Instructions

• Put the eggs in a single layer in a saucepan and add enough cold water to cover them by 1 inch. Add 1 tablespoon kosher salt. Bring the water to a gentle boil, then gently lower the eggs into the water (use a slotted spoon) and reduce the heat to maintain a gentle boil. Cook the eggs for 14 minutes.
• Using a slotted spoon, transfer the eggs immediately to a large bowl of ice water. Let them cool completely, about 15 minutes. Peel the eggs under cool running water.
• In a medium bowl, stir together 1/3 cup non‑fat plain Greek yogurt, 2 teaspoons Dijon mustard, 1 teaspoon white vinegar, 3/4 teaspoon curry powder, 1/4 teaspoon ground mustard powder, 1/8 teaspoon cayenne pepper, and 1/4 teaspoon kosher salt.
• Cut each egg in half lengthwise (tip to tip). Gently scoop the yolks into the bowl with the yogurt mixture. (For a very smooth filling, press the yolks through a fine-mesh sieve into the bowl.)
• Mash the yolks into the yogurt mixture with the back of a fork until smooth and well combined. Taste and add more cayenne pepper and/or salt if desired.
• Fill the hollowed egg white halves with the yolk mixture using a small spoon or by placing the mixture in a zip‑top bag, snipping off a corner, and piping it in. Arrange the filled eggs on a platter and refrigerate until ready to serve.
• Just before serving, sprinkle the deviled eggs with ground paprika and finely chopped fresh chives.