Turmeric Pickled Deviled Eggs 

www.southernliving.com
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Total: 12 hours, 55 minutes

Servings: 16

Cost: $3.31 /serving

Turmeric Pickled Deviled Eggs 

Ingredients

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Instructions

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Step 1

Place ground turmeric, vinegar, 1⅓ cup water, sugar, peppercorns, and 2 teaspoons of the salt in a small saucepan. Bring to a boil over high, stirring occasionally to dissolve sugar. Remove from heat, and cool 25 minutes.

Step 2

Place eggs in a 1-quart canning jar or medium-size container. Pour vinegar mixture over eggs. Loosely cover with lid; chill at least 12 hours or up to 24 hours. (If needed, press plastic wrap directly onto surface of eggs to keep submerged.)

Step 3

Drain eggs; pat dry with paper towels. Cut eggs in half lengthwise. Carefully remove yolks; place in a medium bowl. Set aside egg white halves. Mash yolks using a fork; add mayonnaise, plain whole-milk yogurt, yellow mustard, curry powder, cayenne pepper, and remaining ¼ teaspoon salt, and stir until smooth. Transfer yolk mixture to a ziplock plastic bag, and seal. Snip a hole in tip of plastic bag. Pipe about 1 tablespoon yolk mixture onto each egg white half. Garnish with fresh chives.

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