I’m really good at overeating deviled eggs. And let me tell you, they’re sort of not such a great thing to overeat. Pie? Ok sure. Ice cream? Alright. But deviled eggs? A little gross. My motto with deviled eggs: Proceed with modesty and I’ll be ok! These were inspired by this recipe for naturally pickled eggs that my friend Hourie sent me from Epicurious. I was like daaaaang, so beautiful. I’ve made beet pickled eggs before. But never cabbage and turmeric. And let me tell you, the colors these two ingredients leave behind is so ridiculously beautiful. The turmeric combination might be my favorite. The cloves, cardamom pods and black peppercorns make for a really delicious flavor combination that you can really taste in the eggs. The process is simple: you combine the vinegar, water and sugar with the different type of pickling items you’d like. This liquid is boiled and then brought down to room temperature. The boiled eggs are dropped into the pickling liquid and then they sit in the mixture for about 24 hours, or up to 2 days. A tip I learned from Billy, run the egg yolks through a sieve. This makes for the fluffiest …

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