What to Do with All Those Hard-Boiled Easter Eggs - Tanglewood Moms

Ingredients

• 5 or 6 cornichons, drained and chopped
• 1 tablespoon capers, drained and chopped
• 1 tablespoon whole-grained mustard
• 1 to 2 tablespoons white wine vinegar
• ¼ cup extra-virgin olive oil
• 3 hardboiled eggs, peeled and roughly chopped
• 2 to 3 tablespoons mixed herbs, chopped (I usually use flat-leaf parsley, tarragon, and thyme)
• 1 ripe avocado
• 1 hardboiled egg
• As much finely diced red onion as you like
• Chopped fresh cilantro
• Lime juice
• A couple of dashes of your favorite hot sauce
• salt and pepper to taste
• ½ pound thin green beans, trimmed and blanched and cut into bite sized pieces
• 4 hard-boiled eggs, peeled and cut into quarters
• 2 cups cherry-type tomatoes, halved
• ½ cup olives, pitted (if you can’t find true Niçoise olives, Kalamatas are just as tasty)
• 1 head of romaine lettuce, rinsed and roughly chopped
• 2 4-ounce cans of good, oil-packed tuna, drained (I have been known to use leftover chicken or salmon in this)
• 4 gold or red-skinned potatoes, either roasted or boiled and roughly chopped (I usually make extra when I’m making the potato salad for Easter!)