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Ideas for Leftover Easter Eggs

The Easter Bunny has hopped back to his home, but not before leaving behind a trail of colorful hard boiled eggs. The eggs were great for today’s hunt; however, in a few days you may be wondering what you’re going to do with the rainbow of oval-shaped edibles.

I happen to love hard boiled eggs, so eating them plain, as a snack, is treat. If you don’t share my passion for the protein-rich food, then consider the following simple recipes that will help breathe new life into your leftover Easter eggs:

KICKED UP EGG SALAD SANDWICH

Ingredients:

1/4 cup finely diced celery

1/2 cup mayonnaise

1 teaspoon Dijon mustard

1/4 teaspoon garlic salt

1/8 teaspoon pepper

2 teaspoons finely minced red onion

6 hard cooked eggs, finely chopped

1/3 cup crumbled cooked bacon

1 tablespoon fresh chopped dill

4 lettuce leaves

Thin tomato slices

4 croissants, split

Directions:

In a large bowl, combine the celery, onion, mayonnaise, mustard, garlic salt and pepper.

Stir in eggs, dill and bacon.

Place a lettuce leaf, tomato slices and 1/2-cup egg salad on each croissant.

Makes 4 sandwiches.

EASY DEVILED EGGS

Ingredients:

7 large eggs, hard boiled

1/4 cup mayonnaise

1 1/2 tablespoons sweet pickle relish

1 1/2 tablespoons prepared mustard

Salt and pepper to taste

Paprika for garnish

Sweet gherkin pickles, sliced

Pimentos for garnishing

Directions:

To boil the eggs: Place the eggs in a pot of cold water and add a teaspoon of salt. Place the pot on the stove and bring to boil. Cover the pot and remove from heat and let sit for 12 minutes. Drain the eggs right away in an ice bath until completely cooled.

When the eggs have cooled, cut them in half lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish and mustard.

Add salt and pepper to taste.

Fill egg whites evenly with yolk mixture.

Garnish with paprika, pickles and pimentos.

Serve immediately or store in refrigerator.

Related Articles:

Egg-cellent Egg Recipes

Cranberry Eggnog Muffin Tops

Yummy Breakfast Dish: Boiled Egg Casserole

This entry was posted in Sandwiches by Michele Cheplic. Bookmark the permalink.

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.