Turmeric Chives Deviled Eggs
Written and Photographed by Juliet Blankespoor
Turmeric Chives Chipotle Deviled Eggs
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 aspect to food, and make deviled eggs every year on the fourth. Honestly, I am not especially patriotic, fancying myself an inhabitant of the Earth with all of Life my relations. On the fourth I will be celebrating the interdependence of all Life, and praying for economic, social and political freedom and justice for all People.
- 1 dozen eggs
- 4 Tablespoons mayonnaise
- 1.5 Tablespoons mustard
- 1.5 Teaspoons turmeric
- ½ Teaspoons chipotle powder
- ¼ Teaspoons paprika powder
- Small bundle of chives
- Pinch of salt
I learned this boiled egg technique from my sister in law, Lisa, during one of our summer beach trips, with hard-boiled eggs easily satisfying the ever-present hunger of three active toddlers. When chickens have free range of pasture, and can access their natural diet of wild plants and grubs, their eggs are high in Omega-3 fatty acids. Eggs are also a good quality source of affordable local easy-to-assimilate protein I find the eggs easier to peel than other methods, and it uses less energy.
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 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 ¼ teaspoon each of the powder of 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 founded the Chestnut School of Herbal Medicine in 2007 and serves as the school’s primary instructor and Creative Director. She's been a professional plant-human matchmaker for close to three decades. Juliet caught the plant bug when she was nineteen and went on to earn a degree in Botany. She's owned just about every type of herbal business you can imagine: an herbal nursery, a medicinal products business, a clinical practice, and now, an herbal school.
These days, she channels her botanical obsession with her writing and photography in her online programs and here on her personal blog, Castanea. She's writing her first book: Cultivating Medicinal Herbs: Grow, Harvest, and Prepare Handcrafted Remedies from Your Home Garden. Juliet and her houseplants share a home with her family and herb books in Asheville, North Carolina.
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