Dyeing Easter eggs is pretty much a staple of childhood. But as an adult, you’re less aware of how fun it is and more aware of the mess it makes — and, well, what on earth do you do with all these hard-boiled eggs? While we can’t help you clean up the mess, we can offer some suggestions on what to make with all the leftover eggs so they’re not going to waste.
From creating classic egg salad to putting them on hot dogs (seriously!), you might actually be happy to have so many hard-boiled eggs once you see what you can do with them. Here are 10 recipes to use up all your leftover Easter eggs.
Classic Egg Salad
A total classic, this egg salad recipe comes from The Incredible Egg and is super easy and quick to prepare. It takes six hard-boiled eggs, so you can get rid of half a dozen just with this salad. The recipe calls for onion, celery and lettuce, but will still be delicious without them if you’d rather leave them out.
- 6 hard-boiled eggs, sliced
- 1/4 cup mayonnaise
- 2 tsp. fresh lemon juice
- 1 Tbsp. minced onion
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup finely chopped celery
- Lettuce leaves
Yields: 4 servings
1. Reserve and refrigerate four center egg slices for garnish, if desired. Chop remaining eggs.
2. Mix mayonnaise, lemon juice, onion, salt and pepper in a medium bowl. Add chopped eggs and celery; mix well. Refrigerate, covered, to blend flavors.
3. Serve on lettuce leaves, garnished with reserved egg slices.
Spicy Fried Egg Salad Bombs
If you’re looking for a spicy and fried twist to a classic egg salad, look no further than these Spicy Fried Egg Salad Bombs from The Incredible Egg. You’ll need nine hardboiled eggs, breadcrumbs, flour and mayonnaise, plus some seasonings like cayenne pepper to kick up the heat a bit. You will also need a deep fryer for this recipe, so make sure you have one before you begin. You can see the full recipe and a video on how to make them below.
- 9 eggs
- 1 Tbsp. flour
- 1 1/2 Tbsp. mayonnaise
- 1 Tbsp. cayenne
- 1 tsp. cayenne pepper, ground
- Salt, to taste
- 1/2 tsp. onion powder
- 1/2 tsp. dried parsley
- 1 pinch black pepper
- 1 cup panko breadcrumbs
For the aioli:
- 1/2 cup mayonnaise
- 1 tsp. cayenne pepper, ground
- Juice from 1/2 lemon
Yields: 2 (makes approximately 8 balls total)
1. Bring a small pot of water to a boil and gently submerge eight eggs (the last egg will be used for the egg wash). Set timer for exactly 15 minutes. Rapidly pull eggs from the pot once time is up.
2. Transfer eggs into a bowl of ice water and allow eggs to cool. Peel eggs when cooled and separate the whites from the yolks. Mash yolks and place into a bowl. Using a different bowl, do the same to the egg whites.
3. Fold the flour, black pepper and 1/2 teaspoon of the cayenne pepper into the bowl containing the egg whites. Fold the whites with your hand or a rubber spatula until roughly mixed.
4. Fold the mayonnaise, one tablespoon of cayenne pepper, onion powder, parsley and salt into the bowl containing the yolks. If the consistency is a little loose you can add in a 1/4 tsp. of flour to help it set up.
5. Grab a spoonful of the yolk mixture and roll into a one-inch ball. Then, cover the ball with the egg white mixture. To do this, first flatten the egg white mixture in your hand until it is 1/4 – 1/2 inch thick, and then form around the yolk ball. Place completed balls onto a baking sheet lined with parchment paper. Place sheet pan in the freezer for 15-20 minutes to chill.
6. While your egg balls cool, crack your last egg into a bowl and add 1 tablespoon water. Whisk together to mix thoroughly and set aside. Place the Panko in a separate, medium-sized bowl.
7. To make the aioli, place mayonnaise into a bowl. Gently whisk in the lemon juice and 1/2 teaspoon of cayenne pepper. Set aside.
8. Remove balls from the freezer. They may need to be reshaped so that they are smooth and round. Time to start the breading process! Roll the balls into the egg mixture, and then place them into the panko bowl. Using your other hand, roll the ball around in the panko crumbs and then place on another sheet tray. Continue the process until done.
9. Heat your deep fryer or large pot with oil to 350°F. Place balls in a deep fryer for 2-3 minutes, or until outside is golden brown. Serve!
Here’s a video of the process from The Incredible Egg’s YouTube account:
Pickled Onion Deviled Eggs
According to a survey commissioned by McCormick, nearly 61 percent of Americans planned to make and/or eat deviled eggs this Easter. If you were one of them, you likely have a go-to deviled eggs recipe. In case that’s getting a little old, here’s a new one for you courtesy of McCormick and chef Timothy Hollingsworth: Pickled Onion Deviled Eggs. Along with all the fixings for normal deviled eggs, you’ll also need onion, parsley, thyme and even mint if you’d like.
Egg yolk mixture:
• 12 eggs
• 1 tsp. McCormick ground thyme
• 1 tsp. McCormick garlic powder
• 2 Tbsp. French’s classic yellow mustard
• 2 Tbsp. lemon juice
• Coarse kosher sea salt to taste
• McCormick black pepper to taste
• McCormick Cayenne red pepper to taste
• 1 yellow onion
• 1 tsp. salt
• 1 Tbsp. lemon juice
• 1 tsp. McCormick cayenne red pepper
• 1 Tbsp. chopped parsley
• 1 Tbsp. McCormick ground thyme
• Mint sprigs, if desired
1. For pickled onions: Small-dice one onion, season in a bowl with salt, and let sit for 30 minutes. Mix in lemon juice and season with cayenne, parsley and thyme. Reserve.
2. For egg yolk: Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add all ingredients to yolks to taste and mix together with a fork until smooth.
3. To build: Take each egg half and scoop in half a tablespoon of the pickled onions to the hole for the yolk Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill in the rest of the yolk holes completely. Garnish with mint sprigs and ground thyme. Refrigerate and serve cold.
Fiery Bacon Deviled Eggs
If you like your deviled eggs with a little heat, this recipe from McCormick and chef Alex Guarnaschelli for Fiery Bacon Deviled Eggs might be the one for you! The recipe calls for everything you’d use for normal deviled eggs, but also adds bacon, cider vinegar, Worcestershire sauce, ginger, cayenne red pepper and sugar.
• 10 large eggs
• Kosher salt
• 1/4 cup mayonnaise
• 2 tsp. French’s classic yellow mustard
• 2 tsp. Worcestershire sauce
• 1/2 tsp. McCormick ground ginger
• Scant ½ tsp. McCormick cayenne red pepper plus additional for “dusting”
• 1 tsp. cider vinegar
• 1/4 cup heavy cream
• 4 strips pre-sliced bacon cut crosswise into 1-inch pieces
• 1 teaspoon sugar
• 3 scallions, trimmed, cut into thin rounds
1. Cook the eggs: In a medium pot, cover the eggs with cold water about a full inch above the eggs. Bring the water to a rolling boil over medium heat. Shut off the heat, cover the eggs and let them “stand” in the water for 10 minutes. Gently pour off hot water and run cool water over the eggs to stop them from cooking further.
2. Arrange the eggs: Peel the eggs. If necessary, rinse quickly under cool water to remove any small shell bits and dry them off thoroughly. Using a sharp knife, cut the eggs in half, lengthwise, and remove the yolk from the center of each. Put the egg white “halves” on a platter.
3. Make the filling: Use a fork to crush the egg yolks with 1 teaspoon salt, the mayonnaise, mustard, Worcestershire, dry ginger, cayenne and vinegar until smooth.
4. Finish the eggs: In a separate bowl, whip the cream until medium peaks. Using a rubber spatula, fold the whipped cream into the yolk mixture. Fill a pastry bag fitted with a fluted tip (or, alternatively, a plastic sandwich bag with one of the bottom corners cut off) with the egg yolk mixture.
5. Cook the bacon: In a medium sauté pan, cook the bacon until crispy, 5-8 minutes. Pour off the excess grease and add the sugar. Cook 2-3 minutes longer, allowing the sugar to caramelize lightly. Cool. the sugar will harden and the bacon will get crunchy.
6. Finish: Season with egg whites with a tiny pinch salt and some of the scallions. If desired, fill a tea strainer with little bit of extra cayenne and lightly dust the whites. Fill the crevices in the egg white with the yolk mixture. Top with the scallions and bacon.
Mexican Egg Salad Wraps
These Mexican Egg Salad Wraps from Pillsbury will use up an entire dozen eggs and would make a great after-Easter lunch. Along with eggs, you’ll need avocados, lime juice, tortillas and other ingredients you likely have on hand such as mayonnaise, salt and onions.
- 12 hard-cooked eggs, peeled, coarsely chopped
- 1/2 cup mayonnaise or salad dressing
- 1/4 cup finely chopped celery
- 1/4 to 1/2 teaspoon salt
- 1 can (4.5 oz.) Old El Paso chopped green chiles
- 2 medium avocados, pitted, peeled and coarsely chopped (2 cups)
- 2 teaspoons fresh lime juice
- 1 tablespoon finely chopped onion
- 1 package (11 oz.) Old El Paso™ flour tortillas for burritos, 8 inch (8 tortillas)
- 1/3 cup small fresh cilantro leaves, stems removed
- Fresh cilantro sprigs
- Fresh medium strawberries
1. In a large bowl, mix chopped eggs, mayonnaise, celery, salt and chiles. Place avocado in a medium bowl; sprinkle with lime juice. Add onion; mash with a spoon.
2. Spread 1/4 cup avocado mixture on each tortilla to within 1/2 inch of edge. Spread each with about 1/3 cup egg salad mixture. Sprinkle cilantro leaves over each. Fold in sides of each tortilla; roll up. Arrange wraps on large serving platter; garnish with cilantro sprigs and strawberries.
You Won’t Know It’s Not Potato Salad
If you’re Keto, low-carb or just trying to cut some calories after your Easter feast, this recipe for You Won’t Know It’s Not Potato Salad from Pillsbury is perfect. It uses up four eggs and calls for cauliflower instead of potatoes. You’ll also need peas, carrots, sugar, cider vinegar and a few other ingredients.
- 4 eggs
- 2 bags (1 lb. each) frozen cauliflower florets
- 1 bag (10 oz.) Cascadian Farm organic frozen peas & carrots
- 1 3/4 cups reduced-fat mayonnaise or salad dressing
- 1 tsp. granulated sugar
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. paprika
- 1 Tbsp. cider vinegar
- 1 tsp. yellow mustard
- 1 cup chopped celery (2 1/2 stalks)
- 2/3 cup chopped onion (about 1 medium)
1. In a 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by one inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain eggs. Immediately run cold water over eggs until completely cooled. Peel and chop eggs.
2. Meanwhile, in large (4-quart) microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper. Microwave on high 20-25 minutes, stirring once halfway through microwaving. Drain vegetables in colander; rinse with cold water to cool. Place a colander over the same large bowl; refrigerate at least 30 minutes or until cooled.
3. In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 tsp. of the paprika, the vinegar and mustard; set aside.
4. Remove vegetables from refrigerator; discard any liquid in the bowl. Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes. Place cauliflower, peas and carrots in the same bowl. Add celery, onion and chopped eggs.
5. Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated. Sprinkle remaining 1/8 teaspoon paprika over salad. If desired, cover and refrigerate at least 1 hour or until well chilled before serving.
Eggs à la Goldenrod
There’s a chance you’ve never heard of Eggs à la Goldenrod, but the recipe is actually from Betty Crocker’s 1956 Picture Cook Book. Perfect for brunch, it uses four hard-boiled eggs and is served on toast.
- 4 hard-cooked eggs
- 2 Tbsp. butter
- 2 Tbsp. Gold Medal all-purpose flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 cup milk
- 4-6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates
1. Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In a small bowl, mash yolks with fork or press through a fine strainer. Set aside.
2. In a 1-quart heavy saucepan, melt butter over low heat. With a whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
3. Return sauce to heat; heat to boiling, stirring constantly. Boil one minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
4. To serve, arrange buttered toast pieces on four serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.
Slow-Cooker Chicken and Dumplings
Sure, it’s spring, but that doesn’t mean the weather is warm where you are. If it’s still a bit chilly, this slow-cooker chicken and dumplings recipe from Betty Crocker only calls for one hard-boiled egg, but you could easily add more if you need to use some up.
- 1 can (10 3/4 oz.) condensed cream of chicken soup
- 1 can (10 3/4 oz.) condensed cream of celery soup
- 3 1/2 cups Progresso chicken broth (from 32 oz. carton)
- 1 medium onion, finely chopped (1/2 cup)
- 4 boneless skinless chicken breasts (1 1/4 lb.)
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 2 Tbsp. butter or margarine, cut into pieces
- 1 cup frozen peas and carrots, thawed
- 1 can (16.3 oz) large refrigerated homestyle buttermilk biscuits
- 1/3 cup chopped fresh Italian (flat-leaf) parsley
- 1 hard-cooked egg, chopped
- Additional freshly ground pepper
1. Spray a 5- to 6-quart slow cooker with cooking spray. In the slow cooker, mix both soups, broth and onion. Arrange chicken in the slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
2. Cover; cook on low heat setting six hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to high. Cover; cook while preparing dumplings.
3. On your work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into four strips. Place strips in the stew, pressing gently with the back of a spoon to submerge in liquid. Cover; cook on high heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.
Blue Cheese Deviled Dogs
This one might be a bit weird, but hey, you have eggs to use up anyway! If you like hot dogs, blue cheese and eggs, you may actually love these Blue Cheese Deviled Dogs from Betty Crocker. Along with the hard-boiled eggs, hot dogs and blue cheese, you’ll also need sriracha sauce, hot dog buns and green onions.
- 8 beef hot dogs
- 1/2 cup mayonnaise or salad dressing
- 1 Tbsp. sriracha sauce
- 8 hot dog buns, split, toasted
- 4 hard-cooked eggs, peeled, sliced, cut in half
- 1/2 cup crumbled blue cheese
- 2 medium green onions, sliced (2 Tbsp.)
1. Heat gas or charcoal grill.
2. Place hot dogs on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot.
3. Stir together mayonnaise and sriracha sauce; spread about one tablespoon mayonnaise mixture on each toasted bun. Place hot dogs on buns. Top with eggs, blue cheese and onions.
Crescent-Wrapped Scotch Eggs
OK, this last one may seem a bit strange to you, too, but it will use up a whopping eight eggs. If you like sausage, it actually sounds pretty good! Along with the eggs and pork sausage, the only other ingredients you’ll need for these Crescent-Wrapped Scotch Eggs from Pillsbury are breadcrumbs and Pillsbury crescent dough.
- 1 lb. bulk pork sausage
- 8 hard-cooked eggs, peeled, patted dry
- 2/3 cup Progresso plain bread crumbs
- 1 can (8 oz.) Pillsbury refrigerated Crescent Dough Sheet or 1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls
- Cooking spray
1. Heat oven to 375°F. Lightly spray cookie sheet with cooking spray. Divide sausage into eight equal portions. Shape one portion of sausage around each egg, covering completely; coat with bread crumbs.
2. Cut dough into eight rectangles. Press each rectangle to form 4-inch square (if using crescent roll dough, firmly press perforations to seal). Place one sausage-wrapped egg on each square; wrap dough around sausage, stretching gently to avoid tearing. Pinch edges to seal. Spray each with cooking spray; coat with bread crumbs to cover completely. Place on cookie sheet.
3. Bake 20-25 minutes or until light golden brown. Let stand five minutes before serving. Serve warm.
Do you have an abundance of leftover Easter eggs? Which recipe on this list would you most like to try?