I didn't have any Easter plans this year, but I did want to make something egg-y and spring-y. Hence, the following recipes....
Curried Egg Salad:
This comes from Gourmet by way of Epicurious.com. I love the combination of the sweet, tart apple, the bite of the onion and cayenne, and then the curry.
1/3 cup mayonnaise
1 tablespoon fresh lime juice
1+1/2 teaspoons curry powder
1 teaspoon Dijon mustard
1/8 teaspoon cayenne
6 hard-boiled eggs, peeled and chopped
1 Granny Smith apple, 1/4 inch dice
1/3 cup red onion, minced
1/4 cup cilantro, chopped
salt to taste
Whisk together the mayo, lime juice, curry powder, mustard, and cayenne. Add eggs, apple, onion, cilantro, and stir to mix, adding a bit of salt if necessary (shouldn't need much).
Cucumber Avocado Soup:
I am reminded by this, the first batch of the year, that I LOVE THIS SOUP! (And also, I LOVE AVOCADOS!) I have no idea where it came from--I only have an index card with a list of ingredients scribbled down and instructions to puree. It's very simple and quick, but you do need a blender or food processor. Also, you might want to start off with nonfat or low fat yogurt--once you've gone over to the dark side of full fat yogurt it's hard to go back!
1 English cucumber, peeled and coarsely chopped (these are the really long ones in plastic wrap)
1/2 teaspoon lemon zest
1/4 cup cilantro
1/2 - 1 jalepeno, seeded and coarsely chopped
1 cup cold water
1 avocado, peeled and coarsely chopped
1 tablespoon lemon juice
1-2 scallions, chopped
1 cup plain yogurt
salt & pepper