Hold the chocolate.
As Easter closes in on us, I wanted to reassure you, eggs are not just to be painted, decorated and sweet tasting.
Straight from Janice Cole urban chicken coop survival tale, Chicken and Egg, A Memoir of Suburban Homesteading with 125 Recipes (Chronicle Books, 2011), comes a recipe for tomorrow's lunch if you can't decide what it will be.
Cucumber-Basil Egg Salad
The glories of summer are captured in this pale green egg salad redolent of fresh basil, green onions, and crunchy cucumbers. Serve it surrounded by greens or tucked into pita loaves or slices of crusty bread for a satisfying lunch.
6 hard-cooked eggs, diced
3/4 cup seeded, diced cucumbers (about 1/2 cucumber)
1/4 cup minced shallots
1/2 cup sliced green onions (green part only)
3 tablespoons lightly packed chopped fresh basil
1/2 cup mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.
I know it's not Summer yet.
(* Recipe from Chicken & Egg by Janice Cole-Chronicle Books, 2011- reproduced with permission of the publisher- all rights reserved)