Curried Deviled Eggs

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   1.

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   Place eggs in medium saucepan and cover with cold water.

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   Bring to a boil over medium-high heat.

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   Reduce heat to a simmer and continue to cook 7 minutes.

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   Drain and transfer eggs to a bowl of ice water until cool, about 5 minutes.

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   2.

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   Meanwhile, heat the oil in a small skillet over medium-high heat until shimmering.

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   Add the curry powder and cook until lightly toasted and fragrant, about 30 seconds.

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   Transfer to a medium bowl.

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    3.

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    Peel eggs, then halve lengthwise, and pop the yolks from the whites.

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    Set the whites aside, rounded side up on a plate.

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    Mix the yolks into the curry oil, along with the yogurt, blending until smooth.

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    Stir in the chutney, chopped cilantro, and season with 1/2 teaspoon salt.

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    Spoon the yolk mixture into the whites and top with a dusting of curry powder and cilantro leaf, if desired.

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    Serve at room temperature or cover and refrigerate until ready to serve.

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    Calories: 55

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    Total Fat: 3.5 grams

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    Saturated Fat: 1 grams

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    Total Carbohydrate: 2 grams

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    Protein: 4 grams

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    Sodium: 115 milligrams

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    Cholesterol: 106 milligrams

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    Fiber: 0 gram

* Per serving · 4 servings · Values may vary.

No additional tips available.