Curried Deviled Eggs

A little spice makes these little devils extra delicious.

  • PREPARATION TIME: 15 minutes
  • YIELDS 6 servings


  • 12 large hard-boiled eggs, sliced in half, lengthwise
  • 1/2 cup drained Dannon® Oikos® Greek Plain yogurt
  • 2 tsp. Dijon-style mustard
  • 1 tsp. curry powder
  • 1/4 tsp. hot sauce (or more to taste)
  • 1 Tbsp. green onion, minced
  • 2 Tbsp. celery, minced
  • 1/8 tsp. salt, or to taste
Curried Deviled Eggs


  • Carefully remove egg yolk from eggs and place in mixing bowl and mash.
  • To the yolks, add Oikos® Greek 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.
  • Use a spoon or pastry bag to fill egg whites with yolk mixture.