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Turmeric Pickled Deviled Eggs


Turmeric pickling

  • 6 hard-boiled eggs* peeled
  • 1 tbsp ground turmeric
  • 1 tsp ground ginger
  • ½ tsp cumin
  • ¼ c rice vinegar
  • ½-1 c water


  • 6 hard-boiled egg yolks from the same eggs above
  • 2 tbsp mayonnaise
  • 2 tsp smooth ground Dijon mustard
  • ½ tsp turmeric
  • ½ tsp ginger
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • Ground cumin to garnish


At least one day before you are going to want them, start the eggs pickling/marinating

  • Combine turmeric, ginger, cumin, rice vinegar, and ½ c water in a container with a lid large enough to hold all the eggs loosely.
  • Add the peeled eggs and add just enough water to cover the eggs. Cover and allow to sit in the fridge for at least 24 hours (no more than 48). Agitate the container every so often to redistribute the spices as they settle out. I simply do so every time I open the fridge.

The day of consumption

  • Remove the eggs from the turmeric mix and slice in half lengthwise. Remove the yolks into a bowl. Set aside the whites.
  • Add the mayonnaise, mustard, turmeric, ginger, salt, and pepper. Blend with a hand mixer until light and fluffy. Add more mayonnaise as needed for preferred consistency.
  • Either pipe the filling into the eggs from a pastry bag or use two small spoons to scoop about 2-3 tsp of filling into the sliced eggs. Sprinkle a bit of cumin over each egg.


*I’m including how to hard-boil an egg well because I know it can elude some people *cough*H*cough*:
Heat a pot of water at least 3 inches deep until boiling. Using a large spoon, add the eggs into the water quickly (straight from the fridge). Add 1 tsp of baking soda per quart of water. Boil for 10 minutes. Immediately submerge in cold water. Change water as it warms.
Adapted from Blind Tiger