Egg Salad

Step 1

Carefully add eggs to a medium saucepan and cover them with water. Place the pan over high heat and bring the water to a full boil.

Step 2

Boil the eggs for 2 minutes. Turn off the heat, cover the pan and let the eggs sit for 10 minutes.

Step 3

Drain the water and rinse the eggs with cold water.

Step 4

Peel the hard boiled eggs when they are cool enough to handle.

Step 5

Slice the eggs in half and separate the yolks from the whites.

Step 6

Place the yolks in a large bowl and mash them with a fork until they are finely crumbled.

Step 7

Place the egg whites on a cutting board.

Step 8

Add the mayonnaise, mustard powder, paprika, salt, black pepper, onion powder and turmeric to the bowl with the egg yolks. Use a fork to mash and stir the mixture until smooth. Cover the bowl and refrigerate while you dice the egg whites.

Step 9

Dice the egg whites into small cubes.

Step 10

Add the diced egg whites to the yolk mixture and gently stir and fold them together until combined.

Step 11

Cover the bowl and refrigerate until completely chilled. Taste the egg salad and add salt, if needed. As a reference we added just a pinch to ours.