This morning the fridge was full of green, blue, and pink hard-boiled eggs. They had been cooked and colored, hidden and hunted. So there was nothing left to do but use them up—in egg salad, of course. Among those mayonnaise-rich Southern salads that have nothing salad-like about them, egg salad is definitely my favorite. In fact, I like it so well that sometimes I make it even when it’s not the morning after Easter. Curried Egg Salad Try this on crostini, crackers, a bagel, or as part of a sandwich: Toast two slices of wheat bread, add a thick layer of egg salad, top with fresh tomato slices and a handful of baby greens, and you’ve got a vegetarian lunch that even meat-eaters will envy.

1/4 cup mayonnaise 1/4 cup minced sweet onion (such as Texas’ own Rio Sweet, or Maui or Vidalia) 2 tablespoons minced dill pickle (from about one medium pickle) 1 tablespoon Dijon mustard 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon curry powder 6 large hard-boiled eggs, chopped Salt to taste

Whisk first six ingredients to blend in medium bowl. Add eggs and mash, using fork or handheld pastry blender, until combined. Season to taste with salt. Makes about 21/2 cups.