Mississippi chef Katie Dixon is a culinary force with a passion for nourishing Southern cuisine. In 2017 she opened her first restaurant, Birdhouse Cafe in Hattiesburg, Mississippi, which offers healthy takes on traditional, southern fare. Since then, Dixon opened Birdie’s Nourished Kitchen in Jackson, Mississippi in 2020, Nourished Kitchen in Slidell, Louisiana in 2021 and Birdie’s Nourished Kitchen in Destin, Florida in 2023. Dixon’s dishes are nourishing and healthy feats that have earned her numerous accolades from the Pine Belt and led to her to become a finalist on MasterChef season 7 and The Next Food Network Star season 14.
Dixon is a proud representative for Mississippi‘s diverse food scene, challenging the assumption that it is just home to classic Southern cuisine. Her interest in food and nutrition began at a young age, when she learned the significance of food to overall health. Her relentless pursuit for information drove her to research, attend gatherings, and pick up tips on nutrition and cuisine. Today, she highlights the inspiring stories of chefs who have risen from humble beginnings to make their mark and is committed to passing along her passion and knowledge of healthy cuisine to upcoming generations. As Mississippi’s culinary culture continues to grow, Dixon believes it’s an experience everyone should savor.
Drawing inspiration from her mom’s holiday tradition of serving deviled eggs, Dixon shared her recipe for turmeric dyed eggs at Mississippi Chef Jam during 2023’s Atlanta Food & Wine Festival. Using unique spices and pickled ingredients, she adds an unexpected but satisfying twist to this classic dish, resulting in a visually stunning and delectable treat.
Cook Like Chef Katie Dixon: Turmeric Dyed Eggs
2 cups water
1 cup apple cider vinegar
2 tablespoons fresh turmeric, grated, or 1 tablespoon turmeric, ground
2⅜ teaspoons salt, divided
12 hard-boiled eggs, peeled
¾ teaspoon Madras curry powder
¼ teaspoon cumin
¼ cup canola veganaise
⅓ cup plain, nondairy yogurt
2 tablespoons fresh chives, chopped
For the eggs:
- In a bowl or large jar, combine water, vinegar, turmeric, and 2 teaspoons of salt. Add cooked and peeled eggs. Chill 4 to 8 hours, turning occasionally to stir. Drain eggs and pat dry with paper towels.
- Heat a small skillet over medium heat. Add curry powder and cumin; cook, stirring constantly, until fragrant, about 1 minute.
- Allow eggs to cool and then peel. Cut eggs in half crosswise; carefully remove yolks and set aside in a food processor. Cut a sliver off each rounded egg white bottom so eggs will lay flat. Place egg whites on a platter.
- Add veganaise, yogurt, curry mixture, and remaining ⅜ teaspoon salt to the food processor; pulse until smooth, adding 1 or 2 tablespoons of water if the mixture becomes too thick. Add chives; pulse to combine.
- Divide filling evenly among egg whites; top with additional chives, if desired.
Video and edit by: Ed Foose
Production by: Maggie Ward
Location: Kimpton Shane Hotel