Turmeric Egg Salad

Serves: 2


  • 4 eggs
  • 8 cherry or grape tomatoes
  • 2 scallions
  • 1/2 avocado
  • 2 tablespoons dijon mustard
  • 8 dashes of peppercorn
  • 1 tablespoon turmeric powder
  • 6 dashes of himalayan sea salt
  • 3 dashes of smoked paprika


In a large pot, place 4 eggs in water that covers them by at least 1 inch. Bring to boil and allow eggs to boil for 6-7 minutes. Remove from stove top and run cold water over the eggs immediately. Allow them to cool for 5-8 minutes in the cold water bath.

Peel the eggs and combine in a bowl with 1/2 an avocado. Use a fork the mash them together. Add in dijon mustard and spices and mix well.

Chop green onions into small pieces, and half your tomatoes. Stir into the egg mixture. Taste test and adjust spices to your liking. Serve on a bed of greens or on a slice of organic sourdough toast.

**Turmeric is the best anti-inflammatory aid. It strengthens the immune system, enhances digestion, and is proven to fight pre-cancer cells.

**Scallions help treat a leaky gut.

**Peppercorns increase metabolism and help eliminate toxins.