As the festivities wind down and plates are being cleared, you might be wondering to yourself - what am I going to do with all of these hard boiled eggs? Luckily, we've put together a few simple recipes for reusing your Easter Eggs once the hunts are over! From classic ways to enjoy hardboiled eggs, to a great way to enjoy the leftover Easter ham, these recipes are sure to delight, and a great way to make sure your holiday leftovers don't go to waste!
Important Safety Note: Hardboiled eggs can safely sit at room temperature for a short period of time, but should not go too long without refrigeration. If you plan on eating your Easter eggs, make sure that they don’t leave the refrigerator for longer than two hours. Leftover cooked egg dishes should be consumed within three days.
Egg-cellent Easter Egg Salad
Once Easter has come and gone, some of you might be asking yourselves - what should I do with all of these hardboiled eggs?! Well, we've got a solution for you - why not whip up some delicious egg salad? It's perfected for packed lunches for the week - we recommend serving the sandwiches on toast!
- 8 Hard Boiled Eggs
- 1/2 Cup Mayonnaise
- 2 Teaspoons Brown Mustard
- 1/4 Cup Finely Chopped Red/Purple Onion
- Salt & Pepper to Taste
1. Peel shells from hardboiled eggs, and rinse to ensure no loose pieces are stuck. Chop eggs finely, until they're at the consistancy you prefer for egg salad, and add into a medium bowl.
2. Once you've placed the chopped eggs into the bowl, add in mayonnaise, and mix, followed by the mustard.
3. Once the eggs/mayo/mustard mix is of the right consistency, mix in the Chopped Red Onions, and mix well.
4. Add in salt & pepper to taste, and enjoy!
Deviously Simple Deviled Eggs
A staple of Easter appetizers, Deviled Eggs are as easy to make as they are delicious - especially since you've already got lots of hardboiled eggs at your disposal! In just a few simple steps, you can wow your guests with this classic Easter treat!
- 8 Hard Boiled Eggs
- 3/8 Cup Mayonnaise
- 1 Teaspoons Brown Mustard
- Paprika, Salt & Pepper to Taste
1. Peel shells from hardboiled eggs, and rinse to ensure no loose pieces are stuck. Cut eggs in half longways, removing yolks and placing them in a medium sized bowl. Place the egg white halves on a platter, and put aside.
2. Break up the egg yolks within the bowl into small pieces, and mix in mayonnaise & mustard until smooth. Add in salt & pepper to taste.
3. Refill the indentation in the egg whites with the yolk mixture, and top with a light dusting of paprika. Enjoy!
Not-So Lentil Soup
Lentils are a popular food during the weeks of Lent, providing a hearty alternative to fish and other meats. Many families around the country also celebrate Easter Sunday with a juicy, spiral-cut ham, but now that Lent is over and Easter has passed what do you do with all those leftovers? Simple—you combine them! This recipe doesn’t involve any eggs, but it makes good use of that ham bone and whatever meat you might still have, as well as any lentils you didn’t eat on Friday.
- 6 cups water
- 1 1/2 cups dried lentils
- 2 cups sliced carrots
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cloves chopped garlic
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon pepper
- 4 bay leaves
- 1 meaty ham bone
1. In a large pot combine the water, lentils, carrots, garlic, celery, onions, spices, bay leaf and ham bone, then cover and bring to a boil.
2. Reduce heat and let simmer for about an hour (the lentils should be tender when you’re done)
3. Take the ham bone out. Remove the meat, chop it to desired size, and put it back in the soup.
4. Remove bay leaves and serve.