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.