Instructions:

• Start by placing 6 large eggs in a medium pot. Cover them with cold water, ensuring there’s about an inch of water above the eggs. Add 1 tablespoon of kosher salt to the water, which helps in peeling the eggs later. Bring the water to a rolling boil over medium-high heat.
• Once the water reaches a boil, cover the pot and remove it from the heat. Let the eggs sit in the hot water for about 12 minutes for hard-boiled eggs. After the time is up, transfer the eggs to an ice bath to cool for about 5-10 minutes.
• Once the eggs are cool, gently tap them on a hard surface to crack the shells, then peel them under running water to help remove the shells more easily.
• Cut each egg in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and mash them with a fork or potato masher until smooth. Add the Greek yogurt, Dijon mustard, white vinegar, curry powder, ground mustard powder, and cayenne pepper. Mix until well combined and creamy.
• Using a spoon or a piping bag, fill each egg white half with the yolk mixture. Be generous, as this is where all the deliciousness lies!
• Sprinkle the filled eggs with ground paprika and finely chopped fresh chives for garnish. Arrange them on a serving platter and enjoy your Curried Deviled Eggs!