We’ve never met an Easter recipe we didn’t love, but these Tumeric Deviled Chick Eggs may get extra points! Here’s why: The addition of tumeric, black peppercorn and carrots to the traditional recipe makes these not only healthy, but irresistibly unique and festive! When we tried them in the #WOT Test Kitchen, they were gone in a flash!
Feel free to add in an extra dash of turmeric after taste testing or sprinkle on top! What we also love about this recipe is the addition of yellow mustard … It adds a surprising flavor (in a good way) that is different from other Deviled Egg recipes.
The most important thing to remember here is to not let your eggs overboil.
Great tips on making hard-boiled eggs, shared by Once Upon A Chef: For your standard, large eggs, place carefully (we like to use a wooden spoon to drop them down from the edges) into a pan big enough so they are lined up in a single layer. Cover with cold water one inch above the eggs. Bring the water to a rolling boil over high heat. Remove from heat immediately. Cover. Let stand for 10 minutes.
Set a timer for these to make sure they do not overboil! When finished boiling, strain and run cold water over them until shell is cold to the touch!
Here goes the fun part …
Easter Tumeric Deviled Chick Eggs
- 1/2 cup cup mayonnaise or vegan mayonnaise
- 3/4 tsp organic yellow mustard
- dash tumeric (add slowly and taste test!)
- dash garlic powder
- organic carrots for chick beaks
- black peppercorn for chick eyes
- Boil eggs. See our tips above.
- Let drain in cold water and and cool for at least 20 minutes.
- While the eggs are cooling, mix the mayo and yellow mustard together in a bowl.
- Add in the turmeric and garlic powder. Mix.
- Once cooled, cut the eggs horizontally about 2/3 quarters of the way up. Scoop out the yokes and add to the Veganaise/mustard mixture. Mix until smooth.
- Place the bottom portion of the eggs into a muffin tin. Then fill with mixture.
- Top with remainder of egg.
- Add carrot beak and peppercorn eyes.