So since we aren't doing mayo in our house now, how in the world would I make deviled eggs? And we must have deviled eggs for Easter....
well, this is how. Yogurt and oil. Like everything else!
They turned out well, but had a different flavor from the usual ones. I don't think it was from the yogurt as much as it was from the curry powder. Either way, they're gone. So they must have been good.
8 eggs, hard boiled (I do it a few days in advance for easier peeling)
1/2 c thickened yogurt (more or less depending on how you like your eggs)
1 tsp oil (I used avacado because I had it, but olive oil would be fine too)
1 TSBP dijon mustard
1/2 tsp curry powder
1/4 tsp celery salt
1/4 tsp onion powder
salt and pepper to taste
Peel and half the eggs, putting the yolks into a bowl.
Add the yogurt and oil and mix well. I've also done this in the mixer and it's worked well!
Add the seasonings.
Scoop it into the egg whites. If you want them to look extra fancy, you can pipe it into the whites using a storage bag with the tip snipped off.
Top with paprika and salt before serving.