Turmeric Pickled Egg Salad

 

This time-saving recipe is great for a main dish or be put on toast because it is super healthy and delicious and takes only ten minutes to make. The turmeric and curry paste add extra gourmet elements elevating this dish even further.

This recipe is inspired from the Cook Color cookbook, available here.

With some eggs, chives, bread, salt, turmeric, apple cider vinegar, pickling brine, mayonnaise, red curry paste, yellow mustard, monk fruit sweetener, and little to no effort, your bowl of healthy, delicious salad is ready!

The star of this dish – boiled egg – is a great source of vitamins such as A, E, and D, folic acid, B12, B6, B2, and B1. While egg whites are fat-free, which is why it is an ideal food for a diet.

How to Make TURMERIC PICKLED EGG SALAD

To make this divine recipe, I start by stirring ¾ cup of apple cider vinegar, ¾ cup of water, one tablespoon of monk fruit sweetener, two tablespoons of turmeric, and a tablespoon of salt in a jar. Next, boil six large eggs for twelve minutes, cool under cold water, and peel out the shell.

After that, I place the peeled eggs in the turmeric-picking brine and refrigerate for an hour – you can refrigerate for up to three days. After an hour, I chop the pickled eggs and add three tablespoons of mayonnaise, 1½ tablespoons of yellow mustard, and a tablespoon of picking brine.

Lastly, I add three tablespoons of mayonnaise and ½ tablespoon of red curry paste in a small bowl and mix.

To serve, I cut the crust off the bread, dab it on the mayo-curry mixture, and then top it with egg salad. For garnishing, I add fresh chives to the garden and enjoy!

TURMERIC PICKLED EGG SALAD tips & tricks

  • For a burst of purple eggs: Add grated beets to the brine instead of turmeric if you want to give them a different touch, color, and flavor.

  • To achieve the orange color: Ensure you leave the eggs in the turmeric pickling brine for as long as you can so that they take on the orange color and unique pickled flavor.

more yum:

Hello, HI THERE, I'M APRIL AND WELCOME TO MY KITCHEN!

Cooking for the people I love brings me so much joy. I hope you enjoy some of my favorite recipes, tips & tricks, plus some laughs along the way. Everything is cooked with love in Sammamish, WA. Keep in touch!

 
 


TURMERIC PICKLED EGG SALAD

Prep Time: 5 mins | Cook Time: 60 mins | Total Time: 65 mins

This appetizing salad, full of unique gourmet flavors will leave you and anyone you serve these to craving for more!

Ingredients

  • ¾ cup water

  • 6 large eggs

  • Fresh chives

  • Bread of choice, we used white bread

  • 1 tablespoon salt

  • 2 tablespoon turmeric

  • ¾ cup apple cider vinegar

  • 1 tablespoon pickling brine

  • 3 tablespoons mayonnaise

  • ½ tablespoon of red curry paste

  • 1½ tablespoons yellow mustard

  • 1 tablespoon monk fruit sweetener

Instructions

  • Stir together ¾ cup of apple cider vinegar, ¾ cup of water, one tablespoon monk fruit sweetener, two tablespoons of turmeric, and a tablespoon of salt in a jar.

  • Boil six large eggs for twelve minutes.

  • Cool eggs under cold water and peel.

  • Place the peeled eggs in the turmeric-picking brine and refrigerate for an hour.

  • After an hour, chop the pickled eggs.

  • Add three tablespoons of mayonnaise, 1½ tablespoons of yellow mustard, and a tablespoon of picking brine.

  • Add three tablespoons of mayonnaise and ½ tablespoon of red curry paste in a small bowl and mix.

  • To serve, cut the crust off the bread of choice,

  • Dab on the mayo-curry mixture.

  • Top with egg salad.

  • Garnish with fresh chives.

  • Enjoy!

EQUIPMENT

 
 
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