Turmeric-Pickled Deviled Eggs PT285M https://img5.recipesrun.com/201907/2019/1024/78/3/443063/300x200x90.jpg Deviled eggs get way more interesting when the eggs are pickled in a tangy brine that also dyes them a lovely color. The brine features turmeric, an orange-fleshed root that lends the eggs golden color and a peppery taste that’s matched by curry flavors in the filling. The longer the eggs marinate in the brine, the firmer they become and the more vibrant the color gets. If you’d like a tangier flavor, use some of the brine to loosen the filling instead of water. To update the look of these eggs, we cut them in half crosswise instead of lengthwise; you’ll need to slice a tiny sliver off each end so the egg halves won’t wobble on the platter. 12 servings Ingredients: Additional chopped chives (optional) 2 tbsp. chopped fresh chives 1/4 cup plain 2% reduced-fat Greek yogurt 1/4 cup canola mayonnaise 1/4 tsp. ground cumin 3/4 tsp. Madras curry powder 12 hard-cooked large eggs, peeled 2 1/2 tsp. kosher salt, divided 2 tbsp. grated fresh turmeric 1 cup apple cider vinegar 2 cups water

Turmeric-Pickled Deviled Eggs

4.5

( By Tracy )

Deviled eggs get way more interesting when the eggs are pickled in a tangy brine that also dyes them a lovely color. The brine features turmeric, an orange-fleshed root that lends the eggs golden color and a peppery taste that’s matched by curry flavors in the filling. The longer the eggs marinate in the brine, the firmer they become and the more vibrant the color gets. If you’d like a tangier flavor, use some of the brine to loosen the filling instead of water. To update the look of these eggs, we cut them in half crosswise instead of lengthwise; you’ll need to slice a tiny sliver off each end so the egg halves won’t wobble on the platter.

01 Information

Grade easy
Serving 12 servings
Calorie 88 Kcal
Prep Time 40 Mins
Cook Time 245 Mins
Total Time 285 Mins

02 Ingredients

- Additional chopped chives (optional)
- 2 tbsp. chopped fresh chives
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 1/4 cup canola mayonnaise
- 1/4 tsp. ground cumin
- 3/4 tsp. Madras curry powder
- 12 hard-cooked large eggs, peeled
- 2 1/2 tsp. kosher salt, divided
- 2 tbsp. grated fresh turmeric
- 1 cup apple cider vinegar
- 2 cups water

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03 Method

Step 1

Combine 2 cups water, vinegar, turmeric, and 2 teaspoons salt in a bowl or large jar. Add eggs; chill 4 to 8 hours, turning occasionally to "stir." Drain eggs; pat dry with paper towels.
Step 2

Heat a small skillet over medium. Add curry powder and cumin; cook, stirring constantly, until fragrant, about 1 minute. Cool.
Step 3

Cut eggs in half crosswise; carefully remove yolks, and place in a mini food processor. Cut a sliver off each rounded bottom of egg white (so eggs will sit flat); place egg whites on a platter.
Step 4

Add mayonnaise, yogurt, curry mixture, and remaining 1/2 teaspoon salt to processor; pulse until smooth, adding 1 or 2 tablespoons water if mixture becomes too thick. Add chives; pulse to combine. Divide filling evenly among egg whites; top with additional chives, if desired.

04 Author

Tracy

109 Recipes

Turmeric-Pickled Deviled Eggs

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