So the Easter Bunny has come and gone, and he’s left behind a lot of hard-boiled eggs. Fortunately, it isn’t hard to get rid of all those colorful treats, and you won’t have to eat a single egg-salad sandwich to do it. Turning leftover Easter eggs into easy meals for breakfast, lunch, and dinner is a snap with these seven recipes.
1. Hard-Boiled Egg Breakfast Melts
Sure, you could eat a plain hard-boiled egg for breakfast, but that’s pretty boring. Why not make your meal a little more interesting by creating an open-faced breakfast sandwich with leftover eggs, cheese, tomato, avocado, and sriracha? You can also easily adapt this easy-to-make melt from Ellaphant Eats to use whatever ingredients you happen to have on hand.
- 2 whole-wheat English muffins, halved
- Cream cheese
- 2 hard-boiled eggs
- 1 Roma tomato, sliced
- ½ avocado, sliced
- Mexican shredded cheese blend, for topping
- Freshly grated black pepper
- Sriracha sauce (optional)
Directions: Toast the sliced English muffins. Spread each muffin half with cream cheese. Slice the hard-boiled eggs and distribute slices over the 4 muffin halves. Top with tomato slices, then avocado. Sprinkle on shredded cheese and some freshly grated pepper. Drizzle with sriracha sauce, then broil in the oven for 5 to 10 minutes. Serve immediately.
2. Stuffed Chipotle Meatballs
Hard-boiled eggs are the surprise ingredient in this spicy meatball recipe from Sunset magazine. Serve the prepared meatballs and sauce over rice and with a salad on the side for a simple yet filling meal.
- 1 pound ground beef
- 1 egg
- 1 tablespoon uncooked long-grain white rice
- 1½ teaspoons salt
- ½ cup finely diced onion
- 3 hard-boiled eggs, cut into quarters
- 1½ cups chicken broth
- 1 cup canned plain tomato sauce
- 2 canned chipotle chiles in adobo sauce
- 1 garlic clove, minced
- 1 bay leaf
- 3 tablespoons chopped fresh cilantro
Directions: In a medium bowl, combine beef, egg, rice, salt, and onion. Mixture will be soft. Form meat into 12 thin patties, each about 3 inches wide. Put a wedge of hard-boiled egg in center of each patty, then press meat around eggs, forming 12 balls. Cover and refrigerate while you prepare sauce.
In a blender or food processor, combine chicken broth, tomato sauce, chipotles, and garlic; blend until smooth. Pour sauce through strainer into a medium saucepan and add meatballs and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover pot and cook meatballs in sauce, turning occasionally, until they’re cooked through, about 25 minutes. Pour over rice and sprinkle with cilantro.
3. Shoyu Tamago (Soy Sauce Eggs)
Soak hard-boiled eggs in a soy sauce marinade to turn them into a delicious savory snack. Preparing these eggs takes only a few minutes and requires just four ingredients. Once they’re ready, serve them on their own or with a salad or bowl of ramen. Prepared eggs will keep in the refrigerator for 1 to 2 days. Recipe from Eat Your Greens.
- 3 hard-boiled eggs
- 3 tablespoons low-sodium soy sauce or tamari
- 3 tablespoons rice wine vinegar
- 1 tablespoon sugar
Directions: Peel the hard-boiled eggs, being careful to remove all of the shell. Combine the soy sauce, vinegar, and sugar in a small pot. Turn heat to medium and bring to a simmer, stirring occasionally to make sure the sugar is completely dissolved. Add the eggs to the pot. Use a spoon to gently roll them around in the liquid until the eggs are a uniform brown color and most of liquid has been absorbed. Remove eggs from pot and let cool slightly before serving.
4. Scotch Eggs
You don’t have to pay a visit to your local pub to enjoy a classic Scotch egg. These snacks – which consist of ground sausage wrapped around a hard-boiled egg , coated in breadcrumbs, and then deep-fried — are remarkably easy to make at home. This recipe from Epicurious can be prepared in just 45 minutes.
- 1¼ pounds bulk country-style or herbed sausage
- 1 teaspoon crumbled dried sage
- ½ teaspoon dried thyme, crumbled
- ¼ teaspoon cayenne
- 4 large hard-boiled eggs
- ½ cup all-purpose flour
- 2 raw large eggs, beaten lightly
- 1 cup fresh bread crumbs
- Vegetable oil for deep-frying the eggs
Directions: In a large bowl combine well the sausage, the sage, the thyme, and the cayenne. Divide the mixture into 4 equal portions and flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place.
Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well.
In a deep fryer, heat 2½ inches of vegetable oil to 350 degrees Fahrenheit. Fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for 10 minutes.
5. Spinach Salad with Hard-Boiled Egg
Hard-boiled eggs are paired with spinach as well as crispy bacon and cooked red onion and mushrooms for a filling salad. Once you’ve tossed everything with a savory bacon dressing, you’ll have a weeknight meal you’ll want to make again and again. This recipe from The Pioneer Woman serves six.
- 3 hard-boiled eggs
- 7 slices thick-cut, peppered bacon
- 1 whole red onion, small
- 1 package white button mushrooms
- 8 ounces baby spinach, washed, dried and stems removed
- 3 tablespoons reserved bacon grease
- 3 tablespoons red wine vinegar
- 2 teaspoons sugar
- ½ teaspoon Dijon mustard
- 1 dash salt
Directions: Fry the bacon in a pan until crisp but still slightly chewy. Use a slotted spoon to transfer bacon slices to a paper towel to drain. Remove 3 tablespoons of bacon grease from the pan and set aside.
Transfer 2 more tablespoons of bacon grease to another skillet. Warm over medium heat. Thinly slice the red onions, then add to the skillet with the bacon grease. Cook until onions are caramelized. Remove from pan and set aside.
Slice mushrooms and add them to the same skillet you used to cook the onions. Cook until caramelized and brown. Remove from pan and set aside.
Roughly chop the bacon. Peel the hard-boiled eggs, then slice.
Add the reserved 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet. Turn heat to medium-low. Whisk ingredients together and cook until heated through.
Add spinach to a large bowl. Top with onions, mushrooms, and bacon. Pour warm dressing over and toss to combine. Top with hard-boiled egg slices and serve.
6. Asparagus with Parmigiano-Reggiano Vinaigrette
Hard-boiled eggs add a bit of protein to this simple asparagus side dish from the Food Network’s Anne Burrell. Simply blanch the fresh asparagus spears, then toss with a cheesy vinaigrette and some crumbled egg for the perfect accompaniment to a springtime meal.
- 1 bunch asparagus, stems snapped where they naturally want to break
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons grated Parmigiano-Reggiano
- Kosher salt
- 1 hard boiled egg, white and yolk separated and crumbled
Directions: Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil. Remove asparagus from the boiling water and plunge immediately into the ice water. Remove from the ice water, pat dry, and reserve.
In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano. Season with salt. Toss the asparagus in the vinaigrette. Arrange on a serving plate and sprinkle with the crumbled egg white and yolk.
7. Ham and Egg Sandwich
If you have leftover ham from Easter dinner, combine it with your extra Easter eggs for a simple yet delicious sandwich. You only need four ingredients to prepare this satisfying dish, which is perfect for work-week lunches. Recipe from Saveur.
- 2 slices white bread
- 1 teaspoon mayonnaise
- 3 slices black forest ham
- 1 hard-boiled egg, sliced or quartered
Directions: Spread one slice of bread with mayonnaise. Arrange ham and egg slices; top with remaining bread.
Follow Megan on Twitter @MeganE_CS