Leftover Easter Eggs

After the Easter egg hunt comes the hunt for left-over hard boiled egg recipes. Here are some suggestions on what to do with those left over hard-boiled Easter Eggs.

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Article By: Barbara Bowman

Published by: Gourmet Sleuth
Last Updated: 11/01/2013

What To Do With Left Over Easter Eggs

If your leftover hard boiled eggs have been bouncing around the back yard for a day or two you may want to just discard them. However if they've only been out for a few hours and subsequently refrigerated then you may want to put them to good use. We offer a few suggestions..

Salads And Sides

Egg Salad - Good basic recipe
Potato Salad - A classic version
Macaroni Salad - Whips up quickly but give it time to "season" in the refrigerator before serving.
Deviled Eggs - Use the recipe below and omit crab

Featured Recipe: Crab Stuffed Deviled Eggs

Bon Appétit, April 2002

8 large hard-boiled eggs, peeled
3 tablespoons mayonnaise
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon minced shallot
2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
8 ounces crabmeat

Fresh tarragon sprigs (optional)

Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use). Mash yolks with fork.

Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce. Mix in crab. Season to taste with salt and pepper.

Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each). (Can be prepared 4 hours ahead. Cover and refrigerate.) Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve.

Makes 16.

Recipes For The Egg Gourmet

•Hard Boiled Eggs and Parmesan on Toasted Sourdough
•Romaine Salad with Bacon and Hard Boiled Eggs
•Scotch Eggs
•Rotini Salad Alfredo

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12 hard-boiled large eggs
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons fresh lemon juice, or to taste
2 ounces black caviar

Cut a paper-thin slice off the ends of each egg and halve the eggs crosswise. Force the yolks through a sieve into a bowl and stir in the mayonnaise, the sour cream, the lemon juice, and salt and pepper to taste. Transfer the filling to a pastry bag fitted with a large decorative tip and pipe it into the egg whites, mounding it. The stuffed eggs may be made 1 day in advance and kept covered and chilled. Just before serving, top the eggs with the caviar.

Makes 24 stuffed eggs.
Gourmet, September 1993

Hard Boiled Egg Safety Tips

From The American Egg Board

Wash your hands thoroughly before you handle eggs at every step including cooking, cooling and dyeing.

Refrigerate eggs again right after you dye them and after you display them.

Color only uncracked eggs. If you want to eat your dyed eggs later, use food coloring or specially made food-grade egg dyes dissolved in water that is warmer than the eggs. If any eggs crack during dyeing or while on display, discard them along with any eggs that have been out of refrigeration for more than 2 hours.

If you keep hard-cooked eggs out of refrigeration for many hours or several days for a decoration or for hiding, cook extra eggs for eating.

If hiding eggs, Avoid areas where the eggs might come into contact with dirt, pets, wild animals, birds, reptiles, insects or lawn chemicals. Refrigerate the hidden eggs again after they’ve been found.

How Long To Store Hard Boiled Egg

Hard boiled eggs can be stored up to 1 week, refrigerated. Store in a tightly sealed container to avoid adding unwanted "sulphur" flavors to other foods. If the eggs have been left out for more than an hour or so then the storage time may be shorter. To check an egg just peel it. If there are any off odors they should be thrown away.

Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of GourmetSleuth.com she spends most waking hours writing, cooking, eating, gardening and traveling.

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