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!
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.
- 6 large eggs
- 1/4 cup Greek yogurt (or dripped yogurt)
- 1/4 teaspoon ground tumeric
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 2 tablespoons finely chopped dill pickles (or other pickles, capers or olives)
- 2 tablespoons finely minced red onion
- 1 tablespoon finely minced chives
- 1 teaspoon chopped dill (plus more for garnish)
- 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.
Makes 12 servings