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Eggcellent Curry

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A WONDERFUL WAY TO USE LEFTOVER EASTER EGGS

Blog Post April 2013
Photo by Andrew Cebulka

Easter is a beautiful time of renewal, chocolate bunnies and jelly beans and of course, Easter egg hunts. In my house, long after the chocolate and jelly beans are gone, we are left with dozens of hard boiled eggs. These Easter eggs are almost always turned into egg salad. I love egg salad but really, how many egg salad sandwiches can you and do you want to eat? Lavanya Sabin saves us from the monotony of egg salad with her recipe for Egg Curry. Lavanya’s family is originally from India and she learned the nuances of Indian cooking from her mother. The Sabin family has worked to maintain their culinary traditions and Lavanya even launched her own tasty line of Indian sauces in 2012 called Lavanya’s House. This recipe will take your Easter eggs to a level of complexity, spice and intensity they have never been to before. If you would like to learn more about curries and for this and other curry recipes, check out the February/March 2012 issue of The Local Palate.

Egg Curry
From Lavanya Sabin

Mentioned in this post:
Lavanya Sabin, Andrew Cebulka