A post-Easter recipe for all of those colored eggs (and what to drink with it...)
Curried Egg Salad
Hard boiled eggs
Finely chopped red onion (or chopped green onion)
Shell the eggs. Cut them in half lengthwise, scoop out the yolks, and chop the whites. Put all into a medium-sized bowl. Add enough mayonnaise to hold the eggs together and keep the yolks from tasting too dry. Add the rest of the ingredients. Stir gently to mix.
This tastes delicious on toasted wheat bread, or on freshly baked Naan or pita bread. It's even good on crackers like Wheat Thins. You can garnish the sandwiches with thinly sliced cucumber, or with alfalfa sprouts.
Wash it all down with an off-dry Riesling from Chateau St. Michelle, Hogue or Dr. Konstantin Frank. Or enjoy it with Zardetto Prosecco.