Lunch has been eaten and the Easter bunny is long gone, but you’re left with dozens of dyed hard boiled eggs. The kids (or you...) worked so hard to dye them. Plus, you hate to throw away perfectly good hard-boiled eggs. Here’s some simple and tasty ways you can put those eggs to use. Egg Salad Egg salad is the most obvious option for using up those leftover eggs. It makes for an easy lunch for the rest of the week too. It’s relatively quick and affordable to make. Here’s an easy recipe for egg salad sandwiches: Potato salad If egg salad is a little too much egg for you, potato salad is a less-eggy option. Potato salad, like egg salad, is another staple on many southern dinner tables during the summer. You can serve this for lunch or keep it in the fridge and serve it with Easter Monday dinner. Here’s an easy recipe from Spicy Southern Kitchen. Ramen If you’re tired of the usual Easter fare, ramen with egg is a great meal that isn’t covered in mayonnaise, but still puts those leftover eggs to good use. This ramen recipe does require more time, effort and some specialty ingredients, but it’s sure to impress your friends and family wanting to try something new. Cobb Salad Cobb salad is another common lunch staple (see the trend here?) for the summer months. The best thing about a cobb salad is you can use up your leftover ham and your leftover eggs in the same dish. Here’s an easy and tasty cobb salad recipe from Taste of Home. A note about eggs Separate the hiding eggs from the eating eggs. Part of the appeal of an Easter egg hunt is the desire – especially among the younger set – to hide eggs in shall we say unusual and hard to reach spots. This means eggs often end up in some unsavory spots in the yard. By the end of the day the eggs have been handled by lots of little hands and hidden in lots of different places. Eggs--even hard-boiled ones--are fragile. While an egg shell is a near perfect barrier for the chicken embryo inside, they do crack easily and that lets in a number of germs and other stuff that you don’t want to share with your guests. So for the sake of safety, make a batch for hiding and a batch for eating. No, it’s best to err on the side of caution here.<doc-sep>Decorating Easter eggs was fun. But now you’re stuck with the leftover eggs crowding your refrigerator. What to do? Of course, you can make egg salad, but another easy option are deviled eggs. The classic picnic dish requires only a few ingredients, mainly mayonnaise, salt and pepper. You also can elevate a basic recipe with the addition of extra ingredients – bacon, sriracha, crab or horseradish. Here are a few recipes from the American Egg Board and the PennLive archives. Classic Deviled Eggs Makes 12 egg halves Ingredients: 6 eggs 1/4 cup mayonnaise 2 teaspoons Dijon mustard 1/4 teaspoon kosher salt 1/8 teaspoon white pepper Instructions: Put the eggs in a pan and cover with 1 inch of cold water. Cover the pan, bring to a boil, remove the pan from the heat and let the eggs rest, still covered, for 11 minutes. Immediately pour off the hot water and fill the pan with cold water. As the water warms, dump and refill with cold water until the eggs are cool. Crack the eggs and gently pry off the shells; rinse off any clinging bits. Slice the eggs in half lengthwise. Combine mayonnaise, mustard, salt and pepper in a bowl with yolks. Spoon mixture into each egg half. If you're going to present the eggs on a platter, slice off a tiny bit of the underside to create a flat spot so the eggs sit still, but take care not to cut a hole through the white. For sriracha eggs: Add 2 tablespoons sriracha sauce and 1 teaspoon rice wine vinegar with mayonnaise and yolks. For bacon-stuffed eggs: Stir 2/3 cup crumbled cooked bacon, 3 tablespoons pickle relish and 1/4 cup chopped fresh chives into yolk mixture. For shrimp-stuffed eggs: Stir 3/4 pound cooked, peeled and chopped shrimp, 2 tablespoons prepared horseradish and six green onions, minced, into yolk mixture. Deviled Eggs with Horseradish Ingredients: 12 large hard-cooked eggs 1/2 cup mayonnaise 2 heaping teaspoons horseradish mustard 1 teaspoon red wine vinegar 1/4 teaspoon kosher salt Few dashes of freshly ground pepper Paprika Instructions: Mash yolks, add remaining ingredients except paprika and hand whip until smooth. Fill eggs. Sprinkle with paprika. Deviled Eggs with Cheddar and Bacon Ingredients: 14 hard-boiled eggs 1/2 cup mayonnaise 1/2 cup sour cream 1 1/2 teaspoon Dijon mustard 1 teaspoon fresh lemon juice 1/4 teaspoon pepper 1/3 cup cooked bacon 1/4 cup finely shredded sharp cheddar cheese 2 tablespoons fresh chives or green onion tops Instructions: Cut eggs in half, lengthwise. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining four white halves. Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well. Spoon heaping 1 tablespoon egg yolk mixture onto each reserved egg white half. Refrigerate, covered to blend flavors. From the American Egg Board.<doc-sep>Did your kids color hard-boiled eggs this Easter? Chances are the answer is yes — if they weren’t too busy making PEEPS houses, that is. Dyeing Easter eggs is pretty much a staple of childhood. But as an adult, you’re less aware of how fun it is and more aware of the mess it makes — and, well, what on earth do you do with all these hard-boiled eggs? While we can’t help you clean up the mess, we can offer some suggestions on what to make with all the leftover eggs so they’re not going to waste. From creating classic egg salad to putting them on hot dogs (seriously! ), you might actually be happy to have so many hard-boiled eggs once you see what you can do with them. Here are 10 recipes to use up all your leftover Easter eggs. Classic Egg Salad A total classic, this egg salad recipe comes from The Incredible Egg and is super easy and quick to prepare. It takes six hard-boiled eggs, so you can get rid of half a dozen just with this salad. The recipe calls for onion, celery and lettuce, but will still be delicious without them if you’d rather leave them out. Ingredients: 6 hard-boiled eggs, sliced 1/4 cup mayonnaise 2 tsp. fresh lemon juice 1 Tbsp. minced onion 1/4 tsp. salt 1/4 tsp. pepper 1/2 cup finely chopped celery Lettuce leaves Yields: 4 servings Directions: 1. Reserve and refrigerate four center egg slices for garnish, if desired. Chop remaining eggs. 2. Mix mayonnaise, lemon juice, onion, salt and pepper in a medium bowl. Add chopped eggs and celery; mix well. Refrigerate, covered, to blend flavors. 3. Serve on lettuce leaves, garnished with reserved egg slices. The Incredible Egg Spicy Fried Egg Salad Bombs If you’re looking for a spicy and fried twist to a classic egg salad, look no further than these Spicy Fried Egg Salad Bombs from The Incredible Egg. You’ll need nine hardboiled eggs, breadcrumbs, flour and mayonnaise, plus some seasonings like cayenne pepper to kick up the heat a bit. You will also need a deep fryer for this recipe, so make sure you have one before you begin. You can see the full recipe and a video on how to make them below. Ingredients: 9 eggs 1 Tbsp. flour 1 1/2 Tbsp. mayonnaise 1 Tbsp. cayenne 1 tsp. cayenne pepper, ground Salt, to taste 1/2 tsp. onion powder 1/2 tsp. dried parsley 1 pinch black pepper 1 cup panko breadcrumbs For the aioli: 1/2 cup mayonnaise 1 tsp. cayenne pepper, ground Juice from 1/2 lemon Yields: 2 (makes approximately 8 balls total) Directions: 1. Bring a small pot of water to a boil and gently submerge eight eggs (the last egg will be used for the egg wash). Set timer for exactly 15 minutes. Rapidly pull eggs from the pot once time is up. 2. Transfer eggs into a bowl of ice water and allow eggs to cool. Peel eggs when cooled and separate the whites from the yolks. Mash yolks and place into a bowl. Using a different bowl, do the same to the egg whites. 3. Fold the flour, black pepper and 1/2 teaspoon of the cayenne pepper into the bowl containing the egg whites. Fold the whites with your hand or a rubber spatula until roughly mixed. 4. Fold the mayonnaise, one tablespoon of cayenne pepper, onion powder, parsley and salt into the bowl containing the yolks. If the consistency is a little loose you can add in a 1/4 tsp. of flour to help it set up. 5. Grab a spoonful of the yolk mixture and roll into a one-inch ball. Then, cover the ball with the egg white mixture. To do this, first flatten the egg white mixture in your hand until it is 1/4 – 1/2 inch thick, and then form around the yolk ball. Place completed balls onto a baking sheet lined with parchment paper. Place sheet pan in the freezer for 15-20 minutes to chill. 6. While your egg balls cool, crack your last egg into a bowl and add 1 tablespoon water. Whisk together to mix thoroughly and set aside. Place the Panko in a separate, medium-sized bowl. 7. To make the aioli, place mayonnaise into a bowl. Gently whisk in the lemon juice and 1/2 teaspoon of cayenne pepper. Set aside. 8. Remove balls from the freezer. They may need to be reshaped so that they are smooth and round. Time to start the breading process! Roll the balls into the egg mixture, and then place them into the panko bowl. Using your other hand, roll the ball around in the panko crumbs and then place on another sheet tray. Continue the process until done. 9. Heat your deep fryer or large pot with oil to 350°F. Place balls in a deep fryer for 2-3 minutes, or until outside is golden brown. Serve! Here’s a video of the process from The Incredible Egg’s YouTube account: Pickled Onion Deviled Eggs According to a survey commissioned by McCormick, nearly 61 percent of Americans planned to make and/or eat deviled eggs this Easter. If you were one of them, you likely have a go-to deviled eggs recipe. In case that’s getting a little old, here’s a new one for you courtesy of McCormick and chef Timothy Hollingsworth: Pickled Onion Deviled Eggs. Along with all the fixings for normal deviled eggs, you’ll also need onion, parsley, thyme and even mint if you’d like. Ingredients: Egg yolk mixture: • 12 eggs • 1 tsp. McCormick ground thyme • 1 tsp. McCormick garlic powder • 2 Tbsp. French’s classic yellow mustard • 2 Tbsp. lemon juice • Coarse kosher sea salt to taste • McCormick black pepper to taste • McCormick Cayenne red pepper to taste Pickled onions: • 1 yellow onion • 1 tsp. salt • 1 Tbsp. lemon juice • 1 tsp. McCormick cayenne red pepper • 1 Tbsp. chopped parsley • 1 Tbsp. McCormick ground thyme • Mint sprigs, if desired Preparation: 1. For pickled onions: Small-dice one onion, season in a bowl with salt, and let sit for 30 minutes. Mix in lemon juice and season with cayenne, parsley and thyme. Reserve. 2. For egg yolk: Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add all ingredients to yolks to taste and mix together with a fork until smooth. 3. To build: Take each egg half and scoop in half a tablespoon of the pickled onions to the hole for the yolk Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill in the rest of the yolk holes completely. Garnish with mint sprigs and ground thyme. Refrigerate and serve cold. McCormick Fiery Bacon Deviled Eggs If you like your deviled eggs with a little heat, this recipe from McCormick and chef Alex Guarnaschelli for Fiery Bacon Deviled Eggs might be the one for you! The recipe calls for everything you’d use for normal deviled eggs, but also adds bacon, cider vinegar, Worcestershire sauce, ginger, cayenne red pepper and sugar. Ingredients: Egg Mix: • 10 large eggs • Kosher salt • 1/4 cup mayonnaise • 2 tsp. French’s classic yellow mustard • 2 tsp. Worcestershire sauce • 1/2 tsp. McCormick ground ginger • Scant ½ tsp. McCormick cayenne red pepper plus additional for “dusting” • 1 tsp. cider vinegar • 1/4 cup heavy cream Garnish: • 4 strips pre-sliced bacon cut crosswise into 1-inch pieces • 1 teaspoon sugar • 3 scallions, trimmed, cut into thin rounds Preparation: 1. Cook the eggs: In a medium pot, cover the eggs with cold water about a full inch above the eggs. Bring the water to a rolling boil over medium heat. Shut off the heat, cover the eggs and let them “stand” in the water for 10 minutes.<doc-sep>
THERE'S nothing like devouring a chocolate egg - or three - over the Easter weekend. But what do you do with all the left over bits of chocolate come Monday? 6 You can make use of your leftover Easter eggs in a different kind of sweet treat Credit: ProCook The average Easter egg weighs between 150-250g - and we've found dozens of great recipes that use that amount or less - and they are super easy to make. Half a large Easter egg - Indulgent chocolate spread 6 This sweet chocolate ganache is an ideal way to use up surplus chocolate chunks Credit: Paul A Young Fine Chocolates This moreish chocolate spread will keep the kids delighted at breakfast time through the school holidays and beyond. Paul A Young, the chocolatier, recommends adding luxurious - but very easy-to-make - ganache on toast or brioche. You can store it in the fridge for up to a month (although we predict it'll be gobbled up long before). What you'll need... 100g left over Easter egg chocolate (dark is ideal) 100ml double cream 75g light muscovado sugar A pinch of sea salt 25ml hazelnut oil or other light nut oil Method... Cut the chocolate into small, even sized pieces and place in a mixing bowl. Put 100ml water in a small pan, together with the cream, sugar and salt, bring to the boil and simmer for two minutes. Pour over the chocolate and mix well until smooth. Leave to cool for 30 minutes, then mix in the oil until emulsified and glossy. Pour into sterilised jars, seal and use within two weeks or refrigerate until needed for up to one month. One Easter egg - Strawberry shortbread sundae 6 Give your leftover Easter egg a fun makeover by using it as a base for a spring-themed sundae Credit: Feast It The clever minds at Feast It believe that rather than eat your Easter egg plain it can actually become the perfect base to fill, layer, scoop and drizzle a variety of additional treats on. What you'll need... 1 chocolate Easter egg of your choice 1 scoop of chocolate ice cream 1 scoop of classic vanilla ice cream Shortbread biscuits Fresh strawberries Whipped cream A handful of flaked almonds 1 Lindt bunny (or more if you prefer!) Method... Split your chosen Easter egg in two and use one half as a bowl. Place a generous scoop of chocolate and vanilla ice cream into the shell. Empty 4 or 5 shortbread biscuits into a clear bag and crush the contents with a rolling pin. Slice the strawberries and place them on top of your shortbread. Top the ingredients with a generous amount of whipped cream, a few more of the strawberries and sprinkle with almonds. Top off with a Lindt chocolate bunny (or bunnies!). One Easter egg - easy brownies 6 Brownies are made much more fun with an Easter twist Credit: Waitrose & Partners If your kitchen is piled high with irregular-shaped Easter egg chunks wrapped in foil, this brownie recipe from Waitrose is the only thing for it. Melt them down and swirl into the mixture, and use any surplus mini eggs lying around for decoration. What you'll need... 150g butter, plus extra for greasing 150g leftover Easter egg (roughly chopped) 50g dark muscovado sugar ½ tsp vanilla extract 1 tsp cornflour 4 medium eggs 200g soft cheese 225g light muscovado sugar 75g plain flour 90g bag mini eggs Method... Preheat the oven to 180°C, gas mark 4. Grease and line a 20cm square tin with baking parchment. Place the chocolate and butter in a heatproof bowl and set over a pan of gently simmering water, stirring occasionally, until melted. Meanwhile, for the cheesecake mixture, beat together the dark muscovado sugar, vanilla extract, cornflour and 1 egg in a bowl. Gently stir in the soft cheese until mixed. Set aside. In a bowl, beat the remaining 3 eggs. Stir in the chocolate mixture with the light muscovado sugar and flour. Spoon half of this into the tin, then drop in small spoonfuls of the cheesecake mixture. Spoon the remaining chocolate mixture over the top. Using a chopstick or skewer, lightly ripple the top, then bake for 15 minutes. Scatter over the mini eggs and return to the oven for a further 15-20 minutes until set. Set aside to cool in the tin before cutting into 16 squares to serve.