Now that the Easter bunny has hopped home, what will you do with all of those left over hard-boiled eggs?
In our household, I don’t think it would be Easter if it wasn’t for the tray of deviled eggs or egg salad sandwiches.
“My mom used to make pickled eggs and beets,” shared Diana Sneddon-Lytal of Hawaii. Maryann Diaz added that her mother made the same recipe.
Marcie Voorhees of Williams shared that her favorite leftover recipe was Egg Salad and deviled ham sandwiches: “Spread a tad of the deviled ham on one slice of bread, and the egg salad on the other. Yum!,” she said. “My mom uses white and brown bread, so they’re two toned.”
Arbuckle resident Tina Phelan said that there was nothing better than deviled eggs.
Now that those colored eggs are staring at you from the refrigerator, don’t let them go to waste. Eat them. We’ve compiled a few of our favorite recipes.
Avocado Egg Salad
Ingredients
■ 2 tablespoons plain Greek (or regular) yogurt
■ 2 tablespoons mayonnaise
■ 2 teaspoons apple cider vinegar
■ 1 to 2 tablespoons fresh minced herbs (such as parsley, dill, chives, etc.)
■ 1/4 teaspoon salt, plus more to taste
■ freshly ground black pepper, to taste
■ 6 hard-boiled eggs, chilled and diced
■ 1 large avocado (or two small avocados), diced
Instructions
In the bottom of a large bowl, prepare dressing by whisking together yogurt, mayonnaise, vinegar, herbs (if using), salt, and pepper. Stir in diced eggs. Taste and, if desired, season with additional salt and pepper. If not serving immediately, cover and refrigerate. Just before serving, stir in diced avocado. Serve on sandwiches, crackers, or a bed of lettuce.
Baked Scotched Eggs
Ingredients
■ 5 hard boiled eggs
■ 1 lb. sausage of choice
■ 2 cup Corn Flakes (or bread crumbs)
■ 1 cup flour
■ 2 eggs
Instructions
1. First thing you need to do, is hard boil eggs. Place eggs in sauce pan with cold water at least one inch above eggs. Bring water to a boil, cover, and let sit for 15 minutes. Rinse in cold water and peel. Best to hard boil older eggs for better peeling!
2. Preheat oven to 400 F. Prep all ingredients before building scotched eggs. Place ingredients in separate bowls. If sausage is in a casing like mine was, remove casing. Finely crush cornflakes. Measure out flour. Whisk 2 eggs together.
3. Time to build the scotched eggs! Take one sausage link (or 1/5 of sausage) and flatten into a wide pancake and place a hard boiled egg in the center. Carefully wrap, and pinch the sausage so it creates a seal around the egg. Then dip into flour, then egg, and lastly the crushed corn flakes. Make sure each dip coats all around the egg. Place on a cookie sheet, evenly spread out in between scotched eggs. Once all eggs are ready, place in oven and bake for 35 minutes, or until sausage is brown and fully cooked.
4. After finished baking, let sit for 5 minutes before cutting. Slice each one in half, or quarters, or just leave as whole. Serve immediately with mustard, sriracha, maple syrup, or whatever you’d like!
Loaded Baked Potato Salad
Ingredients
■ 4 pounds russet potatoes
■ 1-2 tablespoons of olive oil
■ 3 tablespoons apple cider vinegar
■ 1 cup mayonnaise (I use olive oil flavor)
■ ¾ cup sour cream
■ 1 teaspoon kosher salt and freshly ground black pepper
■ 1 pound bacon, cooked, cooled and chopped
■ 6 green onions, chopped
■ 1½ cups medium cheddar cheese, shredded
Instructions
Preheat oven to 400 degrees F.
Place the cleaned potatoes on an aluminum foil lined baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil and cook for 50-60 minutes or until fork tender. Remove from the oven and let cool. Remove the skins and cut the potatoes into 1 inch chunks and place in a large mixing bowl. Sprinkle with the apple cider vinegar and let rest for 15-30 minutes.
Cook the bacon in a large skillet, drain, and let cool. Crumble into bite-size pieces.
Mix the mayonnaise and sour cream in a small bowl and season with the kosher salt and pepper and then add to the potatoes. Stir in the bacon, green onion, and cheddar cheese and season with more salt and pepper to taste. Refrigerate for 3 hours up to overnight before serving.
British Pub Pickled Eggs
Ingredients
■ 12 eggs, hard boiled and peeled (see Kittencal’s Technique for Perfect Easy-Peel Hard-Boiled Eggs)
■ 4 cups malt vinegar (no substitutions for authentic pub flavor)
■ 1 hot pepper, minced
■ 10 black peppercorns
■ 10 whole cloves
■ 3 cinnamon sticks
■ 2 teaspoons allspice
Instructions
Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it’s a sinus-clearer).
Reduce heat; simmer for 10 minutes.
Remove from the heat; allow to cool to about room temperature.
Strain the liquid and pour over the eggs, covering them completely.
Seal and store in refrigerator for about 10 days prior to consuming.
Breakfast Casserole
Ingredients
White Sauce:
■ 2 tablespoons butter
■ 2 tablespoons tapioca flour or all-purpose flour
■ 2 cups milk 2% or higher
■ ½ teaspoon salt
■ ½ teaspoon pepper
■ 1/2 teaspoon ginger
■ 1 teaspoon sage
■ dash of paprika
Other Ingredients:
■ 30 ounces (about 7 cup frozen shredded hash brown potatoes
■ 6 large hard-boiled eggs peeled
■ 2 cups shredded cheddar cheese
■ 12 ounces bacon cooked and crumbled
Instructions
Pour the frozen shredded potatoes into a large bowl.
To make the white sauce, melt the butter in a saucepan over medium-low heat. Once the butter is melted, add the tapioca flour and whisk until clumps are gone. With the saucepan over medium heat, add 1 cup of milk and whisk until smooth. Add the remaining milk and heat until slightly thickened, whisking often so the milk does not scorch. With tapioca flour, this only took 3-4 minutes. (If you use all-purpose flour, it will take longer.) Remove from the heat and stir in salt, pepper, ginger, sage and paprika. Pour the white sauce over the shredded potatoes, mix and set aside. Spray a 9×13 baking pan with cooking spray. Pour and spread half of the shredded potatoes on bottom of the baking pan. Slice each hardboiled egg lengthwise, making 4 slices for each egg, equaling 24 slices. Lay the egg slices down flat, covering the potatoes. Pour and spread the remaining potato mixture over the eggs. Sprinkle the cheese overtop the potatoes. Then sprinkle the cooked & crumbled bacon over the cheese. Bake at 375 for 30 minutes.
Cobb Dip
Ingredients
■ 8 oz. cream cheese, softened
■ 1 c. sour cream
■ 1 package Hidden Valley Ranch Dip mix
■ 1 c. chopped Romaine lettuce
■ 1 Roma tomato, chopped
■ ½ c. shredded cheddar cheese
■ ½ c. grilled corn
■ ¼ c. bacon, cooked & crumbled
■ ¼ c. blue cheese crumbles
Instructions
Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth.
Spread into the bottom of a 9-inch pie plate or other similarly sized pan.
Top with lettuce, tomatoes, cheddar cheese, corn, bacon, and blue cheese.
Eat with your favorite tortilla chips, crackers, or pretzel flats. Enjoy!