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 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.
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11 thoughts on “Turmeric Chives Deviled Eggs”
Funny, I just started using turmeric on my deviled eggs, although I have not tried chives. That seems like a no-brainer! I am often looking for creative ways to add more turmeric into our diet. I would love to see more suggestions for that. Thanks!
Christina Dos Reis says:
As a child I would only eat plain and simple things and devil eggs to me were gooey icky. I guess I was more raw foods. But your devil eggs actually looks healthy to me and to encourage my self to eat more protein I think I will give these a try.
We LOVE deviled eggs, and this creation is absolutely next on the menu as soon as we see a stray chive flower bloom during this hot and dry season. I was delighted to see the chive flower…it’s one of my fav flower foods. This is a beautiful post in every way, Juliet, including your thoughts and wishes for all People. Food for the body, food for the soul.
Ellen Mary says:
Yummy! I never follow cooking recipes but I love Tumeric & so I remembered this one! Thx 4 sharing!
Linda Wilson says:
If you roll the eggs gently and crack them all over and then start at the fat end where the membrane air pocket is you can easily peel fresh eggs by peeling away the membrane.
Juliet Blankespoor says:
thanks for the tip, i havent tried that!
Sandra Gray says:
Mmm, the eggs look so delicious! Thanks for sharing this recipe. I am always looking for ways to incorporate more turmeric into my family’s diet and never thought about using it with deviled eggs.
pam gould says:
oh my gosh, ever since I’ve had chickens the biggest challenge has been how to peel the hard boiled eggs! thank you for this method; I can’t wait to try it!
Juliet Blankespoor says:
you may already be familiar with this tidbit, but just in case: the freshest eggs do not peel easily. 3-5 days or older is ideal. I know when we had chickens, the fresh eggs were so hard to peel. enjoy!
Mmmm this looks so good! My neighbor just brought over a dozen eggs! Deviled eggs on my 4th menu now too!
Juliet Blankespoor says:
boiled eggs are good travel food too! have an amazing journey, Meesh