Something tells me you could use an egg salad recipe.
Howdy hooo from Coloradoooooo! Yup, I’m still in the sunshine state! I haven’t fallen out of a bunk bed built by Paul Bunyan like I did the last time I was in Breckenridge, but I still have one more day here, so there’s no telling what could happen. I’ll fill you in on all the fun deets of the trip on Wednesday.
So how was the Easter of yourn? Did you share a tasty brunch with friends and/or family? Did you go for a scavenger hunt and bedazzle some eggs? I bet you’re searching high and low around the intranets for Delicious Things to do with Hard Boiled Eggs. Don’t worry, smalls, I’ve gotcha covered.
I used those au natural pretty pink Easter eggs I dyed for a Love Beets freelance project in this egg salad. If you’ve never tried a curried egg dish, I suh-eeeeeriously recommend it! Even if you don’t like curry. Especially if you don’t like curry. It’s just so rich and flavorful, and you can add all sorts of dried fruit, nuts, and other veggies to put a little pep in its step.
I lightened up the recipe by using whole milk plain yogurt (you can also use Greek) to replace some of the mayo, and added cashews, raisins, dried apricots, and sunflower seeds for a little crunch and flavaaah. If you tried my Copycat Trader Joe’s Curried Chicken Salad and fell ass over teakettle for it, then you’ll love this egg version, too!
Oh, and if you have 18 trillion hard boiled eggs to re-purpose and need another egg salad varietal, you can also try my Avocado Egg Salad. It requires just 4 ingredients and is mayo-free and suuupah cuh-reee-mee!
Eggs for daaaayz.