At one of our favorite restaurants, Kurt always orders the Bavarian Omelette, which is filled with delicious curried beef and is somehow sweet, not spicy.
And that is how I came up with adding curry to eggs. It's delicious!
Plus if I tried to make normal deviled eggs they would inevitably be inferior to Kurt's great-grandmother's deviled eggs, and then we would both be sad because she lives a thousand miles away. But if I make deviled egg variations, we can just enjoy them for what they are.
Pretty sure you can figure this out but I will put directions because I'm so professional... put the egg yolks in a sandwich baggie with a good amount of greek yogurt (about the same volume of yogurt as of egg yolk), a bunch of curry powder (the basic stuff from the grocery store is really not hot at all), a little paprika, and a little honey. Have fun squishing the baggie until it's all one color, then cut a hole in the corner and pipe it out into the egg white halves. Top with a sprinkle of curry powder and/or paprika.
I originally used yogurt because we didn't have sour cream (don't even talk about mayonnaise to me because it's a weird color and tastes gross... I usually just use sour cream) but I think it actually adds a nice tangy taste. Plus, it makes these completely good for you unless you are one of those people who only eat egg whites because the yolks are too fatty.