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.
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.
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.
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.
Place filling in a piping bag with a plain tip. Divide filling among the eggs. Refrigerate until needed and sprinkle with chives before serving.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.