4 Fabulous Recipes that Utilize Leftover Easter Eggs

4 Fabulous Recipes that Utilize Leftover Easter Eggs   Eggs are a crucial part of every Easter celebration. Whether you dish them up for a celebratory meal or deploy them for Easter egg hunts, they are ultimately used as...

4 Fabulous Recipes that Utilize Leftover Easter Eggs


Eggs are a crucial part of every Easter celebration. Whether you dish them up for a celebratory meal or deploy them for Easter egg hunts, they are ultimately used as a symbol of rebirth. The hard, oval exterior of the egg is reminiscent of ancient tombstones, while the hatching of the egg symbolizes reincarnation. Regardless of how religious you may or may not be, many still enjoy partaking in egg-based activities, especially egg painting and decorating. Some people now use artificial eggs for gifts and Easter egg hunts, but for those who prefer to stick to the real thing, the amount of post-holiday eggs can be overwhelming. Who could eat that many omelets?

While Easter is still on its way, many of us are already wondering what to do with these eggs. Luckily for you, we happen to have 4 fabulousleftover egg recipes that will make post-Easter meals a joy.

Blackberry Lemon Meringue

There's nothing more refreshing than a touch of citrus. But mix this light, sour flavor with the sweet and tart taste of blackberries and you're just a bite away from heaven.

Meringue is particularly suited for leftover eggs. Why? Because the more mature the egg whites, the more meringue there will be. This is because slightly older egg whites, roughly 3-5 days or older, can be whipped at a higher volume due to their thin consistency. However, this does result in slightly less stable meringue than using fresh egg whites. So, choose based on what is more important to you, volume or stability.

Either way, the ingredients are as follows:

  • 5 egg whites
  • 1/3 teaspoon cream of tartar
  • 7 tablespoons sugar
  • 1/2 teaspoon lemon extract
  • 1/2 cup fresh blackberries

In a large bowl, whip the egg whites and cream of tartar with an electric mixer on high, until foamy. Gradually add the sugar, one tablespoon at a time. Beat until stiff and glossy. Beat in vanilla. Spoon into baking dish and top carefully with blackberries. Bake at 475 degrees Fahrenheit for 9-12 minutes.

Toad in a Hole

Not to be confused with "Toad in the Hole", which consists of a row of sausages nestled in Yorkshire pudding batter, Toad in a Hole is a ridiculously easy, but fun and tasty dish for a light breakfast or afternoon snack.

You will need:

  • 1 egg
  • 1 slice of your favorite bread
  • 1 teaspoon of butter
  • 1 pinch of salt

 Grease and heat a large skillet over medium heat. Take your bread slice and cut a circular hole out of its center. You can use a biscuit cutter to do this or improve with a butter knife.

Coat the bread, including the circle cutout, lightly with butter. Place the bread slice in the skillet and quickly crack the egg, without breaking the yolk, allowing it to slide into the bread's hole. Sprinkle with salt. Toss the bread cutout onto the skillet as well, and cook all until the egg is ready for consumption.

For added flare, you can give your "toad" a blanket: place a slice of cheese atop the bread and egg prior to cooking.

Deviled Eggs

While the title may not be the most suitable for Easter itself, deviled eggs are a great spring-time dish that can be served alongside ornate feasts and low-key lunches alike. But if it helps, they can alternatively be called angel eggs or mimosa eggs, among many other variants. Furthermore, the term "deviled" is actually a reference to the spice of this dish, which traditionally uses mustard for its filling.

For an easy way to use up those eggs, take note of the following.

You'll need:

  • 6 eggs
  • 1/4 cup of mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon spicy brown mustard
  • 1 pinch of sea salt
  • freshly cracked black pepper

Place all the eggs in one large saucepan, fill the pan with enough water to rise 1-1/2 inches above the eggs. Heat to a boil over high heat. Cover and continue to cook over low heat for one minute. Remove from heat, and allow to sit, covered, for 10-15 minutes. Now, rinse the eggs continuously beneath cold water for 1 minute.

As you rinse the eggs under cold water, carefully crack the shells and peel. Cut each egg in half, lengthwise, and scoop out the yolks. Place the egg whites on a large platter.

In a bowl, mash the yolks and mix with the mayonnaise, vinegar, and mustard. Fill the egg whites evenly with the yolk mixture and garnish with sea salt and freshly cracked pepper.

Spicy Egg Salad

Egg salad may bring to mind placid picnics and community socials, but this famous side dish is anything from dull. It is also super easy to prepare.

For this egg salad, you will need:

  • a dozen hard-boiled eggs
  • 1/4 cup of pickle and pepper relish
  • 3 tablespoons mayonnaise
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon apple cider vinegar
  • salt and pepper to taste

In a large bowl, mash the eggs and mix with all remaining ingredients. Eat alone or spoon onto toast, a brioche bun, or bagel for an egg salad sandwich.

See, we told you it was easy.

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