snack — vegetarian

Yellow Turmeric Pickled Deviled Eggs With Creamy Curry Filling

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prep time 10 minutes
cook time 5 minutes
yield 12 deviled egg halves


What gives these pickled deviled eggs a sunny yellow shade? A tangy turmeric pickling liquid that doubles as a natural dye! The creamy curry filling matches both in color and flavor, and can be made as strong or as mild as your heart desires based on how much curry powder you choose to add. Both mayonnaise and plain Greek yogurt add the perfect smooth and velvety texture to the filling, so feel free to use your favorite or add a little of each into the mix!

BY:Peas and Crayons


For the eggs:

  • 6 Nellie's Free Range Eggs, hard-boiled (Or one batch of our Instant Pot deviled eggs, prepared through step 5 and left whole after peeling)
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 tablespoon ground turmeric
  • 1 teaspoon salt

For the filling:

  • 3 teaspoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon yellow curry powder
  • 1/8 teaspoon cumin
  • 1/8 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Paprika and fresh scallions, chopped, for garnish


To make the eggs:

  • Add eggs, water, apple cider vinegar, turmeric, and salt to a lidded container. Cover tightly and refrigerate for 1 hour or until the outside of the eggs are a pretty pastel yellow.
  • Slice each egg in half lengthwise. Set whites aside and add yolks to a medium bowl for the filling.

To make the filling:

  • In the bowl with egg yolks, combine mayonnaise, Dijon, curry powder, cumin, salt, and pepper. Mash with a fork until smooth or whip until creamy with an electric hand mixer.
  • Taste mixture and add extra seasoning if needed.
  • Using a spoon or a piping bag, add mixture to halved hard-boiled eggs. Top with fresh scallions and paprika. Eggs may be chilled first or enjoyed right away at room temperature.
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