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Deviled Eggs

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Curried Deviled Eggs by Dannon Oikos®

By: Dannon Oikos®

"Deviled eggs with a zesty, creamy filling are always a hit at potlucks, picnics, or as a party appetizer."

Rate/Review | Read Reviews (3)

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

12 large hard-boiled eggs, sliced in half lengthwise
1/2 cup drained Dannon® Oikos Greek Plain yogurt
1 tablespoon Dijon-style mustard
2 teaspoons curry powder
1/4 teaspoon hot sauce (or more to taste)
1 tablespoon green onion, minced
2 tablespoons celery, minced
1/8 teaspoon salt, or to taste

Directions

Carefully remove egg yolk from eggs and place in mixing bowl and mash.
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.
Use a spoon or pastry bag to fill egg whites with yolk mixture.

Footnotes

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.