5 Things to Make with Leftover Easter Eggs

Easter is over, and if you’re like me, you have lots of colored eggs leftover. Here are five kicked-up recipes to make those plain, boring eggs a bit more “eggciting!”

Easter-Egg-Salad_Kerriann-Flanagan-Brosky
1. Egg salad. We all know egg salad can be pretty boring. Not my version. I have made this sandwich at elegant tea parties and everyone always asks me for the recipe. With just a few extra ingredients, this egg salad will come to life. Take four hard boiled eggs, peel, and dice the egg. Finely chop a half cup or more of celery. Finely chop a good handful of fresh chives. Add enough mayonnaise to coat the eggs. Don’t add too much or else it will become soupy. Add a tablespoon of Dijon mustard and salt and pepper to taste. Mix all ingredients thoroughly, and serve on 12-grain bread topped with fresh baby arugula.

2. Deviled eggs. Get rid of that 1970’s version, and kick up your deviled eggs with chipotle seasoning. Peel four eggs and slice in half horizontally. Carefully scoop out the yolk with a teaspoon and put the yolks in a small bowl and smash. Add a tablespoon of mayonnaise (you may need more if it’s too dry) and a teaspoon of spicy brown mustard. Stir. Add salt to taste and about a ½ teaspoon of chipotle seasoning. Mix well. Using a spoon or pastry bag, carefully fill the egg halves and serve.

We all know egg salad can be pretty boring. Not my version.

3. Sriracha eggs. These eggs will surely wake you up in the morning. Peel and slice the hardboiled eggs in half horizontally. Carefully remove the yolk. Do not break up the yolk, just set aside. Fill the cavity of the egg halfway with Sriracha hot sauce and carefully place the yolk back in the cavity. Push down gently so the Srirach comes around the edge of the yolk. Garnish with fresh chives, parsley or cilantro.

4. Truffled eggs. This is one of my favorites, and so elegant. You’ll never look at a hardboiled eggs the same again. Peel and slice the hardboiled eggs in half horizontally. Drizzle white truffle oil over the top of each egg half. Sprinkle with truffle salt and then grate some fresh truffle cheese over the top. It’s outrageous! Truffle oil, salt and cheese can be found in specialty markets and in some supermarkets.

5. Cobb salad. Eggs are not just for breakfast. A traditional Cobb salad is always a good choice. Chop up a head of Romaine lettuce and place on a platter. Add the following ingredients in sections so your finished product will look like it has stripes. Add diced grilled chicken, chopped tomatoes, chopped avocado, chopped bacon, crumbled blue cheese, and sliced or cubed hardboiled egg. For the dressing combine the following ingredients, pour over the salad and serve:

Cobb Salad Dressing
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Newsletter

Categories

Tags

Kerriann Flanagan Brosky

Seven-time, award winning author and historian Kerriann Flanagan Brosky is best known for her Ghosts of Long Island books and her inspirational novel The Medal. She has been featured in a number of publications, and has appeared on radio and television. She is the co-author of Delectable Italian Dishes for Family and Friends with Sal Baldanza. Historic Haunts of Long Island: Ghosts and Legends from the Gold Coast to Montauk Point is her latest book. When not writing Kerriann spends her time cooking. Visit her at www.kerriannflanaganbrosky.com.