Curried Deviled Eggs with Greek Yogurt – a delicious recipe with Eggs, Greek Yogurt, Curry, Salt, Red Pepper, Turmeric. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
In a large pot, place the eggs and fill with water so that eggs are well covered.
2
Cover the pot, heat on high and bring to a boil.
3
Boil eggs for 12 to 15 minutes.
4
Once eggs are finished, transfer them immediately to an ice water bath.
5
This makes it easier to peel the eggs when they are cool.
6
When eggs have cooled, peel them and cut them in half lengthwise.
7
Scoop the egg yolks into a small mixing bowl and leave the egg whites on a serving plate.
8
Add Greek yogurt, curry powder, salt and red pepper flakes to the mixing bowl and mash with a fork and stir until the yolks are creamy.
9
Scoop heaping spoonfuls of the yolk mixture back into the egg whites.
10
Garnish with paprika, turmeric and more red pepper flakes.
374
kcal
Calories
20
g
Fat
32
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 whole Eggs, 3 Tablespoons Greek Yogurt, 3/4 Tablespoons Good Quality Yellow Curry Powder, 1 pinch Salt, and more.
Yes, Curried Deviled Eggs with Greek Yogurt falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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