Curried Deviled Eggs


People have been deviling eggs for almost as long as there have been eggs to devil. Recipes can be found in writings from ancient Rome, thirteenth-century Andalusia, and current culinary blogs worldwide. I’m into deviled eggs both for their flavor and for practical reasons. They keep well in the fridge, and they’re an ideal protein-packed snack. Grandma might have spiked them with a little paprika on top, but the flavors I’ve come up with are a lot more interesting: mint, cilantro, curry powder, and turmeric. Nana will either be astounded or appalled, depending upon whether she considers you to be inspired or heretical. I’m betting she’d go with inspired. 

4 organic eggs
2 tablespoons organic plain yogurt
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh mint
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt

Put the eggs in saucepan and add enough cold water to cover them by about 1 inch. Bring to a boil over medium-high heat, then cover and immediately remove
from the heat. Let sit for 15 to 18 minutes, until the water is tepid.

Transfer the eggs to a bowl of cool water. When they’re cool enough to handle, peel them under cold running water. Cut the eggs in half lengthwise. Scoop
out the yolks and put them in a small bowl. Add the yogurt, cilantro, 1 teaspoon of the mint, curry powder, turmeric, pepper, and salt and stir with a fork until
smooth. Spoon the mixture into the egg whites and sprinkle with the remaining mint.

COOK’S NOTE: If you bring the eggs to room temperature before cooking them, you’ll shave a few minutes off the cooking time and also decrease the chance of the eggs cracking in the hot water. To bring them to room temperature more quickly, put them in a bowl of warm water. And if you’d like to boil them in advance, it’s fine to store them in their shells in the refrigerator for up to 3 days.

Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

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