Spring has finally arrived almost everywhere. You can see it in the blooms and greens that are popping up all around us. But also in the food isles and farmers markets. Fresh greens and veggies make up a much bigger majority these days in those places and also in my kitchen. And while I’m slowly transitioning into the warmer times of the year, my body and appetite long for fresh meals, big salad bowls and easily prepared snacks.
Spring and, especially, Easter time is known for lots of recipes with eggs. And this is for a reason: usually hens reduce laying eggs over the winter months and like the earth, which is growing new sprouts and buds in the spring, chickens get more active and lay more eggs at this time too. For some of us lucky enough to have their own chickens this phenomenon can be observed every year with the changing of seasons. Thus, a morning egg scramble or omelette becomes more frequent. Sometimes, however, I’m not in the mood for a „heavy“ breakfast like this. Perfect time to turn to my easy turmeric egg salad.
This recipe only calls for 5 simple ingredients – most of them you probably have in your pantry anyways. It’s super easy to make and the only actual cooking it calls for is making hard boiled eggs. Even the most unexperienced cook should be able to do that. But if you’re unsure or want to have more information on how to boil eggs there’s plenty of articles on the web like this or this one. Apart from that there’s not much to do in this recipe. Just a little chopping and mixing and you’re done.
What you’ll get is a delicious, light, egg salad, which you can put on your breakfast toast, into your lunch sandwich or fill your halved avocado with if you’re feeling fancy. There’s no mayonnaise in this recipe. Simply because I don’t like it very much and I don’t think it’s necessary to create a creamy egg salad. But, this has one little drawback: over time the sour cream, which I use instead, tends to get a bit watery. For me, that’s not a big problem, as we usually enjoy the egg salad straight away and there’s nothing left to store. But, if you want to save some time in the morning or at lunch time, I would suggest you boil the eggs in advance to save some time later. You can even prepare the egg-yolk mixture and keep all the other ingredients chopped up in another container in the fridge. At lunchtime, you mix them together and you’re ready to go!
Before I leave you with the recipe, a short word on sustainability. If you don’t have your own chickens to lay fresh eggs for you, make sure you buy pasture-raised, grass-fed eggs only! There’s nothing worth than seeing chickens cooped up in small cages on top of each other. It’s the most humane choice there is. And, apart from that, it’s also better for your health and wellbeing. Find out more about it here.
Lastly, if you used to grab an egg salad packed in a throw-away plastic container at the deli, these times are over too! Simply store your homemade egg salad in a repurposed glass jar (e.g. a saved nut butter or dried tomato jar) and take it with you to work or uni. And don’t worry, it won’t go bad that quickly. As long as you don’t leave it standing out in the sun, of course.
I really hope you enjoy this easy recipe! If you make it, I’d love to see your creations on IG – simply tag me @themellowkitchn and/or #themellowkitchn so I can see it.
Love always,
Anna
Easy Turmeric Egg Salad
Sometimes all you need is some hard-boiled eggs and some seasoning, and you have yourself an awesome lunch or snack dish. Like this Turmeric Egg Salad! Facebook0GoogleTwitterPinterest0Email
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- Serves: 6
- Category: all recipes, breakfast, lunch, snack, Starter/Appetizer, Vegetarian
Ingredients
- 6 eggs
- 150 grams sour cream
- 1 tablespoon dijon or estragon mustard
- 1/2 - 1 tsp ground curcuma
- 1/2 teaspoon salt
- 1/2 red onion
- 2 tablespoons chopped chives
- 1 tablespoon apple cider vinegar
- salt & freshly ground black pepper
Instructions
- Bring a medium-small pot with water to boil. As soon as the water is boiling, take it off the flame and carefully place the eggs inside. Place it on medium-small heat again and let the eggs boil for 10-12 minutes.
- When the eggs are cooked, drain them and either place them in a bowl with ice-water or cool them under cool running water. Let them cool completely.
- In the meantime place the sour cream, mustard, curcuma and salt in a small bowl. Carefully mix to combine. Chop the onions and chives and set them aside.
- Peal the eggs and cut them into halves, length-wide. Take out the egg yolk with a small spoon and smash them into a paste in a small bowl. Add the sour cream and stir to combine.
- Cut the egg white into small cubes and add to the sour cream, together with the apple cider vinegar, onions and the chives. Stir to combine.
- Season with salt and fresh pepper to your liking.
- Tip: You can boil the eggs up to 1 week in advance and store them in the fridge until you need them. Or you use leftover hard-boiled eggs.
- Keep the egg salad in a sealed container in the fridge for up to 4 days. If you use chives, the egg salad will turn more liquid after 3-4 hours.
- Enjoy!
Kinderleichter Kurkuma Eiaufstrich
Manchmal gibt es nichts besseres als Toast oder ein Sandwich mit selbstgemachtem Eiaufstrich. Diese kinderleichte Version des Klassikers verzichtet komplett auf Majonäse und wird stattdessen mit etwas Kurkuma verfeinert. Facebook0GoogleTwitterPinterest0Email
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- Serves: 6
- Category: all recipes, breakfast, snack, Starter/Appetizer
Ingredients
- 6 Eier
- 150 gramm Sauerrahm
- 1 EL Dijon oder Estragon Senf
- 1/2 - 1 TL Kurkuma, gemahlen
- 1/2 TL Salz
- 1/2 rote Zwiebel
- 2 EL Schnittlauch, gehackt (optional)
- 1 EL Apfelessig
- Salz und frisch gemahlener Pfeffer nach Belieben
Instructions
- Bring einen mittelgroßen Topf Wasser zum kochen. Sobald das Wasser kocht, nimm es vom Herd und lege die Eier vorsichtig mit einem Löffel ins Wasser. Stell den Topf zurück auf den Herd und koch die Eier auf kleiner bis mittlerer Flamme für 10-12 Minuten, je nach Größe. Gieß das Kochwasser ab und schreck die Eier unter kaltem Wasser gut ab. Lass sie auskühlen bis du sie problemlos anfassen kannst
- In der Zwischenzeit vermische den Sauerrahm mit dem Senf, Kurkuma (je nach Geschmack 1/2 - 1 TL) und Salz. Hacke die rote Zwiebel und gegebenenfalls den Schnittlauch und stell ihn zur Seite.
- Schäle die Eier und schneide sie der länge nach in die Hälfte. Löse mit Hilfe eines kleinen Löffels das hartgekochte Eigelb aus den Eiern und zerdrücke sie zu einer Paste. Füge die Paste zum Sauerrahm hinzu und vermische alles gut miteinander.
- Schneide das Eiweiß in kleine Würfel und füge es gemeinsam mit dem Apfelessig, den Zwiebeln und dem Schnittlauch zum Eiaufstrich hinzu und vermische alles miteinander. Schmecke den Aufstrich nach Belieben mit Salz und Pfeffer ab.
- Tip: Du kannst die Eier schon bis zu 1 Woche im Vorhinein hart kochen. Auch Zwiebel und Schnittlauch kannst du schon am Vortag vorbereiten und in einem geschlossenen Gefäß im Kühlschrank lagern.
- Der Aufstrich hält sich im Kühlschrank, in einem geschlossenen Gefäß (z.B. altes Marmeladeglas), bis zu 4 Tagen. Achtung, sobald du Schnittlauch hinzufügst fängt er nach 3-4 Stunden wässrig zu werden. Gutes Gelingen!
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Easy Turmeric Egg Salad ⋆ The Mellow Kitchn