Categories: Appetizers

Ingredients

• 2 cups water
• 1 cup apple cider vinegar
• 1 Tbsp. dried ground turmeric
• 2 3/8 teaspoons kosher salt, divided
• 12 hard-cooked large eggs, peeled
• 3/4 teaspoon Madras curry powder
• 1/4 teaspoon ground cumin
• 1/4 cup canola mayonnaise
• 1/4 cup plain 2% reduced-fat Greek yogurt
• 2 tablespoons chopped fresh chives
• Additional chopped chives (optional)

Directions

1. Combine 2 cups water, vinegar, turmeric, and 2 teaspoons salt in a bowl or large jar. Add eggs; chill 4 to 8 hours, turning occasionally to “stir.” Drain eggs; pat dry with paper towels.

2. Heat a small skillet over medium. Add curry powder and cumin; cook, stirring constantly, until fragrant, about 1 minute. Cool.

3. Cut eggs in half crosswise; carefully remove yolks, and place in a mini food processor. Cut a sliver off each rounded bottom of egg white (so eggs will sit flat); place egg whites on a platter. Add mayonnaise, yogurt, curry mixture, and remaining 3/8 teaspoon salt to processor; pulse until smooth, adding 1 or 2 tablespoons water if mixture becomes too thick. Add chives; pulse to combine. Divide filling evenly among egg whites; top with additional chives, if desired.

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