The Easter egg has been a multi-use symbol of the holiday for a long time now and it doesn’t seem to be going anywhere, at least not in the near future. Nevertheless, people are getting tired of having a ton of boiled eggs in one day annually. So they turn to new recipes in which they can incorporate these eggs that most of the time are leftovers from Easter Sunday. So let’s dive into our selection of scrumptious recipes, which are the best way to make use out of your boiled Easter eggs.
- Spicy Deviled Eggs
If your family loves spicy food, this might be the perfect recipe for your leftover Easter eggs.
- 6 large eggs, hard-boiled
- 2 tbsp. mayonnaise
- 1 tsp. lemon juice
- 1 tsp. Dijon mustard
- 1/2 tsp. hot sauce
- Kosher salt and pepper
- 2 oz. leftover ham, finely chopped
- Sliced scallion and chopped parsley, for serving
- Halve eggs lengthwise.
- Transfer yolks to a small bowl and mash with mayonnaise, lemon juice, mustard, hot sauce, and 1/8 tsp each salt and pepper; fold in ham. Spoon into egg whites and sprinkle with scallion and parsley if desired.
- Egg Salad with Capers, Red Onion, Lemon, and Dill
This recipe is a fresh take on the classic egg salad. It incorporates unique ingredients like capers and red onion, which make the salad even more flavorful.
- 6 large eggs
- 1/4 c. mayonnaise
- 1/2 tsp. grated lemon zest
- 1 tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. Pepper
- 1/2 small Red Onion
- 2 tbsp. chopped capers
- 1 tbsp. chopped dill
- Pita chips or sliced baguette
- Place the eggs in a small heavy-bottomed saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 11 minutes. Run under cold water to cool. Peel and chop the eggs.
- While the eggs are cooking, whisk together the mayonnaise, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add the eggs and mix to combine. Fold in the onion, capers, and dill. Sprinkle with additional dill before serving and serve with the pita chips and baguette, if desired.
- Eggs and Feta Flatbreads with Herbs
Yes, it's easier to have eggs on toast, but believe it or not, these flatbreads will put toasted bread to shame. So it’s definitely worth the try.
- 4 large eggs
- ¼ cup feta
- 2tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt, freshly ground pepper
- Palmful of chopped tender herbs (such as tarragon and/or chives)
- 2 warm flatbreads or slices of toast
- Carefully lower eggs into a small saucepan of gently boiling water; cook for 7 minutes. Transfer to a bowl of ice water and let sit until cool enough to handle; drain. Peel eggs; tear into large pieces.
- Coarsely mash feta in a small bowl with lemon juice and oil; season with salt and pepper. Gently fold in eggs.
- Spoon egg mixture over flatbreads and top with herbs.
- Pimiento-Cheese Deviled Eggs
Deviled eggs never been so good...
- 12 hard-cooked large eggs, peeled and cut lengthwise in half
- 1/3 c. mayonnaise
- 2 tsp. Hot sauce
- 1/2 c. shredded extra-sharp Cheddar cheese
- 1 jar (4 ounces) pimientos, drained well and finely chopped
- 1 green onion, finely chopped
- Paprika, for garnish
- In a medium bowl, mash egg yolks, mayonnaise, hot sauce and 1⁄4 teaspoon salt until almost smooth.
- Fold in Cheddar, pimientos and green onion. Spoon into egg whites.
- Garnish with paprika. Serve immediately or refrigerate, covered with plastic, up to 1 day.
- Tangy Potato and Egg Salad
A very filling dish filled with texture and delicious flavor.
- 2 lb. small new potatoes
- kosher salt
- 4 large eggs
- 3 tbsp. sour cream
- 2 tbsp. mayonnaise
- 1 tbsp. white wine vinegar
- 2 half-sour pickles
- 1/2 c. fresh dill
- Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 teaspoon salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.
- Meanwhile, place the eggs in a medium saucepan, add enough cold water to reach 2 inches above submerged eggs and bring to a boil. Remove from heat, cover the pan, and let stand for 11 minutes. Drain and cool in ice water. Once cool, peel and roughly chop.
- While the potatoes and eggs are cooking, in a large bowl, whisk together the sour cream, mayonnaise, vinegar, and 1/4 teaspoon each salt and pepper.
- Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the eggs, pickles, and dill.
Whether you’ll cook these recipes for the special Sunday, or the day after, each of them have the potential of becoming a tradition for your Easter table. So get those eggs ready for an adventure far more exciting than the usual dying, decorating, and hunting.