Devilled Eggs are a favorite served at any time of the year. This recipe is interesting as the eggs are first “pickled” in a solution of vinegar and turmeric, giving them a soft yellow glow. If you are pushed for time, this step can be omitted and the Devilled Eggs will still be a big hit.
- 2 cups water
- 1 cup cider vinegar
- 2 Tbsp. ground turmeric
- 2 Tsp. Kosher salt
- 12 hard boiled eggs, peeled
- ¼ tsp curry powder or to taste
- 1/8 tsp ground cumin or to taste
- 1/8 tsp Paprika
- ¼ cup light mayonnaise
- salt to taste
- chopped fresh chives for garnish
- 1 tbsp Mango and Cardamom Chutney (mix chutney and break down mango pieces)
- 1 tbsp Spicy Tomato Chutney
- Combine a pickling bath for the eggs mixing together the water, vinegar, turmeric and 2 tsp Kosher salt. Stir to combine and add the peeled eggs. Pickle for 3-8 hours, the longer you pickle the deeper the yellow color and the firmer the eggs will be. Stir gently but frequently to have the eggs colored evenly.
- Remove from the bath, and pat dry with a paper towel.
- Cut the eggs in half crosswise and remove the yolks.
- Cut a sliver off the bottom of each egg to allow them to stand.
- Process yolks with the mayo. Divide the mixture into two equal parts.
- To one part of the mixture add the Mango Chutney and about a ¼ tsp curry powder. Taste and adjust seasoning by adding more chutney or curry powder to taste.
- To the remaining half of yolk mixture, add 1 Tablespoon of the Spicy Tomato Chutney and 1/8 tsp of ground cumin and 1/8 tsp of Paprika. Taste and adjust seasoning, by adding more chutney and spices to taste.
- Divide the filling among the eggs, either using a piping bag, or spooning into each egg.
- On a serving dish alternate the eggs and garnish with chopped chives.