Chef Katie Dixon’s love for food is matched by her love for healthy living. The chef based in Hattiesburg, Mississippi, opened Birdhouse Cafe in 2017 to serve up healthier spins on Southern food, along with cafe classics like salads and acai bowls. Her cooking and personality earned her numerous awards over the years and she’s appeared on The Next Food Network Star and MasterChef. Her mission is “building a healthier Mississippi from the ground up.” Recipes such as her turmeric dyed eggs are evidence of this.

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.  

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Serves 12

    For the 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
  1. 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.
  2. Heat a small skillet over medium heat. Add curry powder and cumin; cook, stirring constantly, until fragrant, about 1 minute.
  3. 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.
  4. 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.
  5. Divide filling evenly among egg whites; top with additional chives, if desired. 
  • Recipe By
    Katie Dixon of Birdhouse Cafe in Hattiesburg, Mississippi
  • Contributing City

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