"Wild Rice" Egg Salad

What a beautiful Easter Day we had yesterday, about 82 degrees, sunny and blue skies. The perfect day. Dinner at my niece, Angie's, and her husband Michael's, was fabulous. Leg of lamb with all the trimmings.

The "doggie bone hunt" was won by the smallest dog at the event, Taffy, a 4 pound poodle eating 4 bones. My little yorkies wanted someone else to hunt the bones and bring them to them, spoiled. Sam, a Lab., the hostess of the hunt had to have the bones pointed out to her, and Rowdy wanted nothing to do with the bones but waited until someone brought her Beggin Strips. Too much fun.

Well let's see if we can get rid of a few left overs in the next couple of days. How many boiled eggs did you have left over from Easter? Maybe a little ham also. I have come to save the day.

This is perfect for a picnic , potluck, brown bag, or just because it's wonderful... I'm almost sure this is a recipe I got when I lived in Charleston, S.C. I've never had bad food or recipes from Charleston.

"Wild Rice" Egg Salad
serves 10-12
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1 package seasoned long-grain and wild rice (Uncle Ben's) cooked and chilled
1/2 cup diced ham, more if you like
1 cup finely chopped celery
1/2 cup finely chopped green pepper
6 hard cooked eggs, finely chopped
1/2 cup finely chopped onion
2 tablespoons salad oil
2 tablespoons wine vinegar
1/2 cup salad dressing, I use mayo
salt and pepper to taste

Combine by tossing lightly the first 6 ingredients. Sprinkle with oil and vinegar. Add salad dressing and season. Let stand in refrigerator a few hours or overnight for a tangy flavor. Better made the day before; however salt and pepper just before serving.