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Curried Deviled Eggs

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6 hard-boiled eggs, sliced in half, lengthwise
1/4 cup, drained Dannon All Natural Plain Yogurt (see note)
2 teaspoons Dijon-style mustard
1 teaspoon curry powder
1/4 teaspoon hot sauce (or more to taste)
2 teaspoons green onion, minced
1 tablespoon celery, minced
1/8 teaspoon salt, or to taste

1. Carefully remove egg yolk from eggs and place in mixing bowl and mash.

2. To the yolks, add Dannon All Natural Plain Yogurt, mustard, curry powder, hot sauce, green onion and celery. Mash together and mix well. Taste filling and add salt to taste. Add more hot sauce, if desired, for spicier eggs.

3. Use a spoon or pastry bag to fill egg whites with yolk mixture.

Note: Spoon one cup yogurt into a strainer lined with cheesecloth or a coffee filter. Place a bowl under strainer to catch liquid (whey) that drains from yogurt. Cover and refrigerate 3 hours. Discard liquid.

Yield: 6 servings

 

(AS)

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