CURRIED DEVILED EGGS
1 Tbs. kosher salt, plus ¼-½ tsp. divided
6 large eggs
1/3 c. plain Greek yogurt
2 tsp. Dijon mustard
1 tsp. white vinegar
¾ tsp. curry powder
¼ tsp. ground yellow mustard
1/8 tsp. cayenne pepper or to taste
Ground paprika for garnish
Finely chopped coriander for garnish
Fill a saucepan with enough water to cover the eggs by 1-inch. Add 1 Tbs. salt and bring to a gentle boil. Once the water is boiling, gently lower in the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs 14 minutes. A few minutes before the eggs are finished cooking, fill a large bowl with ice water. With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into the ice water. Let cool completely, about 15 minutes, then peel under cool running water. In a medium bowl, stir together Greek yogurt, mustards, vinegar, curry, cayenne, and ¼ tsp. salt. Cut the eggs in half from tip...
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