Jennifer Causey
Hands-On Time
30 Mins
Total Time
1 Hour 30 Mins
6 servings

As old-school as deviled eggs may seem, they’re still turning up on menus at the trendiest restaurants. These Turmeric Deviled Eggs take a Mediterranean turn. Skip the mayo and reach for protein-packed Greek yogurt instead and a little bit of tahini. Tahini is a sesame paste usually found in hummus and may have anti-inflammatory perks. It also happens to be a good source of protein and healthy fats. The quick turmeric pickle will dye the eggs a pretty golden color while balancing all the creaminess. Top the eggs with a mixture of white and black sesame seeds, freshly ground black pepper, and a sprinkle of paprika.

How to Make It

Step 1

Bring a medium saucepan filled with water to a boil over medium-high. Gently add eggs to water; boil 12 minutes. Drain; rinse eggs under cold water until cooled, about 5 minutes. Peel eggs; place in a medium-size heatproof bowl.

Step 2

Bring vinegar, 1 cup of the water, and ½ teaspoon of the salt to a simmer in a medium saucepan over medium-high. Remove from heat; whisk in turmeric. Pour mixture over eggs in bowl. Refrigerate, partially covered, at least 1 hour or up to overnight.

Step 3

Drain eggs; discard liquid, or reserve for another use. Cut eggs in half lengthwise. Scoop out yolks with a spoon, and transfer to a small bowl; set egg whites aside. Add yogurt, tahini, and remaining 1 teaspoon water to yolks; mash until smooth. Stir in remaining ½ teaspoon salt.

Step 4

Transfer yolk mixture to a Ziploc plastic bag; seal bag. Cut tip off 1 bag corner; pipe yolk mixture into egg white halves. Garnish with pepper, sesame seeds, and paprika.

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