With the Easter holiday blowout over, are you are stuck with several dozen Easter eggs threatening to spoil? Whether raw or hard-cooked, eggs spoil fast. Here are healthy recipes to use up leftover Easter eggs. These recipes cover hard-boiled and raw eggs. Note: don’t use eat hard-boiled eggs that sit at room temperature longer than three hours. Throw them out. Even cooked, unrefrigerated eggs cause illness.
Raw Easter egg use-up recipes.
Easter Brunch Omelet: Whip the eggs until frothy and smooth. Add one cup of milk for each dozen eggs. Add salt to taste and ground pepper, dill and finely chopped onion. Melt enough margarine to covert a large base frying pan. Pour 2 cups of egg batter into pan; this will make individual omelets. Move the batter to cover the pan. With a spatula, gently pull cooked egg away from sides all the way around. Carefully fold omelet in half and turn over. Omelet is done when no liquid egg comes from the inside. Top with finely grated cheese, any flavor. Top with salsa if you like.
Easter Brunch French Toast: Whip eggs until smooth. Blend in one teaspoon each of cinnamon and vanilla. Melt margarine or butter in frying pan. Dip bread into egg mixture. Fry on both sides until browned but still tender and moist. Top with cream cheese and fresh or frozen berries and powdered sugar or maple syrup.
Hard-boiled Easter egg use-up recipes.
Resurrection Eggs (otherwise known as deviled eggs and renamed by my children): Peel and rinse eggs. Using a sharp knife slice eggs lengthwise and remove yolk (egg pits, my son Jake called them). Mash yolk, mayonnaise and mustard into a smooth paste. Using a melon baller or small scoop, fill egg whites. Garnish with paprika. These make tasty, high-protein snacks!
Low-cal Power Tuna Salad; Combine small cooked seashell noodles, mayonnaise, diced hard boiled eggs, onion and celery, canned tuna, salt, pepper, and dill weed. Blend and top with sliced hard-cooked eggs and paprika. High in protein and complex carbs, low in fat and sugar.
Shrimp Divine: This was my Grandmother’s recipe. I don’t know where she found it but it was served at family get-to-gethers when I was a child. I developed a craving for it. Blend in saucepan over low heat: 2 jars Kraft Old English cheese spread (in tiny jars in the refrigerated section), one can diced tomatoes, 1 # 50/60 count or salad shrimp, 4 diced hard-cooked eggs, dash of Worcestershire sauce. When heated and cooked, pour over rice or chow mien noodles.
Enjoy these healthy, yummy treats! For more holiday recipes, visit my blog Great Food 4U. For more “green” use-up ideas, visit my blogs LadyGreenwise and Penny Pincher Post.