Turmeric Egg Salad

My biggest tip for eating healthy throughout the work week is to prep a big portion of protein. Then you can simply pull from it for an easy on the go lunch!

I was feeling bored of chicken and tuna so I decided to make this anti-inflammatory egg salad. I love eggs because they’re an inexpensive protein. They also contain healthy fats, tons of vitamins, and do not affect your cholesterol despite popular belief.

Adding turmeric gives them the anti-inflammatory properties because of its high curcumin content. Turmeric needs to be paired with black pepper in order to activate it’s magic so make sure to pile it on!

Here’s how you make it.

Ingredients:

• 6-8 pasture raised eggs

• 1/4 cup mayo

• 2-3 tablespoons turmeric

• 1 tablespoon Dijon mustard

• 1 teaspoon garlic powder

• 1/2 lemon juice

• Salt and pepper

Instructions:

• Boil the eggs for 8 minutes, transfer to ice water, and peel when cool enough to handle. Chop them up and add to a bowl with all other ingredients. Mix together, refrigerate, and enjoy!