Lunch date? This curried egg salad gets the nod, and it’s booked for a back-to-school lunch (or two). The Cookery dabbled in several variations of traditional egg and mayo samples, but this curried blend (thanks, Jane, for the inspiration) starts the school year off with an extra kick and holds up well in a wrap. Get set and go curry.

Curried Egg Salad

6 eggs (hardboiled)

10 baby potatoes (roasted)

7 ounces all natural lowfat yogurt

1/4 cup red onion (chopped)

1 tablespoon curry powder

10 Spanish olives (sliced)

1 tablespoon mustard

salt and pepper to taste

Yield:  six servings

Preheat oven to 400 degrees. Rinse baby potatoes and pat with extra virgin olive oil. Salt to your liking. Roast 45 minutes. Boil eggs to a hard boil, cool them in a mild cold water bath, peel, and dice. Cool and quarter baby potatoes. Gently fold all ingredients together. Mix gently. Serve this in a wrap or with pita chips for a lunch crunch.