It's National Easter Egg Salad Week!

 No, I did not make this holiday up because I have an abundance of eggs left over from the egg-decorating egg-stravaganza.

It's the real deal and it falls the week after Easter for the above-mentioned reason. 

With households boiling, dying and decorating between one and five dozen eggs for hunting and cracking, that's a whole lotta huevos to consume.  

If you're like me, there are only so many plain boiled eggs stained with dye that you can consume.

Thankfully, you can enjoy deviled eggs (I love the dirty martini deviled egg), egg salad, chopped eggs in salad, and my personal fav - curried eggs.  Serve with jasmien or basmati rice, sauteed spinach with garlic, and some mango pickle.

Curried Eggs

(recipe adapted from Mango & Curry Leaves Chile-Hot Bhutanese Cheese Curry)

serves 4

3 teaspoons olive oil

2 teaspoons garam masala

8 green thai chiles, seeded and coarsely chopped

1 large onion, sliced lengthwise (about 1 1/2 cups)

1 1/2 cups chopped tomatoes

3 cloves garlic, coarsely chopped

1 cup water

8 hard boiled eggs, halved

3-4 tablespoons cilantro

Heat the oil to medium in saucepan with deep sides.  

Add garam masaala, green chiles, onion, and garlic. Fry the spices and vegetables until garlic and onion are lightly browned.  Add tomatoes and continue to fry for another 5 minutes. 

Then, add water and egg, being careful not to break the eggs by over-stirring. Simmer until eggs are heated through and have turned an attractive deep yellow (you can add a teaspoon of tumeric for a higher yellow-orange color).  

Serve with rice and garnish with chopped cilantro.