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Turmeric Deviled Eggs with Crispy Coconut “Bacon”

Lyndsay Braswell
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Turmeric Deviled Eggs with Crispy Coconut Chips

Lyndsay Braswell
Let's next level the classic! We are going to add crunch with coconut chips and extra yellow brightness from turmeric. Both add extra style to these devils, but also extra brain strengthening nutrients.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Course Appetizer
Cuisine American
Servings 9 people
Calories 190 kcal

Equipment

  • 1 stainless steel pot (for cooking hard boiled eggs)
  • 1 mixing bowl
  • 1 baking sheet

Ingredients
  

  • 9 Hard Boiled Eggs
  • 2 tsp Dijon Mustard
  • 1/4 tsp Turmeric
  • 1/4 tsp Black Pepper
  • 5 tbsp Mayonnaise with Avocado Oil
  • 1/4 tsp Sea Salt
  • 1 cup Raw Unsweetened Coconut Chips
  • 2 tbsp Maple Syrup
  • 2 tbsp Tamari
  • 2 tsp Smoked Paprika
  • 1 tsp Gochujang optional for spicy
  • â…› tsp Sea Salt
  • 1 tbsp Dried Dill

Instructions
 

  • Cut hardboiled eggs in half length wise.
  • Scoop out yolks with small spoon and put in bowl.
  • Mash egg yolks with fork or potato masher.
  • Add mayo, mustard, turmeric, salt, pepper, and gochujang if using.
  • Mix filling together.
  • Spoon filling in each egg white half.
  • Sprinkle with dill.
  • Top with COCONUT BACON

COCONUT BACON

  • In bowl, mix maple syrup, tamari, sea salt and gochujang if using.
  • Add coconut chips to the bowl and mix to coat.
  • Place coconut chips on parchment lined baking sheet. Spread out to allow for air circulation. Some can be overlapped, just do spread the best you can.
  • Bake on middle rack at 350°
  • Check after 15 minutes. Chips are done when ones along the perimeter are dark brown. They will crisp as they cool. If you are unsure take out and allow to cool. If they don't crisp once cool but back in the oven for a few minutes.

Notes

This recipe starts with eggs already being hard boiled.  The method I used for easily peeled eggs I learned from America’s Test Kitchen.  Add eggs to boiling water. Reduce heat to low medium. Cover. Cook for 12 min. Transfer eggs to ice water bath using spider kitchen tool. Sit for a few minutes then place eggs in a container that has a top. I used a small rectangle take away container adding a few eggs at a time. Add cold water to cover eggs halfway. Cover. Shake for 5 seconds so eggs hit top and bottom releasing the shell. Peel! 

Nutrition

Calories: 190kcalCarbohydrates: 4gProtein: 7gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 195mgSodium: 533mgPotassium: 98mgFiber: 1gSugar: 4gVitamin A: 281IUVitamin C: 0.3mgCalcium: 38mgIron: 1mg
Keyword glutenfree, vegetarian
Tried this recipe?Let us know how it was!

Published by Lyndsay Braswell

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