HERB AND TURMERIC EGG SALAD

Herb and Turmeric Egg Salad image

Provided by Megan Mitchell

Time 15m

Yield 4 servings

Number Of Ingredients 11

Previous Next

8 large eggs, preferably free-range and organic
Ice
1/3 cup mayonnaise, plus more if needed
1 tablespoon Dijon mustard
1 teaspoon ground turmeric
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
2 tablespoons finely minced chives, plus more for garnish
2 tablespoons chopped dill, plus more for garnish
1 tablespoon finely chopped basil, plus more for garnish
Lettuce cups, flax crackers, sandwich bread or salad, for serving

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.