Recipes for your leftover Easter eggs

  • By Ashley Stewart / Herald Writer
  • Friday, March 29, 2013 3:07pm
  • Life

If your family is like mine, Easter eggs go straight into the fridge after you color them. The lucky ones might turn into deviled eggs, others might go to waste.

Don’t let it happen this year. Make your Easter eggs into the next day’s breakfast with recipes you might not have thought of. They’re a bit on the heavy side, but it’s not too late to use the holiday as an excuse. Try one of these out:

Open-faced English muffin melts (Serves five)

6 pieces of thick-cut bacon

12 hard-boiled eggs

2 to 3 cups of cheddar cheese (reserve 1/2 cup for topping)

3 tablespoons mayonnaise

1 teaspoon garlic salt

Salt and pepper to taste

5 English muffins

Preheat oven to 350 degrees. Arrange bacon on a broiler pan and cook until crispy, about 20 minutes. Cut cooled bacon and hard-boiled eggs into bite-sized pieces and combine in a large bowl. Add cheese, mayonnaise, garlic salt, salt and pepper. Cut muffins in half, and place a healthy portion of mixture onto each. Arrange muffins on a sheet pan, top with cheese and bake until melted, about 10 minutes. Serve while hot.

Baked Scotch eggs (Serves four)

1 pound ground sausage

1 teaspoon dried sage

1 teaspoon dried thyme

1/2 teaspoon pepper

4 hard-boiled eggs

1/2 cup all-purpose flour

1 raw egg

1 cup bread crumbs

Preheat oven to 350 degrees. Mix sausage, sage and thyme until well combined and divide into four equal parts. Dip eggs in water, coat evenly with flour and wrap each with one portion of sausage mixture. Beat raw egg. Dip hard-boiled eggs in raw egg and roll in breadcrumbs. Chill for 30 minutes. Arrange on a sheet pan and bake until golden brown, about 30 minutes. Cool slightly and serve.

Still have leftover eggs? Make them into lunch. Here’s a quick and simple recipe for egg salad sandwiches.

Quick tip: It only takes two eggs per portion, so if you don’t have enough for four sandwiches, just divide the following recipe into quarters (that’s enough for one sandwich).

Classic egg-salad sandwiches (Serves four)

8 hard-boiled eggs

1/4 cup mayonnaise

1 tablespoon yellow mustard

1/4 cup diced onion

1 teaspoon paprika

Salt and pepper to taste

4 leafs Romaine lettuce

8 slices of bread

Combine ingredients in a large bowl, spread onto bread, top with lettuce and serve.

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