Turmeric Chives Chipotle Deviled Eggs
Written and Photographed by Juliet Blankespoor
Turmeric, Chipotle, and Chives: An explosion of taste
Infused with the warmth of turmeric, the smoky kick of chipotle, and the freshness of chives, these Turmeric Chives Chipotle Deviled Eggs are not just a treat for the palate but also a feast for the eyes.
As a child, deviled eggs were one of my favorite picnic items on the Fourth of July. As an adult, I appreciate the traditional seasonal and ritual aspects of food and make Turmeric Chives Chipotle Deviled Eggs whenever possible during the holidays. Honestly, I am not especially patriotic, fancying myself an inhabitant of the Earth with all of Life my relations. On the fourth of July, I celebrate the interdependence of all Life, and pray for economic, social, and political freedom and justice for all People.
Turmeric Chives Chipotle Deviled Eggs Recipe
- Large pot with lid
- 1 dozen eggs
- 4 tablespoons mayonnaise
- 1.5 tablespoons mustard
- 1.5 teaspoons turmeric
- ½ teaspoons chipotle powder
- ¼ teaspoons paprika powder
- 1 small bundle of chives
- 1 pinch of salt
- Place the eggs in a large pot, one layer deep, and cover with water, one inch over the top of the eggs.
- Bring to a boil; turn off the heat and let sit for 13 minutes.
- Strain the eggs and place in ice cold water for ten minutes. This will make the eggs easier to peel.
- Peel the eggs, cut in half and scoop out the yolks.
- Add the mayonnaise, mustard, 1 teaspoon of the turmeric powder, ¼ teaspoon chipotle powder, pinch of salt, and mix with a fork until smooth. I use a local Ninja Porter mustard, made from local porter by Crooked Condiments. Any flavorful mustard will enhance the flavor of the eggs.
- Place the deviling back in the eggs and garnish with the remaining chipotle, paprika, and turmeric. Add less chipotle for a milder flavor, and remember to keep these out of the reach of children. I usually make a version without any chipotle powder for milder palettes, and reserve the spicy version up out of the way for spicy food lovers.
- Garnish with chive greens and chive flowers if in season.
Meet The Green Mastermind Behind Blog Castanea:
JULIET BLANKESPOOR is the founder, primary instructor, and Creative Director of the Chestnut School of Herbal Medicine, an online school serving thousands of students from around the globe. She's a professional plant-human matchmaker and bonafide plant geek, with a degree in botany and over 30 years of experience teaching and writing about herbalism, medicine making, and organic herb cultivation. Juliet’s lifelong captivation with medicinal weeds and herb gardening has birthed many botanical enterprises over the decades, including an herbal nursery and a farm-to-apothecary herbal products business.
These days, she channels her botanical obsession through her writing and photography in her online programs, on her personal blog Castanea, and in her new book, The Healing Garden: Cultivating and Handcrafting Herbal Remedies. Juliet and her family reside in a home overrun with houseplants and books in Asheville, North Carolina.
© Chestnut School of Herbal Medicine and chestnutherbs.com, 2011-2023. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Chestnut School of Herbal Medicine and chestnutherbs.com with appropriate and specific direction to the original content.
Learn more about cultivation, identification, and uses for medicinal herbs in our 1,000-hour Herbal Immersion Program, which is the most comprehensive handcrafted online herbal course out there.