A dozen egg-cellent ways to use up your Easter eggs

31 March 2015

A week before Easter, your children tried to convince you that they should EACH decorate a dozen Easter eggs. Feeling festive and knowing the eggs were on sale, you agreed, hoping you would find a way to incorporate them in your meals. Now that Easter has passed and you are still left with most of the eggs, your family has grown tired of egg salad sandwiches. Looking for fresh ideas? Check out these twelve simple recipes for using up your Easter eggs.

  1. Put it in a salad. Dice up and sprinkle on a Caesar salad, quarter long ways for a nice addition to a Cobb salad or slice and add to a spinach salad with bacon and mushrooms.
  2. Spread pesto on an English muffin and top with sliced eggs, bacon and tomatoes.
  3. Toss together a side dish using sliced eggs, cooled red skin potatoes, dill, radishes, chickpeas and bacon. Dress with a creamy Italian dressing.
  4. Make egg calzones with refrigerated pizza dough. Roll out dough and fill with crumbled eggs, sautéed green capsicum and onions, cooked spicy sausage and jarred pizza sauce. Fold dough over to create calzone and seal edges with a fork. Bake as directed on the pizza dough package.
  5. Add eggs to the middle of your favourite meatloaf recipe. That’s how Mum did it!
  6. Try a spin on the devilled egg. Add bacon, hot sauce, diced ham, wasabi or exchange BBQ sauce for mustard in your normal recipe.
  7. Serve up a batch of baked Scotch eggs. Remove sausage from the casing (Italian, turkey, apple and chicken) and wrap around a peeled egg drenched in flour. Dip sausage covered egg in raw egg and then roll in breadcrumbs. Place on a baking sheet and bake at 190 degrees for 30 to 40 minutes.
  8. Serve your guests a devilled egg appetizer. Add all the ingredients of your normal devilled egg recipe (mayonnaise, mustard, eggs, onions, etc) to a food processor and blend until smooth. Add sliced jalapenos peppers to give it a little kick. Serve with raw veggies or spicy crackers.
  9. Create a Mexican breakfast pizza. Using a piece of flatbread as your crust, spread a layer of refried beans and top with spring onions, tomatoes, sliced eggs and sprinkle with grated Mozzarella. Serve cold as breakfast or an appetizer.
  10. Mix into tuna salad. Combine one chopped egg for each can or packet of tuna. Mix in 2 to 3 tablespoons of mayonnaise or Greek yoghurt per egg/tuna combo. For an added crunch, add celery, onions or diced water chestnuts. Serve on bread or in a cored tomato.
  11. Dish up egg salad with a twist. Instead of combining mayonnaise and yellow (American) mustard with your eggs, try using Greek yoghurt and avocados. Blend two avocados with six hard-boiled eggs and add enough yoghurt to give you the consistency you prefer. Serve in pitas or wraps. 
  12. Combine chopped, cooked shrimp or prawns with a half cup each of finely chopped red onion, green peppers and celery. Add two chopped eggs, coriander, Greek yoghurt (1/2 cup – ¾ cup) and a tablespoon of lime juice.


Written by

Pam Molnar
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