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side of golden deviled eggs

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

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!

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.