When my girls were little, Easter was always such a fun holiday where we not only celebrated our faith but also had so much fun dying and hunting Easter eggs. Over the years, we’ve tried all of the different egg decorating kits from the traditional dip-in-dye method to using markers to putting stickers on to make faces.
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Luckily, even though they’re 17 and 15 now, they still love the traditions of Easter, particularly competing on who can find the most eggs in the egg hunt.
But then Easter comes and goes, and I find myself with a basket full of hardboiled eggs that I’m not sure what to do with. Maybe you can relate?! Well, problem solved! I’ve rounded up some of the most creative and tasty recipes using hardboiled eggs that will allow your egg hunt to give way to a delicious meal!
I’d be remiss if I didn’t include Deviled Eggs. Great as a side dish for a family meal or an appetizer for a crowd, Deviled Eggs are simple to make, particularly when you’ve already done the hardest part – boiling the eggs!
- 12 large eggs
- 6 tablespoons mayonnaise
- 4 teaspoons dill pickle or sweet relish
- 1 ½ tablespoons yellow mustard
- 2-4 dashes of hot sauce
- 2 tablespoons chopped fresh chives, plus more if desired
- Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor. Add mayonnaise, relish, mustard, and hot sauce to taste; process until smooth. Add chives and pulse until just combined. Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with more chives if desired.
I’ve come to really love making entrée salads for weeknight dinners. I often quickly grill chicken to add protein to the salad using my indoor grill similar to this one. And I love making my own dressing so I know exactly what ingredients are in it. This Blue Cheese Spinach Salad looks amazing. I would probably add grilled chicken and, just being honest, use frozen corn kernels instead of fresh.
- 3 slices bacon, chopped
- 2 tablespoons chopped shallot
- 2 tablespoons cider vinegar
- 2 teaspoons honey mustard
- 1 large tomato, cut in half, divided
- 3 cups baby spinach
- 1 cup fresh corn kernels
- 2 large, hardboiled eggs, chopped
- ¼ cup crumbled blue cheese
- Cook bacon in a small skillet over medium heat until crispy, about 5 minutes. Remove bacon bits to a paper towel-lined plate with a slotted spoon. Add shallot to the pan and cook, stirring, until softened and fragrant, about 1 minute. Remove from heat and stir in vinegar and mustard.
- Stand a box grater up in the pan; shred one tomato half through the large holes; stir to combine the tomato juice with the dressing. (Discard tomato skin.)
- Chop the remaining tomato half and toss in a large bowl with spinach, corn, eggs, and blue cheese. Drizzle the dressing from the skillet over the salad; toss to coat.
Avocado toast has become a very popular breakfast, snack, or anytime treat to get some quick carbs and a boost of healthy fat. This Egg and Avocado Salad on Toast recipe adds hardboiled egg, filling in the last macro category: protein! I have always found that my girls love eating things they can eat with their hands. This well-balanced meal is great for kids of all ages.
- 4 slices of hearty sandwich bread (about 3/4-inch thick), such as peasant bread, sourdough, whole-wheat, or multi-grain
- 6 hardboiled eggs, peeled
- 2 avocados, halved and pitted
- 1/4 cup plus 1 tablespoon coarsely chopped fresh basil leaves, divided
- 1/4 cup thinly sliced scallions
- 3 tablespoons whole-milk plain Greek yogurt
- 1 teaspoon lemon juice
- Kosher salt
- Freshly ground black pepper
- 1 clove garlic, peeled
- Toast the bread. Meanwhile, cut the eggs into quarters, chop into pieces, and place in a medium bowl. Scoop out the avocado flesh and add it to the bowl. Mash the eggs and avocado together lightly with a fork, keeping the mixture chunky.
- Add 1/4 cup of the basil, scallions, yogurt, lemon juice, a big pinch of salt, and a few grinds of pepper. Gently mix until the mixture comes together. Taste and adjust seasonings as needed.
- Rub the clove of garlic all over one cut side of each slice of bread. Divide the egg salad among the slices and spread into an even layer. Garnish with the remaining 1 tablespoon of basil and serve.
With all of these healthy, savory dishes, we need a treat to finish out our eggcellent meal! I was floored when I found this recipe for Hardboiled Egg Chocolate Chip Cookies! This recipe is already a pretty healthy alternative to traditional cookies, but if you want to take the healthiness up another notch, you can sub out the brown sugar for honey, pure maple syrup, or agave nectar. Because these substitutions are liquid, you’ll want to take into account how the extra moisture may affect the recipe.
- 1 cup butter, room temperature
- 1 1/4 cups light brown sugar, packed
- 2 tsp vanilla
- 2 hardboiled eggs, peeled and small diced
- 1 tsp salt
- 1 tsp baking soda
- 2 1/4 cups flour
- 2 cups chocolate chips
- Preheat oven to 350°
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a bowl or stand mixer, cream together butter and brown sugar, approximately 2 minutes until light and fluffy. Add in vanilla and diced eggs and continue mixing. (You will still see egg bits in the batter, this is okay.)
- Add in baking soda, salt, and flour, and mix until combined.
- Stir in chocolate chips.
- Scoop onto a prepared pan using a cookie scoop or a large spoon.
- Bake for 9-10 minutes until edges begin to golden. You don’t want to over-bake these. If in doubt, under-bake. Because of the lack of wet eggs, the batter will be dry, making the cookie dense. Over-baking will produce hard, dry cookies.
- Allow them to cool for a few minutes on the baking sheet before transferring to a wire rack.
Dying Easter eggs is a fun tradition for kids of all ages and now you can also anticipate the yummy recipes you can make when Easter is over! Hardboiled eggs will keep about 7 days. Don’t forget to store the eggs in the refrigerator until you use them. Happy Easter!