Turmeric-Pickled Deviled Eggs

In a large bowl, combine water, vinegar, turmeric, and 2 tsp salt. Add eggs and chill for 4 to 6 hours. Turn occasionally. Drain and pat the eggs dry with a paper towel.

Heat a small skillet over medium heat. Add curry powder and cumin; cook for about 1 minute or until fragrant. Let cool.

Cut eggs in half and carefully remove yolks. Place the yolks in a food processor. Add mayonnaise, yogurt, curry mixture and 3/8 teaspoon salt. Pulse until smooth. Add a little water if the mixture is too thick. Add chives and pulse to combine.

Arrange egg white halves on a platter. Divide the filling evenly among the egg whites. Garnish with chopped chives.