Ways to use hard boiled eggs

#1) Harlequin Salad per Jacques Pepin (my favorite cute old french chef)

Even Jacob loved his and ate it all! He helped make the dressing and arrange the plate.

#2) Indian Egg Curry - Super yummy served with yogurt and Siracha or Sambal Olek pepper sauce. The kids loved this too - sans pepper sauce.

· 7-8 hard boiled eggs
· 5 Tbs Canola oil
· 2 medium onion chopped
· 3 medium sized tomatoes – or canned diced tomatos
· 2 green chiles – or 1 small can
· 4 garlic cloves crushed
· 3 inch piece fresh ginger, minced
· 1 Tbs ground coriander
· 1 tsp ground cumin
· 1 tsp garam masala
· 1/2 tsp ground turmeric
· 1/2 tsp ground red pepper (or 1 tsp chili powder)
· Salt to taste
· Chopped fresh cilantro to garnish
· 3 potatoes cut into 1" cubes (optional)

· Heat 2 T canola oil in a deep pan, add the onions. Saute until slightly golden. Use a food processor to grind the onions, tomatoes, green chiles into a smooth paste.
· Heat the remaining oil in the same pan and add the ginger and garlic, and all the dry spices, when they are warm and the garlic is fragrant, add the onion and tomato paste and bring to a simmer.
· Add 2 cups of warm water to the curry and return to a boil on medium heat.
· If adding potatoes to the curry, add them now and cook till half done.
· Slice the boiled eggs in half vertically and add them gently to the curry.
· Lower the heat and simmer for 10 minutes or till the curry is thickened and reduced to about 3/4 of the original quantity, and the potatoes are done.
Turn off the heat and garnish with chopped coriander leaves. Serve hot with rice and a vegetable side dish.

#3) Good Old Egg Salad Sandwiches. Yum!