We had a lot of fun last week dyeing and decorating eggs. We made sparkling eggs, Hello Kitty eggs, bunny eggs, and even tie dye eggs. We went through three dozen white eggs in two days. Many cracked, and now many sit proudly on our side buffet, awaiting their sad fate of a short trip to the garbage.
Easter eggs are an American institution. In France we don’t dye eggs. We actually don’t even believe in the Easter Bunny. Little kids are told that magic bells fly over in the morning and drop off chocolate eggs and chocolate bells for all the little girls and boys. Which is the bigger whopper to swallow? Magic bells carrying chocolate or a giant benevolent rabbit? Regardless, I never know what to do with all these colorful hardboiled eggs.
This week, Parent Bloggers Network has partnered with the American Egg Board to get bloggers to post their ideas to not let their Easter eggs go to waste. Rather than talk about the obvious, egg salad, I thought I would share my recipe for my favorite picnic salad, a filling lunch filled with tons of proteins and carbs.
Of course in order to make this salad, you can’t use the eggs that have been sitting out, only refrigerated hard boiled eggs so be sure to use take some of the less beautiful Easter eggs and stow those in the fridge to make this recipe.
Perfect Picnic Salad
3 Cups of Rice or Couscous
3 Ripe Tomatoes Coarsely Chopped or 1 1/2 Cups of Cherry Tomatoes Sliced in Half
1 Can of Corn
1 Can of Tuna, preferably in olive oil
3 Harboiled Eggs Coarsely Chopped
2 Stalks of Celery, Chopped finely
Juice of 1/2 a lemon
1/4 cup of fresh parsley, chopped finely.
1) Except for the lemon and parsley, mix all the ingredients in one big bowl.
2) Squeeze the lemon on top and sprinkle the parsley.
3) Serve chilled.
Optional additional items: avocado, white beans, olives.
For a little extra healthiness, you can serve this in iceberg lettuce “bowls”.