trio of creamy {spring} salads.

What’s better than a fabulous springtime brunch, kids?

A lovely springtime lunch!

These creamy salads are for lunchtime only. Nevermind the fact that I’ve been eating the leftovers for dinner all week long. Maybe even breakfast. Hey, there are eggs within this spread of deliciousness. Stranger things have happened.

It started when I was thinking about you. I thought – Easter’s coming, and maybe you’ll be having a ham. If you are, chances are you’ll have leftovers. And what better justice is there to do leftover ham other than a spicy-sweet Southern-style deviled ham salad?

And because everything is just that much better when served in a trio, I happily dreamed up not one but TWO more dreamy-creamy salads for this magical lunchtime affair.

Truffled. Egg. Salad. Oh, yes. This one’s a must. If you don’t already have your cabinets stocked with truffle oil and truffle salt, then this would be the perfect reason to do so. You know what they I say: A truffle-less kitchen is a loveless kitchen. Unless you don’t like truffle, but I’m pretty sure if you try it with eggs, you may be converted. They are a special duo, indeed.

Plus, if you’re lucky enough to be participating in an egg hunt, you’ll have plenty of  leftover hard-boiled eggs to use. People do that, right? … make egg salad from leftover Easter eggs? Pretty sure that’s a thing.

And for all of the picky-folk out there who won’t touch egg salad or ham salad, we have a lovely lemony-tarragon chicken salad to round things out. It’s all about providing variety when you’re serving up a trio of salads like this – keep it in the family, but make them different enough to attract different taste-buds. I guarantee everyone will find at least one they’re crazy about.

Serve it all up on a platter over a bed of greens – I used arugula, a spring mix, and watercress – and offer a few types of breads and rolls (croissants are a must) on the side for sandwiches.

It’s a lovely springtime lunch, indeed.

Deviled Ham Salad

• 1 pound cooked ham, roughly chopped
• 1 cup mayonnaise {I use olive oil mayo}
• 1 – 2 tablespoons dijon mustard
• 2 jalapeños, seeded  and roughly chopped
• 3 – 4 scallions, sliced
• 1/2 cup chopped dill pickles
• 1/2 cup chopped “wickles” or sweet pickles
• 1 teaspoon paprika
• Dash of worcestershire
• Dash of hot sauce

Add all ingredients to bowl of food processor. Pulse until well-combined and finely chopped. Taste and adjust for flavors – add more dijon for tanginess, or more hot sauce to spice it up. You won’t need any salt, since the ham and the pickles provide plenty. More “wickles” for me, please!

Truffled Egg Salad

• 12 hard-boiled eggs, peeled {click here for the best way to boil ‘em}
• 2 tablespoons dijon mustard
• 1/4 cup truffle oil
• 1/2 cup mayonnaise
• 1/2 teaspoon truffle salt
• 2 teaspoons snipped chives
• Freshly ground black pepper to taste

Place whole eggs in a large bowl and begin to break them up with a potato masher. Add remaining ingredients, and mash away until you get the texture where you want it. Check for seasoning and adjust accordingly. Thinking about adding an extra drizzle of truffle oil overtop before serving? Do it.

Lemony-Tarragon Chicken Salad

• 3/4 cup mayonnaise
• 1/4 cup crème fraîche
• Juice of 1 lemon
• 1 tablespoon chopped tarragon
• Kosher salt and freshly ground black pepper
• 1 rotisserie chicken, meat removed and chopped
• 2 stalks celery, chopped
• 1/2 red onion, chopped
• 1/2 cup slivered almonds, toasted

Whisk the first 4 ingredients in a large bowl. Season to taste; start with 1 teaspoon salt and 1/2 teaspoon pepper and go from there.

Toss the rest of the ingredients into the dressing, adding the almonds just before serving (the longer they sit in the salad, the less crunchy they become). Check for seasoning and adjust accordingly.