afternoon snack

I'm back for the second time this week! And with another food picture. This one seems a bit better. Can you tell what it is? Maybe not. It's a new-old favorite, Curried Egg Salad.

I discovered this recipe at our natural food store, The Good Food Store, a couple of years ago. I haven't made it for a while now but recently we started eating a lot of eggs and I was looking for some variety. It provides a nice change of pace from tuna salad and seems more appropriate to cooler winter weather. It is a little bit tangy with bits of sweet.

The best part is the fabulous eggs. These are not just any eggs, these eggs are from free ranging chickens who live just down the valley from us. The yolks are a beautiful orange-y bright color. I had a regular egg from the nearby deli the other day and was shocked by it's color. The yolk was almost as white as the white! And nearly tasteless. Ew!

Here's the recipe, in case you want to try it yourself.

Curried Egg Salad
12 hardboiled eggs, peeled and diced
1/4 cup raisins
1 green onion, finely chopped
2 Tbl fresh cilantro, chopped
1/2 cup mayonnaise
1 Tbl curry powder
salt and pepper to taste

Mix all ingredients and serve on bread or over lettuce.