Got leftover Easter eggs?

Egg Salad with Cukes and Corn (Provided photo — Yvona Fast)

The Easter egg hunts are over — and we have lots of hard-cooked eggs left after the holiday. Fortunately, there are many ways to use up your hard-cooked Easter eggs! My favorite way is to toss them into salads, but having hard-cooked eggs on hand makes for an easy, fast breakfast with a slice of whole-grain toast.

Eggs are one of the most nutritious, protein-rich foods — and inexpensive, too. They’re a good source of essential vitamins A, D, E and B group and the minerals iron, phosphorus, iodine and zinc. Research has debunked the belief that eating eggs increases the risk of heart disease. So don’t be afraid to use up your leftovers!

Left in the shell, they will keep in the fridge a week. If you have peeled them, place them in a bowl covered with cold water; they will also store for about one week if you change the water each day.

You can also keep them refrigerated in a sealed container, wrapped in damp paper towels, for about a week.

Your hard-cooked egg makes a nice, protein-rich mid-afternoon snack and is a wholesome way to add protein to your lunchbox. Sprinkle with salt, or top with a bit of mayo or mustard. Deviled eggs and egg salad sandwiches are perennial favorites. But you need fresh ideas.

Springtime Egg Salad (Provided photo — Yvona Fast)

Pickle eggs by placing peeled, hard-cooked eggs in brine leftover from pickles. Place halved hard-cooked eggs in your soup bowl and top with soup for an extra protein punch. Chop and sprinkle as a garnish over salad for a light main dish meal. They add color, flavor and texture as well as protein to fresh spring greens. Add eggs to grain, potato or pasta salads.

A quick post-Easter breakfast is toast with eggs, cheese and spinach. Layer sliced hard-boiled eggs on whole wheat bread, top with shredded cheese and broil until bubbly. Top with fresh spinach. Serve open face, or use two slices of bread and sandwich them together. Or split English muffins or biscuits, top with chopped eggs and a little ham (optional), then sprinkle with grated cheese. Bake or broil until cheese melts.

Spring is the time for fresh, green salads. And eggs can make just about any side salad into a delectable main dish. Consider a salad of fresh spring greens; adding one or two chopped cooked eggs adds a buttery flavor and creamy texture to the greens, and the yellow and white hues add color to the salad. They’re also great chopped into potato or pasta salads.

Springtime Egg Salad

A different take on the usual egg salad of eggs, mustard and mayo.


3 hard-cooked eggs

1 cup cottage cheese

3 green onions

3 radishes

1/2 teaspoon salt (or salt and pepper to taste)


Cut off root ends and brown parts of green onions, and slice thin. Cut off ends or radishes, wash and dice fine. Chop eggs. Combine all ingredients in large bowl. Serve with bread or crackers. Serves 2 to 3.

Spring Spinach Salad with Eggs


1 bag (10 oz.) baby spinach

3 green onions

3 radishes

1 cucumber

2 or 3 hard-cooked eggs

2 Tablespoons crumbled goat cheese (like feta)

Salt and pepper to taste

2-4 Tablespoons plain yogurt


Place spinach in salad bowl. Slice green onions, radishes and cucumber. Stir in. Peel the eggs and chop, stir in. Stir in crumbled feta, season with salt and pepper. Fold in yogurt, and serve.

Serves 3-4.

Egg Salad with Cukes and Corn


1-2 cucumbers (depending on size) or about 1 1/2 cups chopped cucumber

1 teaspoon salt

3 Tablespoons fresh minced dill

3 eggs, hard-cooked

Few scallions (about 1/2-1 cup, sliced), green and white parts

1 1/2 cups corn kernels (1 can, drained)

2 Tablespoon sour cream or plain Greek-style yogurt


Peel cucumbers (peeling optional). Cut lengthwise in half, then quarters. Then cut across the grain to form small cubes. Place in salad bowl and sprinkle with salt and fresh dill. Peel and chop the eggs and stir in.

Cut root ends off the scallions and slice. Add to cucumbers in bowl and stir to combine. Stir in drained corn kernels. Fold in sour cream or yogurt. Serve. Makes about four 1-cup servings.

Option: Done with eggs? Substitute 1-2 cups diced cooked chicken for the eggs.

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Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market,” Yvona Fast lives in Lake Clear and has two passions: Writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on X, the social media platform formerly known as Twitter: @yvonawrites.


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