Devilish Curried Eggs
A fun variation on Deviled Eggs, with bright yellow color, zesty flavor and yogurt instead of mayonnaise.
- 12 Eggs
- 1 3.5 oz pkg Yumbini Curried Turmeric and Rice prepared according to package directions
- 1/2-2/3 cup Plain, unsweetened Yogurt adjust depending on texture and how much you like the tangy taste of yogurt
- 1/2 tsp Salt optional
- 1 Tbsp Prepared Mustard optional
- 2 Tbsp Chopped Raisins optional
- Paprika optional
- Parsley optional garnish
- Place whole eggs in a medium large pot and add water so eggs are covered.
- Cover the pot with a lid and heat on high until the water is boiling and steam is coming out the top. Turn off the heat and allow to sit 16 minutes.
- After 16 minutes, quickly drain the hot water and fill the pot with cold water. Do this a couple times so the eggs cool very quickly. (At this point, the eggs can be dyed using food coloring and hidden, if you are into that. Just make sure to count the eggs before hiding and send your hunters back out if any are missing!)
- While the eggs are cooking, prepare the Curried Turmeric Yumbini using 3/4 cup of water according to package directions. Set aside to cool.
- Peel the eggs under running water. Don't worry, there will always be a few ugly ones. Put them on a separate plate for "tasting".
- Cut the eggs in half lengthwise. Drop the yolks into a bowl and arrange the whites on a large platter or egg plate.
- Mash the yolks with the back of a fork until smooth.
- Add the yogurt, Yumbini, and if desired, salt, mustard and raisins. Adjust the amount of yogurt according to your preference. Texture of the mixture should be soft but not runny.
- Fill the hollows of the whites with a large spoonful of the egg yolk mixture. Top with paprika and garnish with parsley if desired. Serve immediately or refrigerate, covered, for up to 8 hours.