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From the L.A. Times Test Kitchen

22 recipes: Use up those extra Easter eggs!

March 27, 2013|By Noelle Carter
  • Egg salad sandwich? It's just one of the many ways to use up those leftover Easter eggs!
Egg salad sandwich? It's just one of the many ways to use up those leftover… (Ricardo DeAratanha / Los…)

It's a situation many of us face each Easter night:

The Easter Bunny has come and gone, the egg hunt is over and the kids have overdosed on chocolate and jelly beans. You're cleaning up the last of the festivities when suddenly, reality in every shade of pastel seems to stare you down. What do you do with all those hard-boiled eggs?

RECIPES: 22 recipes for hard-boiled eggs

We did a story on creative ways to "repurpose" those leftover Easter eggs last year, including everything from deviled eggs and egg salad sandwiches to empanadas and appetizers. This year, we went through our recipe archive to find more ways -- concrete recipes to help you out, covering everything from salads to desserts (yes, desserts).

Check out the photo gallery above for ideas and recipes. Got additional ideas? Share them with us and other readers in the comments below!

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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

Egg salad sandwich with dill

Total time: 30 minutes

Servings: 4

8 hard-boiled eggs, peeled

2 tablespoons minced green onion

1/4 cup minced celery

1 1/2 tablespoons Dijon mustard

2 teaspoons white vinegar

1/4 cup mayonnaise

1/4 teaspoon salt

2 cups shredded iceberg lettuce

2 tablespoons chopped dill

8 slices olive bread

Cracked black pepper

1. Chop the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise and salt. Cover and chill until ready to serve.

2. Toss together the shredded lettuce and dill.

3. Divide the egg salad among 4 slices of the bread, spreading it to the corners. Grind black pepper over the egg salad, then place equal amounts of the lettuce-dill mixture on each sandwich. Top with the remaining bread slices. Cut in half and serve.

Each serving: 376 calories; 17 grams protein; 23 grams carbohydrates; 2 grams fiber; 24 grams fat; 5 grams saturated fat; 432 mg. cholesterol; 733 mg. sodium.

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