deviled eggs
Curried Deviled Eggs
Ingredients
4 large egg(s), white shelled-variety
3 Tbsp plain fat-free yogurt (Greek!)
2 tsp curry powder, mild-variety
1/4 tsp table salt (Used extra)
4 sprig(s) cilantro, for garnish (exchanged for Paprika 
My additions:
Spicy Mustard
Dill pickles
Vinegar
Black Pepper
Cheyenne Pepper – we like it hot
Instructions:
Place eggs in a medium saucepan and fill with enough water to cover eggs; bring to a boil for 2 minutes. Turn off heat and cover pan; let stand covered for 10 minutes on stove. Place pan in sink and run cold water over eggs until cool (no need to drain first); peel eggs and slice each one in half lengthwise.
Remove yolks and place yolks in a small bowl; mash with yogurt, curry powder and salt. Spoon yolk mixture back into egg white halves and garnish each with a small piece of cilantro. Yields 2 filled egg halves per serving.
Deviled eggs actually date back to the time of Ancient Rome where they were known as Andalusia. Served with spices, vinegar, or fish sauce sprinkled on top, they are a far cry from what we know today. Fortunately our taste buds evolved as did the deviled egg and in the 18th century, cooks started mixing the yolk with spices and cream.
With a holiday weekend ahead I decide to jump in and make my own version of this fun and whimsical dish, a little Leave it to Beaver, a little Andalusia.
