Do you have too many leftover hard-boiled eggs after the Easter? Throwing them away is one of the biggest mistakes you can make. Instead, use them in the following smart ways, in dishes perfect for any time of the day.
Leftover hard-boiled eggs are a great source of protein not to be wasted. Especially since they’re already cooked. Having them on hand after Easter is good news because you won’t need to spend too much time in the kitchen this week. You can use them for snacks, breakfast, lunch, dinner, or whatever dish you want.
What to do with leftover hard-boiled eggs
Deviled eggs as a snack
Leftover hard-boiled eggs are almost like an invitation for you to make deviled eggs! It’s like they’re saying you’re not allowed to skip this tasty snack when you’re left with so many dyed eggs after Easter. You can make them the classic way, by filling them with a mixture made of yolks, mayonnaise, and mustard. Then, try all kind of toppings, from green olives to crumbled bacon, from chili and jalapeno to chives and roasted bell pepper, or smoked salmon and capers, and many kinds of cheese: Cheddar, feta, or blue cheese. Just combine your deviled eggs with whatever foods you like most!
If you want, you can incorporate the toppings into the filling. Just add your favorite ingredients to the mixture. Choose between cream cheese, Greek yogurt, soy sauce, and very finely chopped capers, dill, spring onion, crab, avocado, pancetta, chili, and so on.
You can also try to make deviled fried eggs like in our recipe:
When you don’t have time to make these, simply halve the leftover hard-boiled eggs and spread some of your favorite mustard or mayonnaise on them. They’re the perfect snack!
Eggs goldenrod for breakfast
One of the most interesting ways of using leftover hard-boiled eggs is making eggs goldenrod. Sounds a bit on the fancy side, but don’t worry, it’s easy enough to make them. Just chop the egg whites and finely grate the yolks (you can press them through a sieve too).
Make a Bechamel sauce, by melting butter in a saucepan over medium-high heat, then adding flour and whisking until it’s nutty and golden, for 1 to 2 minutes. Then, whisk in milk and whisk constantly until the mixture thickens; it should take about 4 to 5 minutes. Remove the sauce from the heat, season with salt and pepper, let it cool a little, and then add the chopped egg whites in it.
Toast some bread slices, then butter them. Add the Bechamel mixture, and top the toasts with the yolks, and if you want, some fresh chives and paprika powder.
Various salads for lunch
Boiled eggs add protein to a healthy salad. So you should take advantage of them especially after Easter (when you’ve probably eaten too much) and add eggs to your fresh salads in the week that comes after Easter.
So which are the greatest combos? It depends on your tastes. For a healthy salad, choose fresh veggies like cherry tomatoes, cucumbers, bell peppers, lettuce, baby spinach, radishes, celery, mushrooms, avocado, onions, spring onions, steamed broccoli, mozzarella, Cheddar, feta, or other cheeses, shrimp, cooked fish, chickpeas, or olives.
Another tasty salad that makes a great combo with eggs is a classic potato salad, but this one has more calories.
Egg salad for dinner
This is a simple way of reducing effort every evening you don’t want to spend much time in the kitchen. Coarsely chop your leftover hard-boiled eggs, and combine them with mayonnaise, mustard, diced celery, lemon or lime juice, salt, and pepper. You can also use spring onions or chives in the mixture.
You can serve your classic egg salad with greens or in a sandwich, along with some fresh veggies or slices of meat or smoked fish.
Pickled eggs, bruschetta, and open-faced sandwiches
Pickled eggs are typically hard-boiled eggs that are cured in vinegar or brine. We made them in a mixture of water, peppercorns, bay leaves, sugar, white wine vinegar, and canned beetroot, for a nice red color. As with many foods, this was originally a way to preserve the food so that it could be eaten months later. The eggs can stay in the solution as little as one day and as much as several months, but a long exposure to the pickling solution may result in a rubbery texture.
Bruschetta or open-face sandwiches are also an incredibly delicious solution for your leftover Easter eggs. You can choose the one-minute way: spread grainy mustard on a few crackers, then top them with hard-boiled egg slices and fresh chives.
Or you can choose to make more complex open-faced sandwiches. Try combos of eggs with guacamole, cucumber, tomatoes, lettuce, radishes, roasted bell peppers, pickles, bacon, ham, prosciutto, cheese, or tuna salad. Of course, you can opt for anything else, because the combos are infinite!