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                      Egg Salad with Turmeric

                      Published by Grace O
                      egg salad

                       Mind icon

                      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 Omega-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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                      Grace O
                      Grace O
                      GRACE O is the creator of FoodTrients, a unique program for optimizing wellness and longevity. She is the author of three award-winning cookbooks – The Age Gracefully Cookbook, The Age Beautifully Cookbook, and Anti-Aging Dishes From Around the World. 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.

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                      This website is for informational and entertainment purposes only and is not a substitute for medical advice, diagnosis or treatment. FoodTrients – A Recipe for Aging Beautifully Grace O, author and creator of FoodTrients® -- a philosophy, a cookbook and a resource -- has a new cookbook dedicated to age-defying and delicious recipes, The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, which provides one hundred-plus recipes that promote health and well-being. The recipes are built on foundations of modern scientific research and ancient knowledge of medicinal herbs and natural ingredients from around the world. Since the publication of her first anti-aging book, The Age GRACEfully Cookbook, Grace O has identified eight categories of FoodTrients benefits (Anti-inflammatory, Antioxidant, Immune Booster, Disease Prevention, Beauty, Strength, Mind, and Weight Loss) that are essential to fighting aging, which show how specific foods, herbs, and spices in the recipes help keep skin looking younger, prevent the diseases of aging, and increase energy and vitality. Grace O combines more exotic ingredients that add age-fighting benefits to familiar recipe favorites.

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