Now that the pastel-colored whirlwind that is Easter is (almost) over — the eggs have been found, the candy has been eaten, the ham is in the oven — it can only mean one thing: You probably have a good dozen leftover hard-boiled eggs (and a mountain of candy wrappers and green plastic grass) on your hands. Hard-boiled eggs may make for a delicious and nutritious snack any time of year, but come Easter, there are only so many you can eat before you reach peak egg-fatigue.
Of course, you can eat all of those leftover eggs plain, with a dash of salt. But you can also get a little more creative with your recipes, and that’s where we’re here to help: A salmon salad with a tangy vinaigrette, a tasty homemade pizza with Gorgonzola cheese and bacon, and some delightfully spicy deviled eggs are the perfect solutions to your abundance of eggs. As for the candy and grass cleanup? We suggest leaving that to your kids.
Salmon salad recipe with homemade balsamic vinaigrette
- 8 ounces cooked organic salmon fillet
- 3 cups mixed salad greens
- 2 hard-boiled eggs, sliced
- 1 large tomato, sliced
- 2 ounces goat cheese
- Croutons (optional)
For the dressing
- 1/4 cup balsamic vinegar
- 1 teaspoon brown sugar
- 1 tablespoon garlic, chopped
- Dashes of salt and pepper
- 3/4 cup olive oil
- Prepare the dressing by whisking the vinegar in a bowl with the sugar, garlic, salt and pepper until it dissolves. Add in the oil until it’s fully mixed, and add additional salt to taste.
- Prepare the salad by mixing all the ingredients together except for the salmon, cheese and croutons. Slice the salmon into 2 pieces, remove the bottom scales and bones, and place on top of the mixed salad. Sprinkle cheese and croutons on top. Drizzle with dressing, and enjoy!