Turmeric Pickled Eggs Recipe
Makes 6 pickled eggs
2 teaspoons ground turmeric
1 teaspoon kosher salt
1 teaspoon coconut sugar
2 shallots, thinly sliced
2 smashed garlic cloves
1 dried chili de arbol
a few black peppercorns
1 cup apple cider vinegar
⅓ cup water
6 boiled eggs, cooled + peeled (we like 8-9 minute eggs)
1. Combine the first 7 ingredients in a large bowl.
2. Warm the vinegar and water in a small pot until just simmering. Pour the warm liquid over the bowl of pickling ingredients and let the mixture come back down to room temp.
3. Once room temp, add the eggs to the brine and let them “pickle” in the fridge for at least a hour and up to a few days.
Once you've made a batch of these glorious turmeric pickled eggs, you'll wonder how you ever lived without them! Beyond their stunning golden hue from that beautiful golden pickling liquid, their tangy, slightly spicy, and earthy flavor profile is truly addictive. I've found they elevate so many dishes, not just as a standalone snack. Let me share some of my favorite ways to enjoy them, especially how to turn them into the most vibrant deviled eggs you've ever tasted! While popping a whole pickled egg as an easy snack is always a win, don't limit yourself! I love slicing them thinly and adding them to a fresh green salad for an unexpected pop of flavor and color. They're also fantastic chopped into egg salad sandwiches, giving a familiar classic a whole new dimension. And if you're a ramen enthusiast like me, dropping a halved turmeric pickled egg into your bowl just before serving is an absolute game-changer. The rich broth perfectly complements their tanginess, creating a truly gourmet experience. Now, let's talk about turning these golden beauties into an absolute showstopper: Turmeric Deviled Eggs. This is where your homemade pickled eggs truly shine! The process is similar to traditional deviled eggs but with an incredible flavor boost and that gorgeous, naturally colored yolk. Here's my go-to method: Carefully halve your turmeric pickled eggs lengthwise. Gently scoop out the vibrant yellow yolks into a small bowl. To the yolks, add 2-3 tablespoons of mayonnaise (or Greek yogurt for a lighter option), 1 teaspoon of Dijon mustard, a pinch of salt, and a dash of black pepper. For an extra kick and to enhance the turmeric flavor, I sometimes add a tiny pinch of smoked paprika or a micro-grating of fresh ginger. Mash everything together with a fork until it's smooth and creamy. Taste and adjust seasonings as needed. If it's too thick, you can add a tiny bit of the leftover pickling liquid for an extra tangy zing – that's an editor's tip I picked up over time! Spoon or pipe the yolk mixture back into the egg white halves. I often use a small spoon for a rustic look, but a piping bag with a star tip makes them look extra fancy for gatherings. Garnish! Fresh chives, a sprinkle of paprika, or even a tiny curl of your leftover pickled shallots from the jar can make them visually stunning. Imagine serving these at your next brunch or potluck – they're always the first to disappear! Don't be afraid to experiment with your pickling liquid too. While this recipe keeps it classic, I've dabbled in adding a bay leaf or a few coriander seeds for a different aromatic profile. Always store your pickled eggs in the fridge in their liquid; they'll usually last for a couple of weeks, though mine rarely make it that long! The longer they sit, the deeper the flavor and color penetration. For those who love a bit more heat, an extra dried chili de arbol or a few fresh jalapeño slices in the brine can really amp things up. These vibrant turmeric pickled eggs are more than just a recipe; they're a versatile ingredient that can transform your everyday meals into something special.
