INGREDIENTS

1 cup Water

1 cup White Vinegar

2 Tbsp Kosher Salt

2 Tbsp Lucuma Powder

2 Tbsp Navitas Organics Turmeric Powder

6 Hard-Boiled Eggs, peeled

1/4 cup Full-Fat Greek Yogurt

1 Tbsp Dijon Mustard

1/4 tsp Curry Powder

1/2 tsp Sea Salt

Pinch Black Pepper

2 Tbsp Chives, chopped

Paprika, for dusting

Handful Navitas Organics Hemp Seeds, for topping

DIRECTIONS

In a large pot, bring water, vinegar, salt, lucuma and turmeric to a simmer, stirring to dissolve the salt, sweetener and turmeric.

Transfer the eggs to the turmeric brine and chill for at least 8 hours.

To prepare the filling, slice the eggs in half and remove the yolks. Place the yolks in a food processor with the yogurt, mustard, curry powder, salt and pepper. Blend to a creamy consistency.

Taste and adjust the seasoning, if needed.

Place the yolk mixture in a pastry bag with a star tip or in a ziplock bag with the bottom corner snipped. Pipe about 1 tablespoon of filling into each egg white half.

Garnish with chives and dust lightly with paprika and hemp seeds.

Makes 12 Servings

Submitted by Miranda Hammer of The Crunchy Radish