Turmeric Dyed Curry Deviled Eggs
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 14 deviled eggs
These Turmeric Dyed Curry Deviled Eggs are a delight not only for the taste buds but visually so appealing for spring. They are as easy as any other deviled egg is to make.
  • 2 cups water
  • 1 cup cider vinegar
  • 2 Tbsp. ground turmeric
  • 2 tsp. Kosher salt
  • 7 hard boiled eggs, peeled
  • ¼ tsp. curry or to taste
  • ⅛ tsp. cumin or to taste
  • ¼ cup light mayonnaise
  • Salt to taste
  • Chopped fresh chives for garnish
  1. Create a pickling bath for the eggs mixing together the water, vinegar, turmeric and 2 tsp. Kosher salt. Stir to combine and add the eggs. Pickle for 3-8 hours, the longer you pickle the deeper the yellow color and the firmer the eggs will be. Stir gently but frequently to have the eggs colored evenly. Pat dry with a paper towel when finished but keep the pickling liquid.
  2. Cut eggs in half crosswise and remove the yolks. Place in a small food processor. Cut a sliver off the bottom of each egg to allow them to stand.
  3. Add mayo, curry, cumin and salt to the food processor. Pulse unti smooth. Add 1 Tbsp. of the pickling mixture and pulse again. Taste and adjust seasoning if needed.
  4. Place filling in a piping bag with a plain tip. Divide filling among the eggs. Refrigerate until needed and sprinkle with chives before serving.
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/turmeric-dyed-curry-deviled-eggs/