Egg-Salad-with-Turmeric

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Egg Salad with Turmeric

It’s hard to beat the combination of eggs, celery, and turmeric for brain health. You can spread this egg salad on toast, eat it in a sandwich, or serve it on a bed of mixed greens. It’s delicious with sliced tomatoes or thinly sliced scallions. For extra antioxidant power, add a few teaspoons of minced parsley or watercress. I prefer the taste of free-range hens (adult female chickens) whose yolks get their bright yellow color from the marigolds and grubs they graze on.

SERVES 3-4

Ingredients

6 eggs (organic, free-range, or Omerga-3-enriched)
½ cup mayonnaise
2 Tbs. capers
¼ cup diced celery
1 tsp. turmeric powder
1 tsp. minced dill
1 tsp. minced chives
Salt or salt substitute and freshly ground black pepper to taste

Instructions
1. Place the eggs in a pan of cold water. Slowly bring the water to a boil over medium heat. Cover the pan, remove from the heat, and let the eggs sit for 7 minutes.
2. Drain the eggs and cool them in a bowl of water with ice.
3. In a separate bowl, mix the mayonnaise, herbs, and spices.
4. Shell the eggs, then mash them with a fork or cut them into small cubes.
5. Fold the eggs into the seasoned mayonnaise.

Chef’s Note: To make shelling the eggs easier, add a splash of vinegar to the cooking water. If you’re serving this dish as a salad, refrigerate it first for a minimum of 2 hours.

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About Grace O

GRACE O is the creator of FoodTrients®, a unique program for optimizing wellness and longevity. She is the author of two award-winning cookbooks – The Age Gracefully Cookbook and The Age Beautifully Cookbook, which recently won the National award for Innovation from the Gourmand World Cookbook Awards. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 20 years in the healthcare industry. Visit FoodTrients.com to learn more. Email us at info@foodtrients.com
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