Turmeric Devilled Eggs

These eggs make a low-carb pre-dinner snack which is also pretty to look at. They are delicious, with the pickled shallots providing a nice brightness to balance the richness of the egg yolk.
Serves 2
Ingredients:
1 red shallot, peeled and sliced thinly
2 tablespoons white vinegar
1 tablespoon white sugar
1 tablespoon warm water
½ teaspoon salt
3 whole eggs
½ teaspoon fresh turmeric paste or powder
½ teaspoon salt
200ml water
1 tablespoon japanese mayonnaise
1 tablespoon milk
½ teaspoon curry powder
¼ teaspoon white pepper
¼ teaspoon dijon mustard
1 sprig of fresh dill
Method:
- First combine the warm water with the sugar, salt and vinegar, stirring to dissolve. Add the sliced shallot and place in the fridge till ready to use.
- Place the eggs in a saucepan filled with water and bring to a gentle boil. Cook for 10 minutes, then allow to cool.
- When the eggs are cooling, mix the turmeric, salt and water.
- Peel the eggs carefully, then place them in the turmeric water, turning every 10 minutes for 20-30 minutes.
- Dry the eggs and discard the turmeric water.
- Cut the eggs into half, and scoop the yolks into a bowl - adding mayonnaise, curry powder, milk, pepper and mustard. Mash until the mixture is smooth and fluffy.
- Take the shallots out of the fridge and drain them. Cut half the shallots into a very small dice, and mix it in with the yolks.
- Pipe or spoon the yolk mixture back into the whites, garnishing each with a slice of pickled shallot and some dill.