Curried Deviled Eggs

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  1 Tablespoon Kosher Salt (Plus 1/4 Teaspoon, Divided)
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  Egg, Whole, Large
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  Greek Yogurt (Nonfat)(80g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Mustard, Dijon(10g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Vinegar, White(5g)
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  Curry Powder, Ground(4g)
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  Mustard powder(1g)
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  Cayenne Pepper, Ground(1g)
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  Paprika, Ground
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  Chives, Fresh

Instructions

1. 1Fill a saucepan with enough water to cover the eggs by 1 inch, add salt, and bring to a boil over high heat. Gently lower the eggs into the boiling water and reduce heat to maintain a gentle boil. Cook 14 minutes until the shells are set and yolks are fully cooked.
2. 2Using a slotted spoon, transfer the eggs immediately to a large bowl of ice water. Let cool completely, about 15 minutes, then peel under cool running water until all shell fragments are removed.
3. 3In a medium bowl, whisk together the nonfat Greek yogurt, Dijon mustard, vinegar, curry powder, mustard powder, cayenne pepper, and salt until smooth.
4. 4Slice each cooled egg in half lengthwise. Gently scoop out the yolks with a small spoon and add them to the yogurt mixture. Set the egg white halves aside on a clean surface.
5. 5Mash the yolks into the filling with the back of a fork until completely smooth and no lumps remain. Taste and adjust seasoning with additional salt and cayenne pepper as needed.
6. 6Transfer the curry filling into a piping bag or small zip-top bag with the corner snipped off. Pipe the filling evenly into each egg white cavity until full and rounded.
7. 7Divide the filled eggs evenly into 2 airtight containers while still at room temperature. Cover and refrigerate until ready to serve, up to 5 days.
8. 8Just before serving, sprinkle the paprika and fresh chives over the tops of all deviled eggs for garnish and color.