If you and your family color Easter eggs, then you’ve probably run into a common dilemma: what do you do with all those hard boiled eggs after? We usually have at least a dozen eggs left over and, while they’re healthy and delicious with just a little sea salt and black pepper, sometimes you want to jazz things up a little. Over the years, we’ve come up with a few simple ways to use up the eggs. None of these recipes are earth-shatteringly innovative or difficult – we make furniture for a living, not gourmet meals – they’re just good old-fashioned ways that anybody can use for their leftover Easter eggs.
Deviled Eggs
- 12 hard-boiled eggs
- ¼ cup mayo (or greek yogurt)
- 1 tsp mustard
- 1 tsp lime juice
- 1 tsp Tabasco (or other hot sauce)
- Pinch of salt
- Ground black pepper
- Paprika for garnish
- Cut your hard-boiled eggs in half and scoop the yellow into a bowl. Mash the egg yolks with a fork until broken up. Place the egg whites on a serving dish or tray.
- Add mayo, mustard, lime juice, Tabasco, salt, & pepper to egg yolks and mix well.
- Scoop a generous amount of the mixture into each egg white.
- Dash each egg with paprika for color.
- If you want, you can garnish the eggs with a thin slice of jalapeno, a slice of your favorite pickled vegetable, or even some crumbled bacon to up the flavor.
Pickled Eggs
- 12 hard-boiled eggs
- 1 cup of white vinegar
- 1 cup of water
- 1 cup of sugar
- 1 tbsp salt
- 2 15 oz cans of beets with juice
- ½ red onion sliced
- We like things a little spicy, so if you want to spice up your pickled eggs, add 2 tbsp of red pepper flakes to step 2 below.
- Place eggs, beets, and red onion into a glass jar (2 Qt)
- Place all other ingredients into a sauce pan and bring to a boil
- Pour the liquid from the saucepan over the beets and let cool
- Cover the eggs and put them in the refrigerator for at least 24 hours. The best color and flavor will come about 2 weeks after keeping them in the fridge, so, if you can stand to wait that long, it’s worth it.
Creamed Eggs on Toast
The recipe for creamed eggs originated in Boston back in the late 1800’s, so this is a very old-fashioned, hearty, heavy meal, but it is an Easter tradition among many families here in the northeast. One colleague swears that eggs that haven’t been pre-colored just don’t taste the same. He says that the vinegar that is used in the egg coloring flavors the eggs ever so slightly and makes the dish. Creamed eggs on toast are a great way to start the day on Easter morning if you need something to hold you over until dinner time.
- 8 hard-boiled eggs sliced into ¼” slices
- 8 oz butter
- ½ cup flour
- 2 cups chicken stock
- 2 cups milk
- Pinch of salt
- Fresh Ground Black Pepper
- 1 dash of nutmeg
- Melt butter in a heavy skillet or saucepan over medium high heat
- Gradually stir in your flour and whisk until combined
- When the mixture starts to foam, slowly pour in your milk, stirring constantly to combine until smooth.
- Continue adding the milk and stirring. The mixture will continue to thicken as it cooks, so don’t worry if it is runny to start.
- Add the nutmeg.
- Continue to cook until the mixture has the consistency of a thick gravy.
- Turn the heat down to low and fold in the sliced eggs to warm.
- Scoop a generous portion onto a piece of freshly toasted bread and serve.
- Garnish with a little more nutmeg or paprika for color.
Eggs are one of the most versatile proteins on the planet, and there are a myriad of ways to use them. We’ve shared some of our favorite ways to use up colored Easter eggs, but we always love to hear from our readers. If you have a recipe that you’d like to share, please feel free to include it in the comments below.