I created this spread so that I can keep it in the fridge for those days where we are in a rush in the morning and we want to eat eggs. Eating breakfast in the morning is so important and I really like eating eggs because it can keep me full until my morning snack comes around. I make this spread with a little bit of mayonnaise to bind it together and I add a dash of turmeric. Turmeric is a yellow spice often use in Chinese and Indian cooking. It is a powerful antioxidant said to fight cancer causing radicals in your body. It has a slightly curry flavor and it just adds little bit of extra flavour to this spread. This recipe can be kept in a tight container in the fridge for one week, if it lasts that long.
Turmeric Egg Salad Spread
Ingredients
7 eggs
1 tbsp. baking soda
3 cups of water
1 tbsp. fat free mayonnaise
1 tsp turmeric
salt and pepper to taste
Directions
1)Place the eggs with baking soda and water in pot and heat to boil. When water reaches boiling point, continue for 4 minutes.
2)Turn off heat but keep eggs in the water.
3)When cooled off, remove eggs from water and peel shell off. The baking soda helps the shell come off easily.
4)Using a grater, grate all the eggs.
5)Add mayo,turmeric,salt and pepper. Mix all ingredients
6)Place in a container with lid and keep in the fridge for up to 1 week.
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