From Scratch

Something about food blogging should have been obvious from the start, but wasn’t: I think about food more than I used to and probably a lot more than you do. So while I was at dinner at an Indian restaurant recently, enjoying my raita, I thought about the no mayo deviled eggs I was working on and figured, Why not?

Even though I’ve long wondered why deviled eggs are so called, it wasn’t till last week that I bothered to find out. And here’s the answer in a nutshell: deviled means it has mustard. Since curry powder has mustard, I’m comfortable calling these “deviled” eggs. Like raita, they use yogurt.

Unlike my No Mayo Deviled Eggs with Crab, this recipe uses all the yolks and the filling is a consistency that can be piped. While I used minced, fresh flat-leaf parsley as a garnish, feel free to use finely-diced greens from the scallions instead if you know everybody will like that. Use whatever you wish.

A word about the yogurt: I used regular, not fat-free here. Whichever you use, do plop it into a small strainer for a few minutes to let the liquids drain away. Nothing worse than watery yogurt and a watery filling.

And if you make fresh curry powder from scratch, there’s a special place in heaven for you. You’d probably not need to reduce the amount because if your palate is like that of a Pakistani former neighbor who made hers, you won’t think it’s too spicy. Indeed, the opposite might be true.

Ella’s No Mayo Curried Deviled Eggs

6 large hard cooked eggs, halved, yolks removed
1/4 cup plain yogurt, full-fat, drained
1 tablespoon minced green onion, white part
1 teaspoon curry powder or more to taste
Coarse salt and fresh-ground pepper
Minced fresh parsley for garnish

Mash all yolks with a fork. Add yogurt, minced green onion and curry powder; mix well until pasty. Add salt and pepper to taste. 

Pipe or spoon filling into egg halves, mounding slightly. Cover and chill. Garnish just before serving.

Related posts: No Mayo Deviled Eggs with Crab 

How to: Better Hard Cooked Eggs 

No Mayo Potato Salad

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Tags: eggs, quick