Ingredients

• 2 cups water
• 1 cup apple cider vinegar
• 2 tablespoons grated fresh turmeric or 1 Tbsp. dried ground turmeric
• 2 3/8 teaspoons kosher salt, divided
• 12 hard-cooked large eggs, peeled
• 3/4 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 cup canola mayonnaise
• 1/4 cup plain 2% reduced-fat Greek yogurt
• 2 tablespoons chopped fresh chives
• Additional chopped chives (optional)

Instructions

1. Combine 2 cups water, vinegar, turmeric, and 2 teaspoons salt in a bowl or large jar. Add eggs and chill 4 to 8 hours in the fridge. Drain eggs, pat dry with paper towels.
2. Cut eggs in half crosswise; carefully remove yolks, and place in a mini food processor. 
3. Cut a sliver off each rounded bottom of egg white and place egg whites on a platter. 
4. Add mayonnaise, yogurt, curry powder, and remaining 3/8 teaspoon salt to processor.
5. Pulse until smooth. Add chives; pulse to combine. 
6. Divide filling evenly among egg whites, top with additional chives, if desired.