This recipe is for creamy, crunchy, delicious and fresh egg salad.

Very easy to make, you can cook the eggs a day in advance before preparing the dish if you want.

I made a simple egg sandwich with this Turmeric Egg Salad. I just add the salad between two slices of bread (I used my homemade sourdough bread) and a slice of lettuce and enjoy. Definitely one of those sandwiches that just falls apart while eating and you make a big mess all over but at the end you will be licking that plate.

Salad can be stored in a closed container in refrigerator for a couple of days.

Turmeric Egg Salad

Cook Time 30 minutes
Servings 3 portions


  • 6 eggs
  • 3 tablespoons of Greek yogurt
  • 1 - 2 young onions
  • A few sprigs of parsley
  • 80 grams of radishes
  • 2 tablespoons of olive oil
  • 2 tablespoons of fresh lemon juice
  • Half a teaspoon of turmeric
  • Salt
  • Black pepper


  • First make hard boiled eggs. I cooked them in boiling water for 10 minutes and then rinse them with cold water to cool them faster.
  • During this time, cut the radishes into smaller cubes and chop the parsley and onion.
  • Peel and halve the eggs and separate the yolk and egg white. Chop the egg whites into smaller pieces.
  • Add Greek yogurt, olive oil, salt, pepper and turmeric to the yolks and mash with a fork and mix.
  • Place all prepared ingredients in a bowl and stir it up, taste and season if necessary. Serve it straight away or store in the fridge for later.
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