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Turmeric Deviled Eggs

A fun and colorful deviled eggs recipe that's perfect for Easter festivities
turmeric eggs

Pauline Lacsamana

Recipe courtesy of Pete & Gerry's.


  • 2 Cups water
  • 1 Cup apple cider vinegar
  • 2 Tablespoons grated fresh turmeric or 1 Tbsp. dried ground turmeric
  • 2 3/8 Teaspoons 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)


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.

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, 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.

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.