Swiss Chard Tuna Salad with Egg

We have a forest of Swiss Chard growing and found a great recipe online.  We modified it a bit:

1/2 cup mayonnaise

1 teaspoon dijon mustard

2 teaspoons balsamic vinegar

1/2 cup chopped kalamata olive

2 teaspoons brine from the olives

2 6-ounce cans tuna, drained

3/4 cups chopped Swiss chard stems

2 to 3 cups chopped Swiss chard leaves

1/4 cup chopped fresh parsley

                                         1 cup chopped green onions

                                         4 hard boiled eggs, cubed

                                         Salt & pepper to taste

                                         Serves 4

Egg Chicks

1. Carefully peel a hard-boiled egg so as not to damage the white.

2. Make diagonal cuts around one end of the egg.

3. Remove the top. This should expose the yolk.

4. Carefully clean up the loose pieces of egg white.

5. Cut off the bottom to act as a base.

6. Use bits of carrot and raisin to make the face.

This recipe is from a great garnish book that Jack's mom, Melissa, has: More Japanese Garnishes by Yukido and Bob Haydock.

I made these this morning, 'cause I thought they were too cute. : )