Curried Deviled Eggs by Dannon Oikos®

Curried Deviled Eggs by Dannon Oikos®

3

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

Ingredients

servings 171 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 425 mg
  • 142%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Carefully remove egg yolk from eggs and place in mixing bowl and mash.
  2. To the yolks, add Dannon(R) 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.
  3. 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.
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Reviews

3
  1. 4 Ratings

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Not so great. Very bland, even after adding salt and mayo. Also, make sure you REALLY like curry before making this. I was imagining a hint of curry, but no. Way curry-ish.

its a simple recipe that everyone can do plus very yummy!!

I love curry and my husband hates mayo, so I thought I'd give this recipe a try. The filling was dry and bland. Next time, I would not drain the yogurt. And I would boost the salt a bit. Be sure...