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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.

Ann Taylor Pittman
Recipe by Cooking Light April 2017

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Credit: Hector Manuel Sanchez

Recipe Summary test

active:
40 mins
total:
4 hrs 45 mins
Yield:
Serves 12 (serving size: 2 egg halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

88 calories; fat 6.1g; saturated fat 1.6g; mono fat 2.6g; poly fat 1.4g; protein 7g; carbohydrates 1g; cholesterol 186mg; iron 1mg; sodium 200mg; calcium 33mg.
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