dye the eggs green.
Hard boil the eggs and peel them, then dunk the whole peeled egg in a solution of green water...made of course with food coloring.
After a few minutes, check the co0lor and remove or continue to soak until the proper color.
Then dry and make your deviled eggs as usual.

As for a bean salad...I just open cans of beans, drain and mix with some chopped green onions and a basic vinaigrette.
Good mixes are baby limas, green beans, yellow wax beans and perhaps canoli beans.....and the longer it sits the better it gets!
Linda c

Dye the eggs green - they would love them!
Last Easter there were directions for this - maybe someone here has them - they must not be on this computer.

I make my bean salad like Linda does, usually adding kidney beans, too, but you could make it all in green and yellow colored beans. I also like thin sliced onion rings, but the green onions would be more colorful.

I often bring a good basic green salad to potlucks because no one else does, and it always goes over well.

If you've already cooked some corned beef, this would be fun to make. He could just add the dressing and croutons and toss it when they're ready to eat.

REUBEN SALAD 6 servings

8 cups torn leaf lettuce
1 cup corned beef cut into thin strips
1 (8 oz.) can sauerkraut, rinsed, drained and chilled
1 cup cubed Swiss cheese (4 ounces)
1 cup rye croutons **
3/4 cup thousand island salad dressing
1/2 tsp. caraway seed

Place lettuce in large salad bowl. Arrange corned beef, sauerkraut, cheese and 1 cup rye croutons on lettuce. Combine salad dressing and caraway seeds; pour over salad and toss.

**Rye croutons: Brush both sides of 5 slices of rye bread with 3 Tbs. softened butter or margarine; cut into 1/2 inch cubes. Place on baking sheet. Bake in 300 degree oven for 20 to 25 minutes or until croutons are dry and crisp. Store in a plastic bag or other airtight container. Makes 2 cups.

I usually make those colored devilled eggs for Easter, I think Marilyn first posted the instructions here. I boil the eggs, peel and cut in half, remove the yolk. Make dye according to the instructions on the back of the food coloring box, and just put the egg white halves in until they're the color I want. Mash up the yolks, make your filling and fill the newly colored whites. I've made different colors for Easter, pink/blue/yellow/green/ lavender. Very colorful, LOL.

These might also be good for your hubby's brunch, they're easy to eat, aren't too messy, recipe makes a lot and they have corned beef and rye. My family loves them, but I usually add sauerkraut to the filling mix to make them more like Reubens. I also use low fat mayo and cream cheese and sour cream but to make up for that the girls like shredded swiss cheese added to the mix. Can't make 'em low fat you know. (grin) Darned if I know where the recipe came from, I've been making them for years, since that era in time when I was dedicated to making a good cream puff. They aren't that hard but for some reason I had a block about how difficult it was to make that dough!

Reuben/Rye Puffs

Makes approximately 4 dozen

1 cup water
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
Caraway seeds

FILLING:
2 eight ounce packages cream cheese, softened
4 oz. thinly sliced leftover or deli corned beef, chopped
1/2 cup mayonnaise (I use low fat)
1/4 cup sour cream (I use low fat)
2 tablespoons minced chives
2 tablespoons diced onion
1 teaspoon spicy brown or horseradish mustard (I like the horseradish best)

In a large saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth. Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400° for 18-20 minutes or
until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.

In a large bowl, combine filling ingredients. Split puffs and fill. Refrigerate or serve immediately.

As for that bean salad, I just make a traditional three bean marinated salad, but Elery likes the addition of a can of quartered artichokes. If you left out the kidney beans it would be more "green" in color. Kind of. Or use canellini instead of red kidney beans...

Three Bean Salad

1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup honey
1/4 teaspoon salt
1 can artichoke quarters, rinsed and drained
1 can (15 ounces) green beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) yellow beans, rinsed and drained
1 medium onion, chopped
1 medium green pepper, chopped

In a large bowl, whisk the vinegar, oil, honey, savory and salt until blended. Add the beans, onion and green pepper; stir to coat. Cover and refrigerate until chilled. Serve with a slotted spoon. Yield: 8 servings.

have fun!

Annie

Seeing as I am not a huge fan of kidney beans or garbanzo beans, this green bean salad from Marilyn is perfect when I am cravng bean salad!

Fresh Green Bean Salad
source: DanaIN

2 ears of fresh sweet corn (2 cups) (frozen corn works fine)
Kosher salt
Fresh ground black pepper
1 pound fresh green beans, trimmed
1/2 Vidalia or red onion, sliced thin
2 cloves garlic; finely minced and mashed
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 pint grape tomatoes; cut in half
a hand-full of fresh basil leaves; chopped

Sprinkle corn with salt and pepper, drizzle with a little olive oil and place on a baking sheet. Roast corn in a 425° oven for 10 to 15 minutes until just tender. Remove corn to rack to cool then cut corn from cob.

Meanwhile, bring a medium pot of salted water to a boil. Add the green beans and simmer until beans are just tender but not too soft (4 to 5 minutes). If they are overcooked they will loose their vibrant color. Remove beans from hot water directly to ice water to stop the cooking and cool the beans. Remove to paper towels to dry completely.

Place garlic in the bottom of a large bowl along with vinegar and a sprinkle of salt and pepper. While whisking, slowly pour in olive oil until all is well combined. When ready to serve, add corn, beans, onion, tomatoes and basil; toss and taste adding more salt and pepper if necessary. This is best serve right away. Inspired by recipe from Fine Cooking magazine.

*To mellow the flavor of red onion, place slices in a bowl of ice water for 10 or 15 minutes, dry on paper towels before adding to salad.

Linda

Here's my favorite. There's no oil in it and I sometimes use Splenda. It's pretty healthy and really good

Garden Bean Salad

1 can 16 oz. green beans
1 can 17 oz. lima beans
1 can 16 oz. kidney beans
1 can 16 oz. wax beans
1 can 16 oz. black beans
1 can 15 oz. garbanzo beans
1 large green pepper diced
3 celery stalks diced
1 2oz jar pimiento drained & diced
1 bunch green onion sliced
2 cups vinegar
2 cups sugar or Splenda
½ cup water
1 tsp salt

Drain all cans and place in a large bowl. Add peppers, celery, pimientos and onion.

Bring to a boil in a heavy saucepan the vinegar, sugar, water and salt. Boil for 5 minutes.
Remove from heat and immediately pour over vegetables. Refrigerate several hours before serving.

Thanks everybody!

I like the sound of the recipe doucanoe posted. No basil in the garden right now, but I do have lots of cilantro. Maybe throw in some black beans, celery, green onions and smoked turkey. Perhaps some avacado instead of the green beans? Do you think they'd go all brown with the vinaigrette? I've mixed just toms and avacados with vinaigrette at home and they were still presentable the next day, for us anyway. Not brown.

I think that's what I'll do. Sort of a combo of the recipes posted, lol. Thanks for getting my brain going, y'all. I always get so stumped on these things.