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!
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: 12 servings
Calories: 41kcal
Ingredients
- 6 large eggs
- ยผ cup Greek yogurt or dripped yogurt
- ยผ teaspoon turmeric
- ยฝ teaspoon curry powder
- ยฝ 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
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.
Nutrition
Calories: 41kcal | Carbohydrates: 1g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 156mg | Potassium: 49mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 151IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 1mg
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