Golden Deviled Eggs

These Golden Deviled Eggs are pickled with turmeric until they get this beautiful golden color. Perfect and festive for Easter!

I first experimented with these Golden Deviled Eggs last Easter- I wanted something bright and colorful that felt fun for spring. After hard boiling, I tried briefly pickling the eggs in a mixture of vinegar, pickling spices, and turmeric, which gave the whites a golden hue and a slightly tangy flavor. The color alone makes them stand out on a platter, especially for spring gatherings, brunches, or holiday spreads.

Inside, I decided to add a little ginger to compliment the turmeric. The yolks are blended until smooth and mixed with finely chopped pickles and a touch of minced ginger for a bright, slightly zippy bite. Top with some chopped chives to give them a touch of green and you have these super springy, colorful deviled eggs.

• Easter

Golden Deviled Eggs

These Golden Deviled Eggs are pickled with turmeric until they get this beautiful golden color. Perfect and festive for Easter!

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Ingredients

Serves 12 Deviled Eggs

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The eggs:

• ▢ 1 1/3 cup apple cider vinegar
• ▢ 1/3 cup water
• ▢ 2 tbsp sugar
• ▢ 2 tsp ground turmeric
• ▢ 6 Hardboiled eggs*

The filling:

• ▢ 6 yolks from the pickled hard boiled eggs
• ▢ 3 tbsp mayo
• ▢ 1 tbsp dijon mustard
• ▢ 1 tsp minced fresh ginger
• ▢ 2 tbsp chopped pickles
• ▢ Cracked black pepper
• ▢ Paprika for topping
• ▢ Chopped chives for topping

Instructions 

• To be done ahead: Pickle the eggs by adding vinegar, water, sugar, salt, and turmeric to a simmer in a saucepan. Place peppercorns, and eggs in a large mason jar. Once the sugar dissolves, pour the vinegar mixture over the eggs, secure the lid and refrigerate for at least 2 days and up to 2 weeks.
• Make the deviled eggs: Once eggs have been pickled and have that golden hue, you can turn them into deviled eggs by removing the yolks from the middle and adding to a bowl.
• With a fork, mash the egg yolks and then stir in the mayonnaise , mustard, pickles, ginger and pepper until creamy and combined.
• With a spoon or piping bag, add a heaping amount of yolk mixture back into the yolk reservoir of each halved egg.
• Sprinkle with chopped chives and a dusting of paprika. Enjoy!

Video

Notes

*Bring a pot of water to a gentle boil, and gently place 6 eggs in the water, fully submerged. Cook for about 9 minutes. In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to place them into the ice bath. When the eggs are cool, remove them and crack and peel.