Herb and Turmeric Egg Salad
Ingredients
- 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
Directions
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.
Peel the eggs. Chop into 1/4-inch dice and place in a large bowl.
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.
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