Turn Leftover Easter Eggs into New Dishes

It was fun to color them. But now those leftover Easter eggs are a sorry sight, tinged with bits of dye, destined for a mosaic egg salad.

If you’d like to do something a bit more interesting with leftover Easter eggs, try the ideas below. Hard-boiled eggs can be stored in the refrigerator for up to one week, so there’s still time.

And, for good measure, I’ve included two recipes for deviled eggs. While your eggs won’t be a pristine white, unlike mine that were purpose-cooked, they’ll still taste great. And these are good recipes to keep on hand for summer picnics and barbecues.

Making basic deviled eggs is a fun learning project for kids as young as three.

Also, while we’re at it, although it’s too late for Easter, the best way to cook hard-boiled eggs is actually to steam them. Before I discovered this technique, I always cooked extras when making deviled eggs to account for some rejects. Bits of egg would stick to shells, leaving some peeled eggs unacceptably pockmarked. Now I have the assurance that I can cook just what I need.

Here’s the technique for making easy-peel hard-boiled eggs. I always use a steamer basket.

Turning Leftover Easter Eggs into New Dishes

Try some of the following reci-tips:

• Simmer thick slices of hard-cooked eggs in a white sauce seasoned with curry powder, garnish with toasted almonds and sliced green onion; serve with chutney on toast.
• Make tasty Scotch Eggs, encasing the hard-cooked eggs in sausage meat, then frying.
• Try open-faced sandwiches on flatbread with sliced hard-cooked eggs, bay shrimp, and mayo; garnish with dill and lemon slices.
• Cut eggs into wedges and toss them into a chef’s salad.

Still struggling with leftover Easter eggs? Make scrumptious deviled eggs.

Sriracha Deviled Eggs

6 large eggs
2 tablespoons mayonnaise
2 teaspoons sriracha
1 teaspoon rice vinegar
1½ teaspoons minced Thai basil
Grated carrot for garnish, optional

Hard-cook eggs; peel and halve lengthwise while eggs are still warm. In a medium bowl, add yolks and mash with a fork. Add mayonnaise, sriracha, rice vinegar and basil; stir until well mixed. Pipe or spoon yolk mixture into egg halves, dividing evenly. Top with a bit of grated carrot for garnish, if desired. Refrigerate until ready to serve.  Can be made up to a day ahead.

Makes 12 deviled eggs.

Here’s another flavor of deviled eggs made with pantry ingredients.

Curry Chutney Deviled Eggs

6 large eggs
3 tablespoons mayonnaise
2 to 3 teaspoons chutney *
¼ teaspoon curry powder
1/4 teaspoon salt

Hard-cook eggs; peel and halve lengthwise while eggs are still warm. In a medium bowl, add yolks and mash with a fork. Add mayonnaise, chutney, curry powder and salt; mix thoroughly to blend.  Taste and correct seasoning. Pipe or spoon yolk mixture into egg halves, dividing evenly. Refrigerate until ready to serve.  Can be made up to a day ahead.

Makes 12 deviled eggs
*If there are bits of fruit in the chutney, chop finely before using. Start with 2 teaspoons of chutney, taste, and add more as needed.

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