Four Egg-cellent Recipes for Leftover Easter Eggs

We all know what a blast it is to dye Easter eggs with the kiddos, but now what do we do with all these boiled eggs? Of course you can always dice them up for a tuna or chef salad or whip up some deviled eggs, but here are some fast and easy, yummy and healthy ideas you may not have tried!

1. English Muffin Pizzas- very kid friendly!

INGREDIENTS:
4 whole grain English muffins
olive oil
tomato slices
2 hard-cooked eggs, sliced, yolk removed
grated reduced fat mozzarella
oregano
kosher salt

DIRECTIONS:
Toast 8 English-muffin halves and place on a cookie sheet.
Drizzle each lightly with olive oil, then layer on tomato slices, egg white slices (½ an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt.
Broil 5 minutes or until the cheese melts.

2. Curry Egg Salad

INGREDIENTS:
8 large eggs
1/3 cup low fat greek yogurt
1 teaspoon curry powder
1 tablespoon chopped fresh chives
kosher salt and black pepper
4 large leaves Bibb lettuce

DIRECTIONS:
Peel eggs, dispose of yolk, and coarsely chop.
In a medium bowl, combine the yogurt and curry powder. Fold in the eggs and chives; season with ½ teaspoon salt and ¼ teaspoon pepper. Feel free to add any accompaniments you love, from sliced tomatoes or cucumbers to golden raisins or diced celery. Serve on top of the lettuce.

3. Salad Nicoise Lettuce Cups

INGREDIENTS:
2 cans white tuna, canned in water, low sodium, and drained
12 cup-shaped romaine lettuce leaves
2 eggs, hard-boiled, peeled, yolk removed, chopped
3 tablespoons grated reduced fat Parmesan
¼ cup bottled or homemade fat free Caesar dressing
freshly ground black pepper

DIRECTIONS:
Crumble the white tuna and divide between the romaine lettuce leaves.
Top with the eggs and a few tablespoons grated Parmesan.
Drizzle lightly with Caesar dressing. Sprinkle with freshly ground black pepper.

4. Cobb Salad with Garlic Vinaigrette

INGREDIENTS:
3 eggs
¼ cup olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
kosher salt and black pepper
2 bunches watercress
1 pound cooked large shrimp
1 pint cherry tomatoes, halved
2 avocados, cut into chunks

DIRECTIONS:
Peel the eggs and quarter lengthwise.
In a small bowl, whisk together the oil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper to make vinaigrette dressing.
Arrange the watercress, shrimp, tomatoes, avocados, and eggs in a large serving bowl and drizzle with the vinaigrette.

I hope these easy recipes give you some fresh ideas for using those eggs. Enjoy! If you have any suggestions to share with our readers please comment below.

Jessica Lindsey, RDN, LDN

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