March 19, 2024

Our Favorite Leftover Easter Eggs Recipes to Enjoy this Spring

Easter weekend is just around the corner! Do you ever ask yourself, what will I ever do with all these leftover eggs? I found myself asking this question just this morning, as I dyed eggs with my kids. In preparation for the leftovers, I dug up some of my favorite leftover easter egg recipes. Here's what I found:

6 Leftover Easter Egg Recipes

From classic deviled eggs to Ramen, we have 6 recipes with hard boiled eggs that will leave you feeling full and satisfied that you aren't letting those easter eggs go to waste.

Deviled Eggs

Deviled eggs are a long time favorite and perfect as an appetizer or side dish. Plus, it doesn't matter how many eggs you have, this recipe can easily be altered.

Start by removing the shell from your hard boiled eggs. Gently slice them in half.
Remove the yellow yolk and collect them a separate bowl.
Combine the yolks with a little scoop of mayo and mustard. You can adjust the amounts depending on your flavor preference. Add a dash of salt and mix until smooth.
Using a cake decorating bag or plastic sandwich bag with a corner cut out, pipe the yolk mixture into your egg halves.
Sprinkle the eggs halves with paprika and enjoy!

Deviled eggs aren't just tasty—they're a nutritional powerhouse! Packed with protein, vitamins like A, D, E, and B12, plus essential minerals such as phosphorus, selenium, and iron, they're a satisfying and wholesome snack option. So, next time you're craving something savory, consider reaching for deviled eggs—they're not just delicious, they're nutritious too!

deviled eggs

Egg Salad Sandwiches

Egg salad sandwiches are the perfect leftover easter eggs recipe. Like the deviled eggs, this recipe can be easily adjusted for just one sandwich, or for a handful of sandwiches. The recipe we have here is for one sandwich.

Ingredients:

2 hard-boiled eggs, peeled and chopped
1 tablespoon mayonnaise
1 teaspoon mustard
Salt and pepper to taste
2 slices bread

Directions:

In a small bowl, combine the chopped hard-boiled eggs, mayonnaise, and mustard. Mix well until everything is evenly combined.
Season the egg salad with salt and pepper to taste. Adjust the seasoning according to your preference.
Spread the egg salad mixture evenly onto one slice of bread. Place the other slice of bread on top to form a sandwich. Slice the sandwich in half if desired, and serve immediately.

Cobb Salad

Cobb salads are a favorite at my house. It is a fun and delicious way to get your veggies in, not to mention they are a perfect way to use up those leftover easter eggs.

Here's what I like to include on my cobb salads:

Mixed salad greens
Diced chicken breast
Hard-boiled eggs, chopped
Avocado, diced
Cherry tomatoes, halved
Crumbled blue cheese
Bacon, crumbled
Salt and pepper to taste
Your choice of salad dressing (such as ranch, blue cheese, or balsamic vinaigrette)

Toss it all together and enjoy!

cobb salad

Potato Salad

Potato salad hits just right as a side dish! So if you're wondering what to eat with hard boiled eggs, this is a winner.

Ingredients:

2 pounds red potatoes, washed and cut into bite-sized cubes
4 hard-boiled eggs, peeled and chopped
1/4 cup plain Greek yogurt
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup finely chopped red onion
2 celery stalks, finely chopped
Salt and pepper to taste

Instructions:

Place the cubed potatoes in a pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 10-15 minutes or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly.
In a small bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, and apple cider vinegar to make the dressing.
In a large mixing bowl, combine the cooked and slightly cooled potatoes, chopped hard-boiled eggs, chopped red onion, chopped celery, and chopped parsley.
Pour the dressing over the potato and egg mixture and gently toss until all the ingredients are evenly coated with the dressing.
Season the potato salad with salt and pepper to taste. Adjust the seasoning as needed.
Cover the bowl and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld together.

potato salad

Protein Bowl

Protein bowls are one of my favorite leftover easter egg recipes. There is so much flavor and texture going on. Plus, as the name suggests, it is a great protein packed meal.

Ingredients:

1 cup cooked quinoa or brown rice
2 hard-boiled eggs, sliced or chopped
1/2 cup black beans, drained and rinsed
1/2 cup cherry tomatoes, halved
1/2 avocado, sliced
1/4 cup sliced cucumber
1/4 cup shredded carrots
1/4 cup chopped red bell pepper
Juice of 1/2 lemon or lime
Salt and pepper to taste

Instructions:

In a large bowl, combine the cooked quinoa (or brown rice), sliced hard-boiled eggs, black beans, tomatoes, avocado, cucumber, carrots, and red bell pepper.
Squeeze the lemon or lime juice over the ingredients in the bowl.
Season the protein bowl with salt and pepper to taste. Toss everything together gently to mix well.
Divide the protein bowl mixture into serving bowls

Create your own protein grain bowl recipe with this handout from our Creates curriculum.

protein bowl with hardboiled eggs

Ramen

If you're stuck wondering what to eat with hard boiled eggs, don't look past this ramen recipe! It's perfect for healing comfort food or a cozy night in. Plus, it can be made in a matter of 15 minutes. Let's dive into the recipe.

Ingredients:

For the broth:

2 cups chicken or vegetable broth
2 cloves garlic, minced
2 tablespoons soy sauce

For the ramen:

1 packs of ramen noodles (discard the seasoning packets)
2 hard-boiled eggs, peeled and halved
1 cup sliced mushrooms
1 cup spinach
1 green onion, sliced

Instructions:

Prepare the broth: In a pot, combine the broth, minced garlic and soy sauce. Bring to a simmer over medium heat and let it simmer for about 5 minutes to allow the flavors to meld.
Add the ramen noodles to the broth mixture and allow to simmer for 4-5 minutes, or until noodles are tender.
Add spinach and mushrooms to the broth mixture and allow to cook for 3-4 minutes.
Top ramen mixture with hard-boiled egg slices, and green onions.

ramen with hard boiled eggs