Sunday, April 12, 2009

Curry Deviled Eggs

I LOVE deviled eggs and this is my favorite! This recipe was given to me by my good pal Byron, though I don't think he has ever tried it himself, I will always give him credit for it.  I brought these to Easter Saturday in the park and they were a hit. That's a caviar garnish on the top, pretty fancy aye?!  
10 hard boiled eggs peeled and sliced in half
3 Tbs of nonfat plain yogurt
1 Tbs of dijon mustard
1 tsp of curry powder
salt & pepper
caviar for garnish
Empty yolks into bowl and add yogurt, mustard, curry powder and mix well. Add salt & pepper to mixture and load up your eggs. Spoon a bit of caviar on top of each egg and serve. FYI - if you are making this in advance of a party add caviar just before serving or the liquid from the caviar will run and it won't look all that pretty. If you don't care for caviar use a sliced olive on top or some chives. 
p.s.  That's a circa 1987 deviled egg tray made by Tupperware purchased in Sonoma, CA for $2. 

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