Curried Deviled Eggs (Mayo-Free)

These Curried Deviled Eggs are going to be a spicy hit at your Easter celebration.  

Eggs were on sale everywhere this past week because tomorrow is Easter.  I cannot resist a good sale so I bought several cartons and had to come up with a fun deviled egg recipe to enjoy this Easter. 

My kids love deviled eggs and they love curry so this was an experiment that ended with some tasty results.  My daughter popped 5 deviled eggs as soon as I gave the "go ahead" to eat them after taking my photos.  You can say she enjoyed them!

The great part about these eggs is they are are not laden with mayonnaise, instead I used creamy Greek Yogurt.   No one missed the mayo for sure... they  loved that I used the Greek Yogurt and made these eggs a little more guilt free. 

"🐇Hoppy🐇 Easter🐇"!!  Have a wonderful day with your family and friends.

Curried Deviled Eggs (Mayo-Free)
Recipe by Ramona from Kitchen Simmer

Ingredients:
12 large eggs boiled (See my egg boiling tips here)
1 large bell pepper (red or yellow) or mixture of both colors
1 medium sized onion 
1 cinnamon stick (1 inch) optional 
1 tsp curry powder (I used McCormick)
1/8 tsp cumin powder
1/8 tsp turmeric powder
1/8 tsp red chili powder
1/4 tsp rice vinegar
salt and black pepper
1/2 cup Greek Yogurt
1 Tbs honey mustard dressing

Directions:
Step 1:  Boil eggs according to my directions here http://www.kitchensimmer.com/2015/01/tuesday-tips-how-to-boil-egg-perfectly.html

Then peel and cut the eggs in  half either lengthwise or around the middle. 

Step 2: Finely mince onion and bell pepper, I did this in a food processor.  In a frying pan, add 1 Tbs canola oil.  Then add the cinnamon stick and minced onion and peppers.  Saute with a little salt and pepper for several minutes. 

Next add curry powder, red chili powder, cumin powder and turmeric powder.  Fry for about 1 minute.  Then add vinegar and stir well.  Turn off stove and allow mixture to cool.  Once cool, remove cinnamon stick.

Step 3: Separate the yolks from the whites.  Use a fork to crush yolk.  Add the cooled curried mixture to yolks.  Then finish off with Greek Yogurt and Honey Mustard dressing.  Mix well.  Taste for seasoning and adjust salt as needed. Fill whites with curried yolk mixture. **I piped it using a pipping syringe.  Chill until you serve.  Enjoy.

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