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Chef Megan Mitchell

Online Cookbook

Herb and Turmeric Egg Salad

  • Serves: 4
  • Complexity: very easy
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Herb and Turmeric Egg Salad


  • 8 large eggs, preferably free range organic
  • 1/3 cup mayo
  • 1 tbsp. dijon mustard
  • 1 tsp. turmeric
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • 2 tbsp. chopped dill
  • 2 tbsp. finely minced chives
  • 1 tbsp. finely chopped basil
  • Lettuce cups, for serving
  • Flax crackers, for serving


  1. Place the eggs in a medium size sauce pot. Cover with cold water, making sure the eggs are covered by at least 1 inch. Bring up to heat over medium. Once it reaches a boil turn off the heat, cover with a tight fitting lid and let sit for 7 minutes. Drain and place the eggs in an ice bath to stop the cooking.

  2. Peel the eggs. Chop into 1/4-inch dice and place in a large bowl.

  3. To the bowl add the mayo, dijon, turmeric, salt and pepper. Mix together. Taste for seasoning, adding more salt if needed. If it looks too dry add a tbsp. or 2 of mayo until desired consistency.

  4. Next stir in the dill, chives and basil. Before serving garnish with extra herbs. Goes great with lettuce cups, crackers, as a sandwich or even in a salad. Will keep for 4-5 days in the fridge.

    Recipe Courtesy of Megan Mitchell

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