Best Herb And Turmeric Egg Salad Recipes
TURMERIC SCRAMBLED EGGS
Provided by Food Network Kitchen
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 eggs with 1 tablespoon water; season with salt and pepper. Heat 1 tablespoon butter in a nonstick skillet over medium heat. Add 1 tablespoon grated peeled fresh turmeric (or 1 teaspoon ground) and cook, stirring, 15 to 30 seconds. Add the eggs, reduce the heat to medium low and cook, stirring, until just set, about 3 minutes. Top with chopped chives, parsley and dill.
TURMERIC EGG SALAD
Entice your tastebuds with a turmeric egg salad! It's everything that makes a traditional egg salad wonderful with mayonnaise, Dijon mustard, and red onion with a fun twist of turmeric, paprika, and cayenne. It's not your grandmother's egg salad, but we think she'd like it!
Provided by Life At The Table
Number Of Ingredients 10
Steps:
- Add all the ingredients to a small mixing bowl.
- Mix thoroughly.
- Taste and adjust seasoning as needed.
- Voila!
- The tastiest egg salad ever!
Nutrition Facts : ServingSize 1 large sandwich, Calories 452 calories, Sugar 3.5 g, Sodium 2976.5 mg, Fat 22 g, SaturatedFat 5.2 g, TransFat 0.1 g, Carbohydrate 42.5 g, Fiber 4.1 g, Protein 21.4 g, Cholesterol 377.8 mg
EGG AND HERB SALAD
This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 30m
Yield Serves four to six
Number Of Ingredients 14
Steps:
- To hard-boil the eggs, place in a saucepan, cover with cold water and bring to a boil. Cover the pan tightly, and turn off the heat. Let sit for 12 minutes. Fill a bowl with ice water, drain the eggs and chill immediately in the ice water.
- Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
- Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
- Line plates or a platter with arugula, top with the egg salad and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 371 milligrams, Sugar 3 grams, TransFat 0 grams
HERB AND TURMERIC EGG SALAD
Steps:
- Place the eggs in a medium saucepan. Add enough cold water to cover the eggs by at least 1 inch. Bring to a boil over medium heat. Once the water comes to a boil, remove from the heat, cover with a tight-fitting lid and let sit for 7 minutes.
- Meanwhile prepare an ice bath in a large bowl. Drain and submerge the eggs in the ice bath to stop the cooking.
- Peel the eggs. Chop into 1/4-inch dice and place in another large bowl. Add the mayonnaise, Dijon, turmeric, the 1/2 teaspoon salt and pepper. Gently stir together. If the egg salad looks too dry, stir in 1 to 2 more tablespoons of mayonnaise. Taste and add more salt, if desired.
- Next, stir in the 2 tablespoons chives, 2 tablespoons dill and 1 tablespoon basil. Before serving, garnish with more herbs. Serve the egg salad in lettuce cups, with flax crackers, in a sandwich or even in a salad. Or you can refrigerate the egg salad for up to 5 days.
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