowl and mash.

2. To the yolks, add Dannon® All Natural Plain Yogurt, mustard, curry powder, hot sauce, green onion and celery. Mash together and mix well. Taste filling and add salt to taste. Add more hot sauce, if desired, for spicier eggs.

3. Use a spoon or pastry bag to fill egg whites with yolk mixture.
Note: Spoon one cup yogurt into a strainer lined with cheesecloth or a coffee filter. Place a bowl under strainer to catch liquid (whey) that drains from yogurt. Cover and refrigerate 3 hours. Discard liquid.

Yield: 6 servings

Enjoy!

FOOD