In like a lion out like a lamb…Eggs in spring
We use idioms a lot in our American culture, so much so that these common phrases have become a dime a dozen. Without question we all understand that March comes in with cold temperatures and we typically begin April with warmer weather. We somehow accept the reference to a lion and a lamb even though it really doesn’t make sense. Not to add fuel to the fire, but what do eggs have to do with Easter, Passover, or spring? Please don’t think I have a chip on my shoulder about these sacred holidays, I love them all, but one does have to stop and consider how we ended up with a large bunny who delivers chocolates in a basket and also hides eggs in the yard. Should I play devil’s advocate and bring up “ham” on Easter? I think I’m going to bite my tongue on that topic, because that clearly would be biting off more than I can chew.
One thing we all can agree on is a leopard can’t change his spots and a bird in the hand is worth two in the bush… NO NO NO!, now I’m jut getting carried away. Forgive me, I just gave myself a slap on the wrist.
All of this to say, those colored hard-boiled eggs can be a blessing in disguise. Figuring out what to do with them is a piece of cake. Egg salad of course, but in with the olive oil and out with the mayo. This simple curried egg salad recipe replaces the mayo with a touch of heart healthy olive oil and adds some exotic flavor with a bit of curry, sweet golden raisins, cranberries, and peppery arugula.
I’m going to go out on a limb and promise you that you will fall head over heels for this curried egg salad.