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Curried Devilled Eggs
Makes 12 devilled egg halves
Well-crafted devilled eggs never disappoint as an appetizer. Along with Dijon and vinegar, curry powder is incorporated into the filling of these devilish eggs for some unexpected flavour. Using lactose-free yogurt for a creamy filling is a digestive-friendly alternative to mayonnaise.
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Ingredients
- 6 large organic eggs
- 2 Tbsp (30 mL) lactose-free yogurt
- 1 Tbsp (15 mL) creamy Dijon mustard
- 2 tsp (10 mL) cider vinegar
- 2 tsp (10 mL) yellow curry powder
- 1/8 tsp (0.5 mL) cayenne powder
- 1/4 tsp (1 mL) salt
- 3 Tbsp (45 mL) grapeseed or avocado oil
- 1 tsp (5 mL) sesame seeds
- 2 Tbsp (30 mL) chopped cilantro
Directions
01
In medium saucepan, bring 2 inches (5 cm) water to a boil. Fill large bowl with ice and water for ice bath. Add a steamer basket to pan and place eggs in basket in single layer. Steam for 15 minutes and then immediately transfer eggs to ice bath. Let rest in ice bath for 30 minutes.
02
Gently break shells in a few places; then start peeling from bottom end where there is an air pocket.
03
With sharp knife, slice shelled eggs in half lengthwise, wiping blade between eggs. In bowl, place egg yolks, yogurt, mustard, vinegar, curry powder, cayenne powder, and salt and mash together. In slow drizzle, add oil, stirring constantly until smooth.
04
Using small spoon, fill egg white cavities with yolk mixture. Arrange on serving platter and scatter sesame seeds and cilantro overtop.
