Pickled Deviled Eggs! Easter egg hunts, summer picnic potlucks and a great quarantine snack ;) They are easy to make and are always a hit.
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 beetroot/food color and turmeric, that lends the eggs a red and yellow color and a peppery taste that’s matched by curry flavors in the filling.
What’s so “deviled” about deviled eggs? Just the little bit of spice that you add to the filling.
Preparation Time: 40 mins
Total Time: 4 Hours 45 mins
Yield: Serves 12 (serving size: 2 egg halves)
Ingredients
2 cups water
1 cup apple cider vinegar
1/4 cup boiled beetroot water/ 1 teaspoon turmeric powder or desired food color
2-3 teaspoons salt, divided
12 hard-cooked large eggs, peeled
3/4 teaspoon Madras curry powder
1/4 teaspoon ground cumin
1/4 cup mayonnaise
1/4 cup yogurt
2 tablespoons chopped coriander
Instructions
Step 1
Combine 2 cups water, vinegar, desired dye (I used 1/4 cup boiled beetroot water and 1/4 teaspoon red food color for a few eggs and turmeric for the rest), 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; roast, stirring constantly, until fragrant, about 1 minute. Cool.
Step 3
Cut eggs in half crosswise; carefully remove yolks, and place them in a 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 coriander leaves; pulse to combine. Divide filling evenly among egg whites; top with additional coriander leaves, if desired.
Note
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.
Do try it out! Hope you enjoy eating them as well as making them. :)
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