Turmeric Dyed Curry 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.
Servings: 14 deviled eggs
Calories: 60kcal
Ingredients
- 2 cups water
- 1 cup cider vinegar
- 2 Tbsp. ground turmeric
- 2 tsp. Kosher salt
- 7 hard boiled eggs peeled
- 1/4 tsp. curry or to taste
- 1/8 tsp. cumin or to taste
- 1/4 cup light mayonnaise
- Salt to taste
- Chopped fresh chives for garnish
Instructions
- 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
Serving: 1 | Calories: 60kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 94mg | Sodium: 340mg | Potassium: 99mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg