Curried Deviled Eggs

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  1 tbsp 1 Tablespoon Kosher Salt (Plus 1/4 Teaspoon, Divided)
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  6 Egg, Whole, Large(264g)
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  0.3 cup Greek Yogurt (Nonfat)

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

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  2 tsp Mustard, Dijon

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

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  1 tsp Vinegar, White
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  0.8 tsp Curry Powder, Ground
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  0.3 tsp Mustard powder
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  0.1 tsp Cayenne Pepper, Ground
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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 1 tablespoon kosher salt, and bring to a boil over high heat. Gently lower the large 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 through.
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 the remaining 1/4 teaspoon kosher salt until smooth and well combined.
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 with no lumps remaining. 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 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.