Yellow is the color of choice for our Easter celebration this year! The bright yellow hue of the deviled eggs we’ll be serving before the meal matches the coloring of the sunny yellow dessert at the end of the meal. It’s a color-coordinated menu! The vibrant color of the eggs is what drew me to this recipe. The eggs moved from “intriguing” to “on the menu” after some background research on turmeric. Given its many health benefits, we plan to do more cooking with this spice!
Turmeric is a perennial plant in the ginger family, native to the southern region of Asia. The rhizomes are boiled then dried before being ground into a powder and used as a coloring and flavoring agent in many Asian & Indian dishes. Turmeric powder has a bitter, pepper-like flavor and an earthy, mustard-like aroma. It is one of the components of curry powder. The purported health benefits are too numerous to list here! This deviled egg recipe uses turmeric for color in the brine and as flavoring in the filling.
Turmeric-Pickled Deviled Eggs
Turmeric-Pickled Deviled Eggs (adapted from cookinglight.com) Time Required 45 minutes + 4 – 8 hours to color the eggs. Makes: 24 egg halves
Ingredients:
- 2 cups water
- 1 cup apple cider vinegar
- 1 tablespoon ground turmeric
- 2 3/8 teaspoons kosher salt, divided
- 12 hard-cooked large eggs, peeled
- 3/4 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 scallion, chopped
- fresh parsley, chopped for garnish
Directions:
Combine the 2 cups of water, vinegar, turmeric, and 2 teaspoons of the salt in a bowl or large jar. Add the eggs, ensuring they are completely covered by the liquid, and chill for 4 to 8 hours, turning the eggs occasionally. Drain the eggs and pat them dry with paper towels.
Prepare the brine for the eggs.
Heat a small skillet over medium heat. Add the curry powder and cumin and cook, stirring constantly, until the spices are fragrant, about 1 minute. Cool.
Heating the curry powder and cumin intensifies the flavor.
Cut the eggs in half and carefully remove the yolks. Mash the yolks well and place the whites on a platter or in an egg dish.
Slice open the eggs and remove the yolks.
Add the mayonnaise, yogurt, curry mixture, and remaining 3/8 teaspoon salt to the bowl of mashed yolks. Add the scallions and 1 or 2 tablespoons of cider vinegar or water if the mixture is too thick. Divide the filling evenly among the egg whites. Top the eggs with the parsley for garnish, if desired. Refrigerate until ready to serve and refrigerate any leftovers.
Deviled eggs are a great intro to Easter dinner!
Yellow deviled eggs fit right in with our color themed Easter menu! ~Linda
Turmeric-Pickled Deviled Eggs (adapted from cookinglight.com) Time Required 45 minutes + 4 – 8 hours to color the eggs, Makes: 24 egg halves
Ingredients:
- 2 cups water
- 1 cup apple cider vinegar
- 1 tablespoon ground turmeric
- 2 3/8 teaspoons kosher salt, divided
- 12 hard-cooked large eggs, peeled
- 3/4 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 scallion, chopped
- fresh parsley, chopped for garnish
Directions:
Combine the 2 cups of water, vinegar, turmeric, and 2 teaspoons of the salt in a bowl or large jar. Add the eggs, ensuring they are completely covered by the liquid, and chill for 4 to 8 hours, turning the eggs occasionally. Drain the eggs and pat them dry with paper towels.
Heat a small skillet over medium heat. Add the curry powder and cumin and cook, stirring constantly, until the spices are fragrant, about 1 minute. Cool.
Cut the eggs in half and carefully remove the yolks. Mash the yolks well and place the whites on a platter or in an egg dish. Add the mayonnaise, yogurt, curry mixture, and remaining 3/8 teaspoon salt to the bowl of mashed yolks. Add the scallions and 1 or 2 tablespoons of cider vinegar or water if the mixture is too thick. Divide the filling evenly among the egg whites. Top the eggs with the parsley for garnish, if desired. Refrigerate until ready to serve and refrigerate any leftovers.