Let’s enjoy it with… culinary technologist – Gargždai

Easter is inseparable from coloring eggs and decorating the house with daisies decorated with various patterns.
Often, there is a whole basket left after Easter, but don’t be in a hurry to throw away the eggs – culinary technologist Lina Barčaitė shares ways to creatively use the eggs left over after Easter.
Culinary technologist L. Barčaitė observes that food waste still remains an acute problem of modern society, and during the holidays we make more food than we can eat: “Even 8 out of 10 people admit that they throw away food, and diligent meal planning and smart shopping can help prevent this.
After making a list of the necessary products, we will return from the store with only those goods that we know where and when we will use them.”
The culinary technologist suggests using the marguci left over from Easter creatively by adding them to cold cuts, salads, stuffing with ham or salmon
Hard-boiled eggs are a great way to add texture and protein to meals and salads, and they’re a healthy sandwich ingredient.

Egg salad with avocado and radish
You will need 14 pieces for the salad. hard-boiled eggs, 2 pcs. avocado, 1 bundle of radishes, 1 pc. stalk of celery, a few sprigs of dill, 1 tablespoon of mayonnaise, 1 tablespoon of yogurt without additives, salt and pepper to taste.
Peel the eggs and avocados, cut them into squares. Cut the radishes into slices. Cut the stalk of celery into small cubes. Put everything in a bowl, sprinkle with salt and pepper, mix with natural yogurt and mayonnaise. Sprinkle finely chopped dill on top. Very tasty with black toast.