chopped egg & tumeric salad

everyone has their version... right?  this is dylans favorite.  he loves the turmeric and the rough hewn eggs, all country style.  lest we forget, its a great way to get the anti-inflammatory, anti-cancer, anti-aging benefits of turmeric.  this egg salad is pretty nice served up on a few leaves of romaine or slathered on some toasted rye.

4 eggs- get them from someone who has chickens!

1 tsp turmeric powder

1/4 tsp cumin -optional

1/4 cup onion -minced

mayonnaise- with no soy in it

pepper and sea salt

Start by boiling 4 eggs (or 6 if you want more than 2 sandwiches).  if you've never tried this method, try it now:  add the eggs to a pot and cover with 1" of water.  bring to a boil.  turn off the heat, cover with a lid and set your timer for 8 min.  meanwhile, fill a medium sized bowl with ice and water.  once the timer goes off, immediately strain the hot water and place the eggs in the ice bath till cool.

Peel and roughly chop the eggs into small pieces, placing them in a bowl when done.  add 1 teaspoon of turmeric and some minced onion- 1-2 Tbl if the onion is strong, 1/4 cup if it is mild.  if you have a pepper mill, grind a few turns in.  if you are adding the cumin seeds, grind them up or crush them with the back of a spoon first.  add a little bit of good sea salt and stir the whole mess a few times.  add just enough mayonaise to bring it all together, a few spoonfuls should do it.  taste, adjust with a hint more salt or pepper or cayenne if you're feeling it.

You are done.  try toasting some bread and spreading this on top w/ a sprinkling of clover sprouts.   if you have some of our pickles, now is a good time to get them out and slice up a few wedges to go with your snack.