Chestnut Herbal School

Turmeric Chives Deviled Eggs

Written and Photographed by Juliet Blankespoor

turmeric chives deviled eggs

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

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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11 thoughts on “Turmeric Chives Deviled Eggs

  1. 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!

  2. 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.
    Thank You!

  3. 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.

  4. 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.

  5. 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.

  6. 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!

    • Pam,
      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!

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