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FOOD & RECIPES / Healthy Recipes

What to do with all those leftover Easter eggs

Breathe! Now, let's get rid of these eggs

From SheKnows Canada
Easter is done and over with. You hid these babies, they've been found, and now you have two dozen eggs on your hands. Fear not! You can get rid of all of them with these quick, easy and delicious recipes.

Egg salad in a bowl

Egg salad

Serving size 4

Ingredients:

  • 8 eggs, hard boiled
  • 1/2 cup light mayonnaise
  • 1/4 cup green onions, chopped
  • 1 teaspoon Dijon mustard
  • Pinch of salt and pepper

Directions:

  1. Peel and chop the eggs, then place them in a medium bowl.
  2. Stir in the onions, mayonnaise, mustard, salt and pepper.
  3. Serve on bread, crackers or in pita.

Simple pickled eggs

Serving size 6

Ingredients:

  • 12 eggs, hard boiled and peeled
  • 2 cups vinegar
  • 3/4 cups water
  • 1 yellow onion, sliced and separated into rings
  • 2 garlic cloves
  • Pinch of salt

Directions:

  1. In a saucepan, boil all the ingredients — minus the eggs — for 5 minutes.
  2. Pour the contents into a jar, and then add the eggs.
  3. Allow to sit in the fridge for at least 24 hours. Done! Should keep for weeks.

Check out some of these great breakfast ideas >>

Devilled eggs

Serving size 6

Ingredients:

  • 12 eggs, hard boiled and peeled
  • 2 teaspoons Dijon mustard
  • 1/3 cup light mayonnaise
  • 2 tablespoons green onions, chopped
  • Pinch of salt and pepper

Directions:

  1. Once the eggs have cooled and been peeled, slice each egg lengthwise, and scoop out the yolk halves into a medium bowl.
  2. Lay the egg white halves out on a platter.
  3. Mash the egg yolks, and add the mustard, mayonnaise, onions, salt and pepper. Stir well.
  4. Scoop the egg yolk mixture into the egg white halves. Serve and enjoy.

Phyllo pie with eggs and greens

Serving size 6

Ingredients:

  • 8 sheets of phyllo pastry
  • 4 tablespoons butter, melted
  • 6 eggs, hard boiled and peeled
  • 2 cups kale, chopped with stems cut off
  • 1 cup fresh spinach, chopped
  • 2 leeks, sliced
  • 2 cups ricotta cheese
  • 1 cup Parmesan cheese
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons oregano, fresh or dried
  • 2 tablespoons olive oil
  • Pinch of salt and pepper

Directions:

  1. Steam the kale and the spinach for about 5 minutes, transfer to a colander, and squeeze the moisture out. Set aside.
  2. In a medium saucepan, heat the oil, and cook the leeks and the garlic over medium-high heat for about 5 minutes or until soft. Place the leek mixture into a food processor, add the onions, and process until finely chopped. Transfer to a large bowl.
  3. Add the cheeses, green onions, oregano, salt and pepper. Mix well.
  4. Preheat the oven to 350 F. Grease up a baking pan or springform with butter, and line with a sheet of phyllo pastry (allow the excess pastry to overhang). Brush the pastry with butter, and set another sheet on top. Repeat the process with the remainder of the pastry sheets.
  5. Scoop out about 2/3 of the cheese mixture into the pan, and spoon out spaces to hold the six eggs. Place the eggs into the wells, and cover with the remainder of the mixture. Fold in the overhanging phyllo pastry, brushing each sheet with butter as you go.
  6. Bake for about 40 minutes or until golden brown.

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