I was running around yesterday morning doing all the things I try to do before I have to fly out the door to start my day, when I realized that I had nothing to take with me for lunch. This rarely happens because I usually have enough leftovers in my fridge to take me through a whole weak of lunches. The cupboard was bare! So now I had to scramble. This curried egg salad is what I came up with. It was so good that it is now going to become a regular go-to lunch for me.
Curry contains turmeric. Turmeric has gotten a lot of good press lately. Everywhere I look, there’s an article on the amazing powers of turmeric. Turmeric is one of the most researched natural healing remedies of our time. Maybe that’s why I’m on a curry kick lately… Anyway, even if you think you don’t like curry, try this recipe. It’s really not very “curry-ish”; it’s just really flavorful egg salad. And, everyone should eat as much turmeric as they can. The active ingredient in turmeric is curcumin. Curcumin is great at reducing inflammation in the body and it’s a really powerful antioxidant. It reduces the risks of blood clots and prevents plaque buildup in the arteries. Researchers are currently studying the relationship between eating turmeric and reducing the risks of Alzheimer’s disease.
Hard boil your eggs. To make perfect hard boiled eggs, put the eggs in a pot and cover them with cold water. Bring to a boil. As soon as the water comes to a boil, take the pot off of the heat. Let the eggs sit in the hot water for 11 minutes. Then, drain the eggs and add enough cold water to the pot to cover the eggs by a few inches. Let sit until cool. Now you can peel the eggs. Place the peeled eggs in a bowl and smash them with the back of a fork. Stir in curry powder, salt, pepper and grapeseed oil mayonnaise.
Mix it all together very well…
Use whatever greens you like. I had some really nice mache and radicchio in the fridge…
I put my greens into a little glass to-go bowl…
Then, I topped the lettuce with my egg salad…
It looked a little plain to me, so I decided to cut up some cucumber and add it to the bowl…
Then I snapped on the lid and took it to school. When it was time for lunch, I was one happy camper!
Curried Egg Salad
2 eggs, hard-boiled and peeled (see instructions above)
1 to 2 Tbs grapeseed oil mayonnaise (depending on how wet you like your egg salad)
1/2 to 1- tsp curry powder (start with a little, stir, taste and add as much as you like)
sea salt and pepper to taste
2 cups mache and radicchio mix (or any greens you like)
1/3 of a seedless cucumber, peeled and sliced
In a bowl, mash the eggs with the back of a fork. Stir in the mayonnaise, curry powder and salt and pepper to taste.
Place the greens in a bowl. Top with egg salad. Arrange the cucumbers around the egg salad. Pack in a to-go container and enjoy for lunch, or spread the egg salad on toasted sprouted grain bread; either way you will love it!
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