After Easter Egg Salad

Recipe by Pamela Dunn

- 2 Cups Chopped Hard Boiled Eggs
- 2 Cups White Aromatic Rice-Basmati or Jasmine (broken Jasmine used here) left overs are fine here, used room temperature or out of fridge
- 2/3Cups Currants
- ½ Cup Light Mayonnaise
- 1/4Cup Minced Shallots
- 1-2Tbsp Curry Powder
- 1-2Tbsp Fresh Tarragon, Minced
- 1/2Tsp Salt to Taste

- Blend all ingredients together folding gently with a flat spoon or spatula.
- Add water to adjust moisture to yield a tender rice/egg mixture.