Turmeric-Pickled Deviled Eggs PT285M https://img5.recipesrun.com/201907/2019/1024/78/3/443063/300x200x50.jpg 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
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Turmeric-Pickled Deviled Eggs

By Tracy

12 Person
285 Minutes
88 Calories
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.

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

Method

  • 01
    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.
  • 02
    Heat a small skillet over medium. Add curry powder and cumin; cook, stirring constantly, until fragrant, about 1 minute. Cool.
  • 03
    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.
  • 04
    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.

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    Turmeric-Pickled Deviled Eggs

    4.2

    ( 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
    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 Tracy
    109 Recipes

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