After seeing so may deviled egg recipes flying by while I was cruising the usual social media hangouts, I finally decided to take the plunge.

I curried 6 hard boiled eggs and immediately devoured half of them. I know, this is not meant to be a meal but I couldn't resist. They do make a great starter or snack for sure.

And just to warn you, I've started reading this book, and more than ever I'm hooked on using more healing spices every chance I get. It's a good thing, whether you're inflamed or healthy. Lately it seems like we're on the mend or trying to keep a steady state of low inflammation and high anti-oxidation. Spices, baby!

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Curried Eggs

I've seen many variations on how to make hard-boiled eggs, but the method here works for me every time so I don't stray. Do what works best for you.

Servings: servings

Calories: 41kcal

Ingredients

6 large eggs
¼ cup Greek yogurt or dripped yogurt
¼ teaspoon turmeric
½ teaspoon curry powder
½ teaspoon salt
2 tablespoons dill pickles finely chopped
2 tablespoons onion finely chopped
1 tablespoon chives finely chopped
1 teaspoon fill finely chopped, plus more for garnish

US Customary - Metric

Instructions

For the hard-boiled eggs: fill a saucepan with enough water to cover the eggs and bring the water to a steady low boil. Use a spoon to gently place each egg in the saucepan. Cook eggs for 15 minutes. Immediately take the eggs off heat and cool with cold water.
Take the shell off each egg: gently crack the shell against a hard surface in a few places and carefully peel the shell off the egg.
Slice each egg in half the long way and place the yolks in a mixing bowl.
Use a fork to mash the yolks and add in the yogurt, turmeric, curry and salt.
Add the pickles and half of the onions, chives and dill, and blend well. Save the other half of the onions, chives and dill for garnish.
Scoop the yolk filling into each egg white bowl and top with saved onions, chives and dill.
Serve or store sealed in the refrigerator for a day or so.