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Turmeric-Pickled Deviled Eggs

Photo: Hector Manuel Sanchez
Active time 40 mins
Total time 4 hrs, 45 mins
Yield

Serves 12 (serving size: 2 egg halves)

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

  • 2 cups water
  • 1 cup apple cider vinegar
  • 2 tablespoons grated fresh turmeric or 1 Tbsp. dried ground turmeric
  • 2 3/8 teaspoons kosher salt, divided
  • 12 hard-cooked large eggs, peeled
  • 3/4 teaspoon Madras curry powder
  • 1/4 teaspoon ground cumin
  • 1/4 cup canola mayonnaise
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons chopped fresh chives
  • Additional chopped chives (optional)

Nutrition Information

  • calories 88
  • fat 6.1 g
  • satfat 1.6 g
  • monofat 2.6 g
  • polyfat 1.4 g
  • protein 7 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 186 mg
  • iron 1 mg
  • sodium 200 mg
  • calcium 33 mg
  • sugars 0 g
  • Est. Added Sugars 0 g

How to Make It

  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.

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

  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. Add mayonnaise, yogurt, curry mixture, and remaining 3/8 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.