Curried Deviled Eggs With Pickled Carrots Recipe
Prep Time:
4 hours, 10 minutes
Cook Time:
18 minutes
Servings:
20 Deviled eggs
Ingredients
  • 1 medium carrot
  • ½ cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt, divided
  • 10 eggs
  • ⅓ cup yogurt
  • 2 teaspoons yellow mustard
  • ½ teaspoon curry powder
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped cilantro, plus more, for optional garnish
Directions
  1. Shave the carrot into thin strips using a potato peeler.
  2. Take a few of the strips, place them on top of each other, and cut lengthwise into roughly ⅛-inch wide stripes.
  3. Place the strips in a clean jar.
  4. In a saucepan, combine ¼ cup water, the apple cider vinegar, sugar, and ½ teaspoon salt.
  5. Bring to a boil over medium-high heat and cook until the sugar is dissolved, about 1 minute.
  6. Pour the marinade over the carrots, filling the jar to the top and making sure that all of the carrot pieces are submerged. Close tightly and let the carrots pickle for at least 4 hours.
  7. Boil a pot of water.
  8. Place the eggs in the boiling water. Cover with a lid and boil for 1 minute. Turn off the heat and let the eggs sit in the hot water for 12 minutes.
  9. Remove the eggs from the water and place them in a bowl. Add ice and cold water to stop the cooking process.
  10. Remove the shells from the eggs.
  11. Cut the eggs in half lengthwise.
  12. To remove the egg yolks, slightly stretch the sides of the egg, and the yolk should easily come out.
  13. Add the egg yolks, yogurt, mustard, curry powder, ½ teaspoon salt, black pepper, and cilantro to a bowl.
  14. Mash everything with a fork.
  15. Transfer the mixture to a piping bag with a star nozzle (or any kind you have).
  16. Pipe the egg yolk mixture into each egg white cavity.
  17. Garnish each deviled egg with pickled carrots and extra chopped cilantro, if desired.