22 Tasty Ways To Use Up Your Leftover Easter Eggs

Put your leftover hard-boiled eggs to good use with these egg-cellent ideas!

April 11, 2017
23 recipes to use up leftover hard boiled easter eggs - deviled eggs, egg salad, and eggs on toast.
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We love eggs here at Organic Life. And while others might look forward to the upcoming holiday’s candy- and chocolate fest, we’re more excited for the oodles of hard-boiled eggs the Easter bunny brings. They’re fun to dye and decorate (here’s how to make all natural easter egg dyes), and for after the holiday, those hard-boiled eggs are great for cooking with—yolk and all. (Here’s how to make perfectly peelable hard-boiled eggs.)

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Here are 23 tasty recipes that use hard-boiled eggs.

8 recipes for deviled eggs- classic deviled eggs, smoked salmon deviled eggs, hummus deviled eggs, bacon and paprika deviled eggs, avocado deviled eggs, pesto deviled eggs, curry raisin deviled eggs, and sun dried tomato deviled eggs.
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8 Devilishly Tasty Ways To Make Deviled Eggs

No one in their right mind can resist a platter of deviled eggs. The classic version employs mayonnaise, mustard, and hot sauce for a tangy yolk filling, but when you've got dozens of Easter eggs to play with, you should definitely take the opportunity to experiment with seasonings.

Your basic strategy for each of these deviled egg recipes is the same: Halve 6 hard boiled eggs, carefully scoop the yolk out into a bowl, and then proceed with flavorings. Pipe or spoon mixture back into egg white halves and serve.

Related: I Ate 3 Eggs Every Single Morning For A Week—Here’s What I Learned

Classic deviled eggs

Mash the yolks with ¼ cup mayonnaise, ½ teaspoon Dijon mustard, and 2 dashes hot sauce until smooth. Season to taste with salt and pepper. Sprinkle with paprika and thinly sliced chives

Smoked salmon and dill deviled eggs

Combine the yolks with 4 ounces finely diced cold smoked salmon, ¼ cup mayonnaise, 2 tablespoons diced shallot, 2 tablespoons chopped dill, 1 tablespoon lemon juice, and a few grinds black pepper. Top with chopped capers and more chopped dill.

Hummus deviled eggs

Mash the yolks with 2 tablespoons hummus and 2 tablespoons mayonnaise until smooth, adding 1-2 teaspoon water, if needed. Top with chopped kalamata olives, a sprinkle of smoked paprika, and a drizzle of extra virgin olive oil.

Bacon and smoked paprika deviled eggs

Mash the yolks with ¼ cup mayonnaise, 1 slice cooked and very finely chopped bacon, 1 teaspoon smoked paprika, and ½ teaspoon Dijon mustard until smooth. Set chopped cooked bacon pieces on top and sprinkle with more smoked paprika, if desired.

Avocado deviled eggs

Mash the yolks with ½ an avocado, ¼ cup mayonnaise, 1 teaspoon lemon juice, and ½ teaspoon Dijon mustard until smooth. Season to taste with salt and pepper. Top with lemon zest or a parsley leaf, if desired.

Pesto deviled Eggs

Mash the yolks with 2 tablespoon prepared pesto, and 1-2 teaspoons olive oil and stir until smooth. Top each with a shaving of parmesan cheese.

Curry raisin deviled eggs

Mash yolks with 2 teaspoons curry powder, ¼ cup mayonnaise, and 2 tablespoons chopped golden raisins and stir until smooth. Top each with a cilantro leaf.

Sun-dried tomato deviled eggs

Mash the yolks with ¼ cup mayonnaise, 1 tablespoon chopped oil-packed sundried tomatoes, and 1 tablespoon chopped parsley and stir until combined. Garnish with a few pine nuts or sliced almonds.

How to make rainbow, multicolored pickled eggs
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4 Ways To Make Multi Colored Pickled Eggs

Don’t end your egg-coloring fun with the shell! Try these methods for rainbow pickled eggs. Quarter pickled eggs and enjoy them in a salad, enjoy them solo or with crackers for a high-protein snack, or use them in place of hard boiled eggs in a tangy egg salad. 

Pink Beet Pickled Eggs

Simmer ¾ cup each water and apple cider vinegar, 1 medium grated red or gold beet, 2 tablespoons sugar, 2 teaspoons black peppercorn (or 3 whole cloves and 1 small cinnamon stick), and 1 teaspoon salt until sugar dissolves. Place 4 to 6 peeled hard-boiled eggs in a quart-size jar, cover with the liquid and spices, cap it, and refrigerate overnight and up to 2 weeks. The longer the eggs sit, the deeper the color will become. 

Green Dill Pickled Eggs 

Place 4 to 6 peeled hard-boiled eggs in a quart jar. Cover with enough left over pickle juice from your favorite jar of pickles to submerge, screw the lid on, and store in the refrigerator for at least 1 day and up to 1 week. The longer they stay in, the more potent they will be. Use anywhere you like pickle flavor, like, potato salad, egg salad, or use on your burger!

Blue Cabbage Pickled Eggs

Chop half a small head of red cabbage and place in a medium saucepan with 1 tablespoon each pickling spice, kosher salt, and sugar. Cover with water (about 4 cups) and bring to a boil. Reduce to a simmer and cook for 40 minutes. Drain the liquid into a large measuring cup and stir in ¼ cup apple cider vinegar and let cool to room temperature. Place 4 peeled hard boiled eggs in a quart jar, cover with enough of the cabbage liquid to submerge, screw the lid on, and store in the refrigerator for at least 1 day and up to 1 week. The longer they stay in, the more potent they will be.

Yellow Turmeric Pickled Eggs 

In a medium saucepan, heat 1 cup white distilled vinegar and 1 cup water over medium-high heat. Add 1 tablespoon grated fresh turmeric (or 1 teaspoon dry), 1 teaspoon peppercorns, 1 star anise, and ¼ cup sugar, and bring to a boil. Place 4 to 6 peeled hard-boiled eggs in a large bowl or glass jar with a lid. Pour the hot vinegar mixture over the eggs and cool to room temperature. Cover and refrigerate for 1-10 days. The color and flavor will intensify the longer you leave the eggs in the brine. 

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Fun ways to eat hard boiled eggs on toast
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3 New Ways To Load Up Your Morning Toast

Egg Toast Caprese

Shingle thin slices of tomato, hardboiled eggs, and fresh mozzarella on toasted ciabatta bread rubbed with garlic. Place under a hot broiled to warm and drizzle with basil pesto and a few parmesan cheese shavings.

Avocado Egg Toasts

Mash some avocado with salt and pepper. Spread on a slice of toasted sourdough and top with chopped hardboiled eggs. Sprinkle some toasted sesame seeds and poppy seeds on top.

Tex Mex Egg Toastadas

Top store-bought tostadas with mashed black beans, sliced hardboiled eggs, and shredded cheddar cheese. Broil until the cheese had melted. Spoon on some pico de gallo, a dollop of sour cream and some thinly sliced scallions.

 

Recipes for creative egg salads
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3 Better Ways To Make Egg Salad

Spiced Lentil Salad with Hard Boiled Eggs

In a medium pot, combine 1 cup brown lentils, a stick of cinnamon, 6 cups water, and a pinch of kosher salt; bring to a boil. Cook until the lentils are tender, about 25 minutes. Meanwhile, in a large skillet, melt 3 tablespoons unsalted butter and cook, stirring, 1 medium chopped onion, 1 diced jalapeno, 1 tablespoon each minced ginger and garlic, and 1 tablespoon Madras curry powder until all the veg are tender, about 10 minutes.  Drain the lentils, discarding the cinnamon, and add to the veg in the skillet. Add ½ cup frozen peas, the juice of half a lemon, and season to taste with salt. Coarsely chop 4 hardboiled eggs and ¼ cup cilantro and mix in. Serves 4

Egg Salad With Fresh Herbs

Coarsely chop 6 hard-boiled eggs and put in a bowl. Gently mash together with ¼ cup mayonnaise, 1 teaspoon Dijon mustard, and 1 teaspoon white or apple cider vinegar. Stir in 3/4 cup chopped herbs such as tarragon, dill, parsley, chives, or chervil. Season to taste with salt and plenty of black pepper. Do not overmash—the mixture should be slightly chunky and not smooth. Serves 4

Eggy German Potato Salad

In a large bowl, whisk together 1/3 cup vinegar, 2 tablespoon olive oil or rendered bacon fat, 1 tablespoon sugar, 1 tablespoon grainy mustard and a grind of black pepper. Stir in 2 chopped cooked potatoes, 2-3 slices chopped cooked bacon, 2 chopped scallions, 1 tablespoon chopped fresh dill and 2 chopped hard boiled eggs. Serves 2 to 4

A recipe for shakshuka that uses hard boiled eggs
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4 More Egg-cellent Options

Hard Boiled Egg Shakshuka

Chop 1 small onion, 1 red bell pepper, and 2 cloves garlic. In a large skillet, heat 2 tablespoons olive oil and cook the vegetables until tender, about 8 minutes. Stir in ½ teaspoon ground cumin. Add a 28 oz can of chopped tomatoes, 3 tablespoons harissa, and a pinch of salt and pepper. Bring to a simmer and continue to cook, stirring, until slightly thickened, about 8 minutes. Remove from the heat. Halve 4 hardboiled eggs and nestle into the shakshuka. Top with ¼ cup chopped parsley and serve with toasted pita bread. Serves 4

Hard Boiled Egg Breakfast Hash

Dice two large potatoes, place in a medium saucepan and cover with water. Bring to a boil and cook for 5 minutes. Drain.  Heat a large skillet over medium. Add 1 tablespoon olive oil and 1 chopped medium onion, and cook until the onion is translucent, 5 minutes. Add the potatoes, 1 teaspoon smoked paprika, 1 teaspoon salt and a couple grinds of black pepper and cook until the potatoes get crispy and browned, 10-15 minutes. Serve warm, topped with 3 chopped hard boiled eggs, 1 chopped avocado, and 2 tablespoon chopped chives. Serves 2 to 4

Hard Boiled Egg Bruschetta

Finely chop 1 large ripe tomato, 4 ounces fresh mozzarella, 1 small red onion, ½ cup packed basil leaves, and 2 cloves garlic. Toss together in a bowl and drizzle in 1/3 cup extra virgin olive oil, 2 tablespoons aged balsamic vinegar, and season to taste with salt and pepper. Heat the oven to 400°F. Thinly slice a baguette on the bias and drizzle with olive oil. Toast until golden, about 4 minutes. Thinly slice 4 hardboiled eggs. Spread a little bruschetta mix on all the toast and top with 1 or 2 slices of hardboiled egg and sprinkle with a little coarse sea salt.  Serves 4

Hard Boiled Eggs, Cheese, And Ham Wrapped In Biscuit Dough

Heat oven to 350°F. Peel 4 hard-boiled eggs and slice in half lengthwise. Unroll one package of refrigerated jumbo biscuit dough and separate the biscuits.  With a small round cookie cutter or a paring knife, cut out the center of each biscuit and place on a baking sheet lined with parchment paper. Sprinkle 1 tablespoon of chopped deli ham and 1 tablespoon of shredded cheddar cheese into the center of each biscuit then top with an egg half and another sprinkle of cheddar. Bake until biscuits are golden, 20-25 minutes.