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Turmeric-Pickled Deviled Eggs

Turmeric-Pickled Deviled Eggs

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Photo: Hector Manuel Sanchez

Total Time

4 Hours 45 Mins


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.


  • 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)

Nutritional Information

  • Calories 88
  • Fat 6.1g
  • Satfat 1.6g
  • Monofat 2.6g
  • Polyfat 1.4g
  • Protein 7g
  • Carbohydrate 1g
  • Fiber 0.0g
  • Cholesterol 186mg
  • Iron 1mg
  • Sodium 200mg
  • Calcium 33mg
  • Sugars 0g
  • Est. added sugars 0g

How to Make It

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. 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.

Watch the video: How To Make Pickled Eggs Tavern. Bar. Pub Style (June 2022).