Curry Deviled Eggs

Curry Deviled Eggs

6 hard-boiled eggs, sliced in half, lengthwise
1/4 cup pure canned coconut milk
2 tsp. Dijon-style mustard
1 tsp. curry powder
1/4 tsp. hot sauce (or more to taste)
2 tsp. green onion, minced
1 Tbsp. celery, minced
1/8 tsp. salt, or to taste

Carefully remove egg yolk from eggs and place in mixing bowl and mash.

To the yolks, add coconut milk, 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.

Adapted from: Cooking with Amy: A Food Blog
recipe picture
Amy Sherman