What to Do with Leftover Easter Eggs

Coloring eggs is one of the most festive and fun parts of the Easter tradition. However, after Easter is over, many people find themselves at a loss with what to do with all their leftover hard-boiled eggs. Here are some tasty ideas to help you get the most out of your Easter eggs in some delicious new ways.

Buffalo Deviled Eggs. Everyone has their own recipe for deviled eggs, but trying a new one can be lots of fun. I use about six hard-boiled eggs for this recipe, but it's so forgiving that it can be easily expanded or reduced according to how many eggs you have. Simply cut the eggs in half as usual, then put the yolks into a bowl with the following ingredients: one very finely-chopped green onion, a couple of tablespoons of your favorite blue cheese dressing, a teaspoon of hot sauce (Frank's is the best), and one-quarter teaspoon of granulated garlic. Mash everything together until the consistency is nice and smooth; feel free to add more dressing or hot sauce if the mixture is too thick. Fill the egg whites with the yolk mixture, then top with a liberal sprinkling of paprika and more chopped onions. Sometimes I also like to sprinkle some extra blue cheese on top if it's handy. These are delicious for a party, but you don't need to wait for a special occasion to serve them!

Scotch Eggs. While often thought of as picnic fare, Scotch eggs are a fantastic change of pace for breakfast or even a light dinner. This simple recipe is a perfect way to use up those extra Easter eggs -- especially the ones which are too dye-stained to use as deviled eggs -- and they couldn't be easier to make. Start with your egg and a few tablespoons of raw pork or turkey sausage. Shape the sausage into a flat round patty, and wrap it around the egg. Continue shaping the sausage until the egg is completely covered in it, lightly roll the egg in some breadcrumbs, and cook in a non-stick pan with a little cooking spray until the sausage is cooked. Place finished eggs on a plate lined with paper towels, and simply allow your eggs to cool. They are pretty when cut in half and arranged on a tray, but will be fabulous no matter which presentation you choose.

Pink Pickled Eggs. If you have a lot of red or orange dye stains on your eggs, try pickling them in beet juice. Drain a can of beets, reserve the juice, and mix the beets with 2 to 6 eggs in a jar or a plastic container. Make a pickling brine by combining the juice from a can of beets with about half a cup of vinegar; any kind except balsamic will do, though my favorites are apple cider vinegar or rice vinegar. Add a teaspoon of your favorite pickling spice or spice blend (Montreal seasoning is awesome!) and 2-3 tablespoons of sugar. If your seasoning of choice doesn't include salt, add a few good pinches to the mix. Microwave the mixture for a minute or two in the microwave until it's hot but not quite boiling, then pour it over the eggs and beets. Marinate the jar overnight, and they'll be ready in time for lunch the next day.