Turmeric Pickled Pimento Cheese Deviled Eggs
Servings: 8 egg halves
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.