Come along, let’s discuss why these turmeric pickled pimento cheese deviled eggs just work.
How Many Deviled Eggs Per Person?
It depends what else you’re serving! If the deviled eggs are an appetizer at a sit down dinner, each person generally consumes 2-3 halves. If it’s a side dish for a dinner, plan for 3-4 egg halves to be eaten. At something like a bridal or baby shower, plan for 1-2 halves per person.
The true constraint though, may be your serving platter! Mine holds 12 egg halves, so my recipe below is for eight eggs, with six going to the serving tray, and two as chef’s snacks because you have to make sure they taste right! Always make 1-2 extra to allow for this, trust me.
Pimento Cheese Recipes
For this I went semi-homemade with Sandra Lee and used Trader Joe’s pimento cheese. I also have a Pimento Cheese Made with Grand Marnier, if you want to get a little weird. I also like this classic Southern pimento cheese recipe and have made it myself many times! Now that I think about it I have so many pimento cheese filled recipes on this site I should probably add my own.
How to Get A Cleanly Cut Deviled Egg
Two hot tips!
One: when you’re cutting, gently squeeze the egg together while slicing.
Two: wipe your knife blade on a napkin between each egg.
Turmeric Pickled Pimento Cheese Deviled Eggs
Ingredients
- 8 eggs
- 1 cup water
- 10 ounces apple cider vinegar
- 5 ounces water
- 2 tablespoons white sugar
- 3 finger sized pieces fresh turmeric thinly sliced
- 2 teaspoon mustard seeds
- 2 teaspoons mustard powder
- 2 teaspoons whole coriander seeds
- 1 teaspoon ground black peppercorns
- 1/4 cup prepared pimento cheese
- 1/4 cup Duke's mayonnaise (maybe up to a tablespoon extra)
- 1 tablespoon Dijon mustard
- salt and pepper to taste
Instructions
Hardboil the eggs and pickle them
- I prefer the 5-5-5 method in the Instant Pot. To follow this method, place 1 cup of water in the insert. Place the wire insert in the water, and place the eggs atop it. Set the Instant Pot for 5 minutes and let it come to pressure. This takes more than 5 minutes, keep in mind.
- While this is going on prepare the pickling mixture by bringing the apple cider vinegar, 5 ounces of water, white sugar, turmeric, mustard seeds and powder, coriander seeds, and the black peppercorns in the ingredients list to a gentle simmer for 2 minutes.
- Remove from the heat and pour the mixture into a container large enough to hold the liquid and all of the eggs. Let cool completely.
- Once the Instant Pot's 5 minute timer goes off, set a timer of your own for 5 minutes, let the eggs rest in the pressurized Instant Pot for 5 minutes.
- Then release the valve and use tongs to put the eggs in a waiting large bowl of ice and cold water for 5 minutes.
- After 5 minutes in the cold water, dry the eggs and peel them. Place the eggs in the cooled turmeric pickling liquid and cover with a lid. Place in the fridge for UP to 23 hours and no more than that. I like to make the eggs and leave them in the fridge overnight.
Devil the Eggs
- Remove the eggs from the fridge and drain the pickling liquid. Run the eggs under water briefly to remove any clinging seeds or pepper. Dry them.
- Slice the eggs longwise. Clean your knife in between each egg for a clean slice.
- Pop the yolks out into a waiting mixing bowl.
- Mash the yolks with the mayo, pimento cheese, and Dijon mustard. Salt and pepper to taste. Make sure the mixture is fairly smooth so it pipes easily.
- Put the mixture into a piping bag fitter with a star tip (I like Wilton 4B or preferably 6B). Pipe the yolk-chese mixture into the egg halves, and garnish with additional salt, pimento pepper slices, chives, or ground black pepper to taste.
