What to Do With Left Over Easter Eggs
By: Jennifer Hale

Once Easter is over, the question is - what to do with all of the left over Easter eggs?  Chances are, your refrigerator is full of hardboiled colored eggs  you purchased, colored, and now don't have the heart to just throw them away.  Why not consider making a few delicious recipes that will use most if not all of the eggs crowding your refrigerator.  And remember, the eggs should be eaten within five days of coloring them. 

Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise
1/4 cup Light Mayonnaise or Salad Dressing
1/2 teaspoon dry ground mustard

1/2 teaspoon white vinegar
1/8 teaspoon salt 
1/4 teaspoon ground black pepper
Paprika for garnish

Remove the egg yolks and place in a small bowl to mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.  Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Chef Salad

8 cups salad greens
1 cup ham cut into julienne strips
1 cup turkey cut into julienne strips
1/2 cup swiss cheese cut into julienne strips
1/2 cup mild cheddar cheese cut into julienne strips
1/2 cup green onion chopped fine
1 cup cherry tomatoes
2 hardboiled eggs peeled and sliced
1/4 cup bacon bits
8 oz salad dressing of choice

Prepare salad greens by washing and tearing into bit sized pieces.  Toss with green onion.  Place into medium bowl. Arrange meats and cheeses on top of salad greens.  Garnish with tomatoes and egg slices.  Just before serving, drizzle with salad dressing of choice.

Potato Salad

5 potatoes
3 hardboiled eggs chopped
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon prepared mustard
1/4 cup mayonnaise
ground black pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop. In a large bowl, combine potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix well and refrigerate until chilled.
 

Egg Salad Sandwich

6 hardboiled eggs
1-2 tablespoons mayonnaise
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped
2 small handfuls of lettuce
8 slices of bread of choice, toasted

Crack and peel each egg, place in a medium mixing bowl. Add mayonnaise, lemon juice, celery, and chives before mashing lightly with a fork.  Salt and pepper to taste.  Spread on toasted choice of bread and garnish with lettuce.