My sister-in-law, Ava McWhorter, recently brought us forty-eight fresh chicken eggs. These were the most different eggs I have never, ever seen before. They were blue, pink and brown in color. If I had not known better, I would have thought the blue and pink eggs had been dyed. It was ironic being so close to Easter.
Being curious about what they looked like once cracked open, I scrambled a pink and blue one for Mac’s breakfast. Once opened, they were just a normal looking egg.
I asked myself, “What can I do with forty-eight eggs?” I began researching egg recipes. Then I remembered this egg salad recipe I had in the Orange County newspaper in June, 1995.