Turmeric Deviled Eggs

• 2 cup water
• 1 cup apple cider vinegar
• 2 tablespoon grated fresh turmeric or 1 tbsp. dried ground turmeric
• 2 3/8 teaspoon kosher salt, divided
• 6 pete and gerry’s hard boiled eggs
• 1/3 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 cup mayonnaise
• 1 teaspoon dijon mustard
• additional chopped chives (optional)

1. Combine 2 cups water, vinegar, turmeric, and 2 teaspoons salt in a bowl or large jar.
2. Add eggs; chill 4 to 8 hours, turning occasionally to "stir."
3. Drain eggs; pat dry with paper towels.
4. Heat a small skillet over medium. Add curry powder and cumin; cook, stirring constantly, until fragrant, about 1 minute. Cool.
5. 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.
6. Add mayonnaise, mustard, curry mixture, and remaining 3/8 teaspoon salt to processor; pulse until smooth, adding 1 or 2 tablespoons water if mixture becomes too thick.
7. Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the yellow eggs. Sprinkle with chopped chives.