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How to use up leftover Easter eggs

Coloring Easter eggs is a tradition I love even as an adult. The side effect is well, there are a lot of hard-cooked eggs in the fridge come Monday morning, the day after Easter.

So, what's a person to do with all those cooked eggs? Eating straight hard-boiled eggs is all well and good but it does get old fast. Let's look at some creative ways to enjoy leftover Easter eggs deliciously.

You may like this post that explains how to make easy peel hard cooked eggs

Creamed eggs over toast

You can make a bechamel sauce simply by putting equal parts butter and flour in a saucepan, cooking it for a full minute then gradually add whole milk, a pinch of white pepper, nutmeg, and salt to taste. Chop up hard-cooked eggs and add to the sauce to warm through then spoon over toast points.

Stuffed eggs

For this preparation, you will cut eggs in half when they are standing up versus the typical way you halve eggs for deviled eggs. make a sliver at each end so they can stand flat on a plate or shallow bowl.

The yolks get mixed with 2 TBSP grated cheddar, a tsp of vinegar, 1/4 tsp dry mustard and enough melted butter to make a consistency to form balls. season with salt and a pinch of cayenne pepper before shaping balls that will fit back into whites.

Serve with white sauce and a sprinkle of parsley.

Bacon and egg salad

This breakfast salad is great as a meal prep, take to work or light lunch when it's hot outside. Make standard egg salad and add crispy bacon bits, grated cheddar and if desired, diced up celery.

Scalloped Eggs

Make 2 cups of white sauce and have 3 of your eggs peeled and ready to go along with 3/4 cup chopped up ham, smoked fish or cooked sausage crumbles and 3/4 cup buttered cracker crumbs (toss melted butter into 3/4 c of your favorite crackers like Ritz, saltines or clubhouse style).

This makes enough for two. Increase in proportion to how many people you are serving. If making as part of a brunch buffet allow half the amount per person.

To make scalloped eggs, chop 3 hard cooked eggs finely (or use a cheese grater). Sprinkle some buttered crumbs into the bottom of a buttered baking dish.

Then, cover crumbs with half the grated eggs. Then spoon over half the white sauce, half the meat, and another sprinkle of eggs. Repeat one more time then cover with cracker crumbs. Bake at 350 uncovered until crumbs are browned and entire dish is warmed through.

Deviled eggs but better

Check out this post on unique deviled eggs you will look forward to eating even if you've been eating eggs for days!

Pickled eggs

You can pickle a dozen peeled hard-cooked eggs with this recipe.

• 3 cups white vinegar
• ¼ cup white sugar
• 1 tablespoon salt
• 2 cloves garlic
• 1 bay leaf

Open a window when cooking this much vinegar to save yourself from coughing!

In a medium saucepan , bring vinegar, sugar, and salt to a boil in the same saucepan until sugar is dissolved. Remove from heat.

Lay the peeled eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal the jar and refrigerate for at least 1 week before serving.

Add them to potato salad

Amp up the flavor, texture and protein to your favorite potato salad recipe by chopping or grating your leftover hard-boiled eggs and adding them to the finished salad.

Chickpea and egg salad

Combine chopped hard-boiled eggs with canned chickpeas, cherry tomatoes, cucumber, and a light vinaigrette.

Hard boiled egg chocolate pudding

It may sound odd to you at first, but hear me out. With eggs having so little flavor, blending them into a pudding makes a high protein naturally thick dessert. The recipe author made this for award-winning actress Halle Berry and she loves it too!

This recipe uses up a whopping 10 hard-boiled eggs! You can easily half it if you want to try it before committing to such a large portion.

Check out the chocolate pudding recipe.

Southern Italy egg casserole

This budget-friendly casserole is a very old recipe from when Southern Italy had a region called Lucania.

It combines macaroni and hard-cooked eggs. Just be careful not to overcook or the already cooked eggs will become rubbery.

To make this recipe:

5 hard-cooked eggs

1 cup cooked short-shaped pasta like elbow macaroni or ditalini

1/2 cup grated cheese of your choice

1 1/3 cup white sauce

Salt and paprika

2 Tbsp grated raw onion

3/4 cup buttered bread crumbs or crackers (toss crumbs in enough melted butter to coat them well)

Cut the eggs in 8ths lengthwise. Butter a baking dish. Layer first the pasta the lay egg slices over it, cover white sauce that has had the onion and seasonings mixed in to taste and cover with the buttery crumbs. Keep the rack in the over as high as you can yet will allow the casserole dish to fit in so the heat is concentrated on the top and not overheating the eggs.

Bake at 325F til crumbs become brown.