Turmeric Deviled Eggs

Deviled eggs are the ultimate and quintessential summer BBQ dish….at least in my book. But I’ve bumped up the traditional recipe a notch or two.

Truth be told, classic deviled egg recipes are actually pretty healthy. When made with quality ingredients, deviled eggs are loaded with lots of good fat and protein and are oh-so yum! However, me being me (and doing the healthy food blogger thing) I like to find a way to make a good thing even better. Hello Turmeric Deviled Eggs!

Turmeric and I have been having a not-so-secret love affair this year. I seem to dump it in everything I can think of (smoothies, soup, on roasted veggies). Ever since turmeric and I started seeing one another, I have enjoyed its natural anti-inflammatory benefits ten-fold. But it wasn’t until after I added some of this heavenly golden ingredient to an egg salad recipe that it dawned on me to add it to deviled eggs!

Guys, once you try these Turmeric Deviled Eggs, they will become your new favorite dish to bring to a potluck! Not only does the turmeric add a lovely punch of color and flavor to an already good recipes, but this is just one more delicious way to get the amazing natural anti-inflammatory properties of turmeric into your belly and body.

These deviled eggs aren’t just delicious and nutrient-dense, but so easy. Even if you are a bit lost in the kitchen, you can whip these suckers up in no time and bring a healthful dish to share with your favorite people for any summer time celebration.

Makes 12 deviled eggs

Ingredients:

• 6 eggs
• 1/4 cup good quality mayo  (here is the recipe I used)
• 1 tsp yellow mustard
• 3/4 tsp ground turmeric
• 1/8 tsp sea salt
• Ground black pepper, to taste
• Suggested garnishes: Paprika, dill and/or nasturtium petals.

Directions:

1.     You can hard boil your eggs however you prefer, but this is the method I always use. Super fresh eggs don’t peel as easily when hard boiled, so if you get your eggs right from your own chickens or a local farm, consider using the older eggs for this recipe. Arrange eggs in a single layer in a saucepan and cover with enough water so that there is about 1 inch of water above the eggs. Heat on high until water starts to boil. Cover eggs, removed from heat and let them hang out in the hot water for 17 minutes.  Remove from hot water and transfer to an ice bath for 5 minutes.

2.     Crack egg shells and carefully peel under cool running water. Dry eggs with a paper towel and cut cooked eggs in half lengthwise.

3.     Carefully pop out the yolks from the eggs and place them in a medium bowl. Set cooked eggs whites aside for the moment.

4.     Using a fork or potato masher, mash yolks until they are very crumbly. Add mayo, yellow mustard, turmeric, salt and black pepper. Mix very well until all clumps are gone.

5.     Portion out yolk mixture evenly between the 12 egg whites. Garnish with fresh dill, a sprinkling of paprika or nasturtium petals.

Enjoy immediately or store in fridge for up to 2 days.

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