Curried Deviled Eggs (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
6 large eggs |
2 teaspoons vegetable oil |
1/2 teaspoon curry powder, plus more for dusting |
1/4 cup plain greek yogurt |
3 tablespoons mango chutney, finely chopped, if chunky |
2 teaspoons chopped fresh cilantro, plus leaves for topping |
kosher salt |
Directions:
1. 1. Place eggs in medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat to a simmer and continue to cook 7 minutes. Drain and transfer eggs to a bowl of ice water until cool, about 5 minutes.
2. 2. Meanwhile, heat the oil in a small skillet over medium-high heat until shimmering. Add the curry powder and cook until lightly toasted and fragrant, about 30 seconds. Transfer to a medium bowl.
3. 3. Peel eggs, then halve lengthwise, and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks into the curry oil, along with the yogurt, blending until smooth. Stir in the chutney, chopped cilantro, and season with 1/2 teaspoon salt. Spoon the yolk mixture into the whites and top with a dusting of curry powder and cilantro leaf, if desired. Serve at room temperature or cover and refrigerate until ready to serve.
4. Calories: 55
5. Total Fat: 3.5 grams
6. Saturated Fat: 1 grams
7. Total Carbohydrate: 2 grams
8. Protein: 4 grams
9. Sodium: 115 milligrams
10. Cholesterol: 106 milligrams
11. Fiber: 0 gram
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