SATURDAY SCOOPS
Easter eggstravaganzas

Advertiser Staff and News Services

Easter egg hunters alert: Among the many egg hunts today for youngsters: Kahala Mall, register at 7:30 a.m., hunt at 8:30 a.m.; Koko Marina, with pony rides and petting zoo, too, 10 a.m.-1 p.m.; YWCA Camp Kokokahi, a hunt in the swimming pool, 1:30-5 p.m. All are free.

Tomorrow there's the eggstravaganza 1-3 p.m. at Washington Place, also featuring a petting zoo, face painting and costumed characters. Egg hunts, for kids 1-4 years old, begin at 1:15, 1:45 and 2:15 p.m. Admission is one canned good per family, to be donated to the Hawaii Foodbank.

For flora fans: An anthurium plant show and sale is part of the Easter celebration continuing 10 a.m.-4 p.m. today at Ward Warehouse. There'll be horticulture workshops, floral arrangements and sales of other plants, too. Admission is free.

Bring the family: The 2nd annual 'Ohana Festival, a benefit for the Hawaii Foodbank, offers rides, games, food booths and entertainment, 10 a.m.-3 p.m. today on the Honolulu Hale civic center grounds. Admission is free, but canned-goods donations to the food bank are appreciated.

Eggsellent things to do with hard-cooked Easter hunt leftovers

A bowlful of chopped, hard-cooked eggs moistened with mayonnaise is the egg salad purist's dream come true. But, with the addition of an ingredient or two you can change its character from old standby to stand out.

We're not talking just chopped celery. Imagine egg salad with roasted red peppers, black olives and chopped fresh parsley or basil served open-face on crusty bread. Stir in a spoonful of salsa, scallions and avocado chunks and serve with tortilla chips or crackers. Chunks of your leftover Easter ham, chopped cooked asparagus and a spoonful of Dijon mustard bring egg salad to yet another level.

No need for a recipe, just start with the master recipe and use your imagination, with a little help from our additions list.

Too Many Eggs Salad

• 6 hard-cooked eggs, chopped
• one-third cup mayonnaise
• salt and black pepper, to taste

Combine all ingredients in a medium bowl until well blended. Cover and refrigerate.

Makes four to six servings.

Customize your egg salad with these additions

• Chopped pimento or roasted red peppers
• Crumbled cooked bacon, chunks of baked or country ham, cubes of salami
• Dash of curry powder
• Spoonful of yellow, Dijon or grainy mustard
• Chopped green or black olives
• Chopped leftover steamed asparagus or even broccoli
• Cubed cooked potatoes
• Chopped celery
• Chopped fresh red or green bell pepper
• Chopped red onion, chives or scallions
• Capers, chopped sweet or dill pickles
• Bits of shredded smoked fish such as salmon, catfish or trout
• Dash of hot pepper sauce, Worcestershire sauce or lemon juice
• Spoonful of salsa, chopped jalapeno pepper
• Chopped fresh herbs such as parsley, chervil, dill, tarragon, basil, thyme or cilantro

Easter egg safety tips

• Get rid of any cracked eggs and all that have been out of the refrigerator for more than two hours. Consider the Easter egg hunt and your colorful egg centerpiece as creative, inexpensive fun, not food.
• Refrigerate all eggs after display within two hours.
• Use all hard-cooked eggs within one week.