Herb and Turmeric Egg Salad

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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8 large eggs, preferably free-range and organic


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


  1. 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.
  2. Meanwhile prepare an ice bath in a large bowl. Drain and submerge the eggs in the ice bath to stop the cooking.
  3. 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.
  4. 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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