After the Hunt: 5 Ways to Use Leftover Easter Eggs
Great recipes for salvaging those leftover techno-colored eggs!

Without fail one or more Easter eggs will be lost in a vase or in a potted plant this Sunday during a traditional hunt for techno-colored eggs. The egg will be left forgotten until you tear apart your house, desperate to find where that rotten egg smell is coming from. Thankfully, the majority of your dyed eggs will make it back safely to the security of their basket full of plastic grass. Most people turn their leftover hard boiled eggs into enough egg salad to feed their entire neighborhood but there are other options for taking your leftovers to the next level. Revamped Easter eggs are the equivalent of the turkey sandwiches you have for lunch on Black Friday.

Below you’ll find 5 recipes using your colorful bounty.

1. Add your eggs to a German-style potato salad. This side dish can be made either cold or hot. This recipe is for the cold rendition and is perfect for a picnic side dish.

3 lbs boiling potatoes (6)

12 lb bacon (lean, 8 slices cut crosswise into 12 inch pieces)

1 cup finely chopped onion

1 cup celery (thinly sliced)

1 tbsp sugar

 2 tbsps all-purpose flour

1 tsp celery seeds

1 tbsp dijon-style mustard

6 tbsps cider vinegar

3 large eggs (chopped)

13 cup dill pickles (chopped)

12 cup scallion greens (thinly sliced)

Quarter the potatoes lengthwise and cut them crosswise into 1/2-inch pieces. In a vegetable steamer set over boiling water steam the potatoes, covered, for 10 to 15 minutes, or until they are tender, and transfer them to a large bowl. In a large heavy skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it to paper towels to drain. Pour off all but 4 tablespoons of the fat, to the skillet add the onion and the celery, and cook the mixture over moderately low heat, stirring, until the onion is softened. Add the sugar, the flour, and the celery seeds, and cook the mixture, stirring, for 30 seconds. Stir in the mustard, the vinegar, and 1/2 cup water, bring the mixture to a boil, stirring, and simmer it for 2 minutes, or until it is thickened. Season the dressing with salt and pepper, pour it over the potatoes, and stir in the eggs, the pickles, the bacon, and the scallion greens. Serve the salad warm.

2. Egg salad can quickly become boring and remind you too much of school cafeteria lunches. Curry powder is a great way to spice up your lackluster egg salad.

1/3 cup mayonnaise

1 tablespoon fresh lime juice

1 1/2 teaspoons curry powder

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon cayenne

6 hard-boiled large eggs, chopped

1 cup diced (1/4-inch) Granny Smith apple (from 1 apple)

1/3 cup finely chopped red onion

1/4 cup chopped fresh cilantro

Whisk together mayonnaise, lime juice, curry powder, mustard, salt, and cayenne in a bowl until combined. Add eggs, apple, onion, and cilantro and stir to combine.

3. Thousand Island Dressing is a great way to use up your leftover eggs. Especially if your family refuses to eat them—knowingly—and is a great addition to any sandwich or salad.

1 cup mayonnaise

1/4 cup ketchup

3 TBS dill pickle juice

1 hard boiled egg

1 TBS finely grated red onion
dried dill to garnish

Mix mayonnaise, ketchup, and pickle juice in a large bowl. Peel the egg and chop finely. Mix into the dressing. Grate the onion into the bowl with a microplane grater (you can eyeball the amount). Use a spatula to scoop the dressing into a blender.  Give it a whirl until eggs are finely chopped and dressing is well mixed. Store in a jar or bottle. Optional: If serving in a bowl with the salad, sprinkle with dried dill.

4. If you need a salad for the dressing you just made the Cobb Salad is a colorful salad that makes a delicious choice for lunch or dinner.

1/2 head of romaine

1/2 head of Boston lettuce

1 small bunch of frisée (curly endive)

1/2 bunch of watercress, coarse stems discarded All lettuces should be rinsed, spun or patted dry, and coarsely chopped

6 slices of bacon

2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces

1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced

1 tomato, seeded and chopped fine

2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped

2 tablespoons chopped fresh chives

Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.In a large salad bowl, toss together well the various lettuces and watercress.Compose the salad. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives.

5. Ramen might be the most easily spruced up food ever. Upgrade your cup of noodles with some protein by adding in a hard boiled egg. Following the cooking instructions found on your packet of ramen. While the ramen is cooking, peel your hard boiled eggs, slice (in half or leave whole), and add the egg into your noodles after their required cooking time. You can also use soft boiled eggs or add eggs directly into the broth as it cooks. Find out how, here