After hosting Easter dinner for 21 folks, I haven’t felt much like cooking. So my rules for dinner this week are as follows: 1) It shall be quick and easy to prepare; 2) It shall involve the contents of my pantry; 3) It shall NOT require a trip to the store. And here’s the most important part: It must include all of those ridiculously bright pink, purple and green hard-boiled eggs taking up space in my fridge.
Egg salad is the obvious choice, but my oldest has an aversion to chalky yolks. She does, however, like Indian food so I’m hoping that a liberal dose of curry will win her over. Served with whole wheat pita and a green salad, this makes for a quick, protein-packed dinner. And it follows all of my rules. (To cut down on the cholesterol, you could use some whole eggs and some whites.)
Curried Egg Salad
6-8 hard-boiled eggs, peeled and chopped
1/4 to 1/3 cup light mayo
1/4 cup raisins or dried cranberries
1/3 cup chopped celery
1 to 1 1/4 teaspoons curry powder
Mix ingredients and season with salt and pepper. Add more mayo or curry, if desired.