Saturday afternoon and 1pm rolls around. What to do for lunch? I have such fond memories of my Mom making egg salad on weekends. I loved watching her hard boil eggs and turn them into a great balance of creamy and crunchy textures and bright, fresh flavors to make us the tastiest sandwiches. I thought I’d re-create on a sunny Saturday. There’s so many directions you could go to customize…with curry, traditional or adding extra crunch with radishes or your favorite veggies. See? Even Bon Appetit loves egg salad. I decided on mayo, dijon, white balsamic vinegar, salt/pepper, fresh cilantro, red onion. Also, after reading its health benefits, a little turmeric. Who knew this little power plant would work so well in egg salad. I served it open faced on a slice of Dave’s Killer Bread. If you haven’t tried Dave’s, I highly recommend. Organic, non GMO, full of seeds and excellent toasted. Hope you enjoy!
4 hard boiled eggs, chilled, peeled, chopped
1/4 cup mayonnaise
1 T. dijon (or more to taste)
1 dash of white balsamic vinegar
1/3 cup chopped cilantro
1/3 cup diced red onion
1 tsp turmeric
Course salt and freshly ground black pepper
One slice of your favorite bread
