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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 113.3
  • Total Fat: 8.8 g
  • Cholesterol: 213.7 mg
  • Sodium: 130.6 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.3 g
  • Protein: 6.9 g

View full nutritional breakdown of Anni's Develed Eggs with Curry and Capers calories by ingredient
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Anni's Develed Eggs with Curry and Capers

Submitted by: JOEANNI

Introduction

This has great curry flavor with just a touch of heat at the end. The texture is smooth with a lttle burst of citrus from the capers. The basil adds a fresh finish. The fat is lowered with the addition of non-fat greek yogurt to the mayo. This has great curry flavor with just a touch of heat at the end. The texture is smooth with a lttle burst of citrus from the capers. The basil adds a fresh finish. The fat is lowered with the addition of non-fat greek yogurt to the mayo.
Number of Servings: 6

Ingredients

    Hard Boiled Egg, 6 large
    Plain Non-Fat Greek Yogurt, 2 tablespoons
    Mayonnaise, regular, 2 tablespoons
    Capers, canned, 1 tablespoon (drained & rinsed)
    Curry powder, 2 teaspoons
    Basil, 1 tablesoon (chopped fine)
    Ground Cayanne Pepper, dash or two (however much heat you like.)
    Salt 1/2 teaspoon
    Pepper

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Directions

1. Boil 6 eggs. I put them in a pan and cover with water. Add about a tablespoon of sal and a tablespoon of vinager. This will make it easy to peal the eggs. (I swear) Bring to a boil then lcover and ower the heat to simmer for 15 minutes.

2. Peal the eggs under cold running water. Cut in half and remove the yokes into a bowl. Then mash with a fork.

3. Mix a smal bowl the mayo, yogurt, curry powder, cayanne pepper, salt and pepper.

4. Add to the eggs, mix in the capers and basil. Stir

5. Stuff the egg white halves and garnish with a little saved basil. Serve chilled

Number of Servings: 6

Recipe submitted by SparkPeople user JOEANNI.






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