When it comes to egg salad, most people either love it or hate it. There really is no in between. I’m in the love it camp, and this golden toast recipe was inspired by my love of egg salad and turmeric!
I could eat egg salad every single day, so I love coming up with unique and delicious twists. Try adding chopped olives, fresh herbs, avocado, or pesto. For texture, chopped celery, bell pepper, or green onions. There are so many variations that it’s impossible to get bored!
Have you ever eaten egg salad as a dip? I had a client that requested egg salad dip a couple of years ago, and I’ve been doing it ever since. It’s a game changer! The creamy dip can be eaten with crackers or chips or used as a spread as we’ve done here.
Eggs are inexpensive, packed with protein, and nutritious!
I’m also obsessed with turmeric! The flavor is earthy, pungent and a bit peppery, so a little goes a long way. The health benefits of turmeric are impressive. It’s been said to have anti-inflammatory properties, aid in digestion, and lower cholesterol, so I try to use it any chance I get!
The deep orange-yellow color of turmeric gives a beautiful golden hue to anything you add it to. It’s what makes mustard yellow and works as an excellent substitute for saffron in yellow rice.
I’ve been adding turmeric to my scrambled eggs for as long as I can remember. I only recently discovered how delicious it is in egg salad!
For golden toast, high quality, organic turmeric is best!
This recipe couldn’t be any easier. Just throw everything in your blender and blend until smooth. This is more of a spread, and blending it to a smooth, creamy consistency is what helps create a gorgeous, golden color. If you don’t have a food processor, a small one like this is all you need, and it’s one of my kitchen essentials!
Since we almost always have hard-boiled eggs in the fridge, this was a five-minute meal. For perfect hard-boiled eggs, place your eggs in a saucepan, cover them completely with cold water, bring to a full rolling boil, cover, and turn the heat off for 12 minutes (for large eggs). Drain the water from the eggs, and fill the pot with cold water, draining and refilling a few times to cool them quickly.
To peel hard-boiled eggs quickly, leave the eggs in the pot with no water, and gently shake them around to crack the shells all over. Fill the pot with water again, and use the water to help you easily peel off the shells.
No one wants warm egg salad, so either chill the eggs before continuing with the recipe or chill the egg salad spread before making the toast. You can also make this in advance. We ate the leftovers the following day. The flavors had intensified a bit though, so keep that in mind.
You’ll notice that this is pureed down to a smooth and creamy consistency. It’s meant to be more of a spread or dip, but you can leave it chunky if you like. Just mix the sauce ingredients first, and then fold in the chopped eggs.
Turmeric has a strong flavor, so start with less and add more until you get the flavor you desire. We love it, so I used all four teaspoons (which is one tablespoon)
You can serve this on toast as we’ve done here or with gluten-free crackers, bell pepper strips, carrots, or cucumbers for dipping!
- Add all the ingredients to a small blender and blend until smooth. Stop and scrape down the sides every few seconds and adjust the ingredients to suit your taste.
- Spread on toast and top with sprouts, micro greens, green onions, or chives for a prettier presentation!