Hard-boiled eggs with turmeric


  • 6 large eggs
  • 18 cl of cider vinegar
  • 1 tablespoon(s) of sugar
  • 2 teaspoon(s) ground turmeric
  • 1 teaspoon(s) of salt
  • 3 tablespoon(s) mayonnaise
  • 1.5 teaspoon(s) yellow mustard
  • yellow curry paste

  • 4 slices of bread


  1. Mix the vinegar, 18 cl of water, sugar, turmeric and salt in a one-liter jar. Reserve.

  2. Pour iced water into a salad bowl, set aside.

  3. Half fill a medium stainless steel pot with water (avoid aluminum, cast iron or unlined copper). Boil the water.

  4. Gently drop in the eggs, reduce the heat so that the water simmers, then cook for 8 minutes. Place the eggs in the bowl of iced water. Leave to cool for 2 minutes.

  5. Peel the eggs. Place them in the jar with the marinade, cover and refrigerate for at least 1 hour and up to 3 days.

  6. Chop the eggs and transfer them to a medium salad bowl. Add the mayonnaise, mustard and 1 tbsp. tablespoon of marinade. Mix.

  7. Spread a little curry paste on the bread and cover with the turmeric eggs.

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