/ / 3 Recipes to Use Up Your Easter Eggs

3 Recipes to Use Up Your Easter Eggs

If you have Easter eggs left over that you need to use up, here are three delicious recipes to help you use up your Easter eggs. #WomenLivingWell #Easter #eggs #easyrecipes

Deviled Eggs

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I wish I could rename this recipe to “Angelic Eggs” but no one would know what I’m talking about – so Deviled Eggs it is! I have been making these since my first year of marriage and every year, I am the one who brings the deviled eggs to Easter dinner at my mom’s house. I enjoy making and eating these!

After the eggs are peeled, slice them in half. Now massage the yolk out of the white by gently squeezing the white – if it is hard boiled perfectly it will pop right out! I was quite a happy camper that ALL of mine popped out for these pictures (they must have known it was picture day!)

After removing all the yolks add to them 1/2 cup of mayonnaise, 1/2 teaspoon of salt, 2 dashes of pepper, and 1 1/2 teaspoon prepared mustard. That’s it – easy huh? Then mixem’ up. And restuff the shells carefully with the mix.

Sprinkle a couple dashes of Paprika across the top and voila – a beautiful dish to take for any occassion! Enjoy!

Eggcellent egg salad

This recipe is Janelle’s from Comfy In The Kitchen!


Chop eggs into bite sized pieces (there is no special way to do this) add Miracle Whip, Mayo, Dijon mustard and salt.
 

Mix well

Serve on bread, croissants, in a wrap, on top of lettuce, as tea sandwiches, in a phyllo cup…whatever you wish! This is a great staple recipe.

Egg-cellent Egg Salad
12 eggs
1/2 cup Miracle Whip
1 cup Mayo (to tone down the sweetness of Miracle Whip)
1 1/2 tsp Dijon mustard (Grey Poupon)
1/2 tsp salt (or to your liking)
(You may also add celery and onions if you like- I did not because my children prefer it plain)

Directions: Place cold water in a large pot. Add eggs, turn on burner to high heat. When water boils, turn off heat and take pot off of burner. Cover with lid and let steam for about 10 mins. Pour hot water out of pot and add cool water. When eggs are cool enough to handle, peel and rinse. Chop eggs and add remaining ingredients and stir. You may make the night before and refrigerate. Spread on your choice of bread!

Easter Egg Toast

And this recipe is from Janelle at Comfy In the Kitchen too!  This girl is good!  She writes:

This recipe came with my hubby when I married him {hehe}. On our first Easter, he asked “So Hon, when are we going to have Easter Egg Toast?” Ladies…I had NO IDEA what he was talking about! So, I called my Mother-In-Law and asked her what this was all about. She laughed and said that it was a recipe she always had as a child and made it for her boys. It’s a great way to use up all of those hard boiled Easter Eggs! By golly…she was right.

Here it is….Easter Egg Toast.

Gather up about 10 Easter Eggs.  Take off the shells and rinse. You may have some “color” showing on the actual egg…I think it makes it more festive!

Chop up the eggs like so…

Now, you can either purchase a “gravy mix” {I was on vacation and had to bring this along-it was delicious, but I do typically make it myself} or you can make homemade gravy {white sauce}.

Add eggs to your gravy {white sauce}.

Stir.

Toast your bread {1-2 slices per person}

Pour over top! It really is a delicious way to use up those Easter Eggs!

Easter Egg Toast
  • 10 Easter Eggs
  • White Gravy Packet {follow directions}
  • OR- Homemade= 4 Tbsp butter, 1/3 cup flour, 3 cups of milk, 1 tsp salt/pepper.
  • 1-2 slices of bread per person.
Instructions
  1. Peel shells off of Easter Eggs.
  2. Chop eggs.
  3. Make White Gravy Packet OR Make Homemade as follows:
  4. Melt butter on stove top, add flour to make a paste, add milk and whisk until thickened, add salt and pepper.
  5. Add chopped eggs.
  6. Toast bread.
  7. Pour egg and gravy over toast.
I love this Janelle!!! You know what we’ll be eating for breakfast the day after Easter! lol! Thank you for sharing these recipes with us!!!

Walk with the King,

Janelle

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. She absolutely loves to cook and typically has an audience of 3 children, pulled up on chairs, taking turns pouring ingredients into bowls. Her spiritual gifts are a mix of “hospitality and evangelism” and is here in the center of God’s will hoping to help you get a little more “comfy in your kitchen”! You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog.

You can follow Janelle’s blog at ComfyInTheKitchen.com
Follower her on facebook at Comfy In The Kitchen
Follow her on Twitter at ComfynKitchen

17 Comments

  1. I haven’t had egg toast since I was a kid. I love these recipes! Would you mind reposting your resurrection rolls recipe this year? We tried them last year and my son has been talking about them all year! He can’t wait to make them again, and I love the spiritual application (and so did he!)

  2. I never thought making the egg toast. I have made the egg toast but laid asparagus on the toast then the eggs then the white sauce. We have this for dinner every once in awhile.

  3. Just a couple of comments: first of all, one of my friends used to call them “stuffed Eggs” instead of Deviled Eggs. A little more descriptive, and hopefully people can figure out what you mean. Secondly, you can put the filling into a ziploc and cut off the bottom corner and just squeeze it out into the egg white halves to make it less messy than spooning. Or some Martha Stewart type people sometimes use a large pastry tip to get all really fancy…

    1. I used a ziploc with the bottom corner cut off to do the set of deviled eggs in the first picture – you are right – it works great!! Thanks for reminding me of this tip – I should have included it 🙂

  4. I knew a family who called them “picnic” eggs and I’ve been calling them that ever since. To me, it evoked a happy image of picnic blankets and fun times. 🙂

  5. You got me!! lol!! I thought I knew all the recipes to use for hard boiled eggs, but you suprised me with a new one…egg toast. I never even thought of it. Now, I can’t wait to try it!! Thanks so much!!

  6. Yum-OOOOOOO except that last one with gravy… I don’t do gravy. It’s a coagulation thing. Grosses me out.

    Anyone try to dye brown eggs? I have my very own chickens and I have lots of brown eggs and I was kinda hoping I wouldn’t have to buy eggs ever again and yet here’s Easter and I may have to buy them

    1. We dye brown eggs all the time. The colours are deeper and richer, not as Technicolor. I actually prefer them this way. So jealous you have chickens! I would love to get some but our town won’t allow them unless the property is over 4 acres. Good luck 🙂

  7. Oh how yummy!!! I will be trying all 3 of these! I been wanting to make some deviled eggs (so wish we could change that name haha)! Thanks for the recipes sister!

  8. Yum! I love all three, but I never thought of using up my Easter eggs with the last one – egg toast. I can’t wait to make all of these. I use Ranch dressing in my eggsalad and deviled eggs (because it’s easier to find Ranch without lemon juice than mayo since I’m allergic to lemons) and it’s just as good. Last time I made eggsalad too, I used sour cream (which is what they do in Russia interchangeably) and I could hardly tell the difference.

  9. I laughed at the ‘deviled’ egg comment too…around here we just call them stuffed eggs and we mix them up in a variety of ways. Try adding a little curry powder, or paprika and cumin (not too much). Love the egg toast recipe…never tried that one before. Thanks for the great recipes!

  10. My kids will love it. Currently my husband and I are experimenting with various recipes and the role of our little daughters is to judge our products. 🙂 To put it more precisely, in February my husband gave me a perfect gift for St. Valentine’s Day – a cooking class for couples organized by Zac’s cooking school here in Vancouver so I’m now collecting interesting recipes to come up with during that course and this one will definitely be on our cooking list. 🙂

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