Recipes for Leftover Easter Eggs

• 6 hard boiled eggs
• 1/3 cup mayonnaise
• 1/4 teaspoon fresh ground pepper
• 1/8 teaspoon sweet curry powder
• 1 teaspoon Dijon mustard
• Pinch of kosher salt

Directions

1. Peel the eggs and separate the yolks from the whites.
2. Put yolks in a mixing bowl and mash them thoroughly with a fork.
3. Finely chop the egg whites and add them to the yolks.
4. In a separate bowl, mix the mayonnaise, pepper, salt, Dijon mustard and curry powder together.
5. Once mixed, add mayonnaise mixture to the eggs, and stir well to combine thoroughly.
6. Serve immediately on a lettuce leaf or your choice of sandwich bread.
7. Leftovers should be placed in an airtight container and refrigerated.
8. May be stored up to a week.

Ingredients

• 6 hard-boiled eggs
• 1 3-oz. can potted meat or ham spread
• 2 Tbsp. sweet pickle relish
• 1 Tbsp. minced onion
• 1 Tbsp. mayonnaise
• 1 tsp. prepared mustard

Directions

1. Peel the cooked eggs and rinse thoroughly.
2. Halve eggs lengthwise and gently scoop out yolks.
3. Place yolks in medium mixing bowl and mash with a fork.
4. Add remaining ingredients and mix together in bowl. Use hand mixer for an extra creamy filling.
5. Refill egg white with mixture using a bakers bag or teaspoon
6. Garnish with parsley or paprika.

• 8 cups fresh spinach
• 1/4 red onion, thinly sliced
• 1/2 cup white mushrooms, thinly sliced
• 2 tomatoes, quartered
• 2 hard-boiled eggs, chopped
• 3 slices cooked bacon, chopped
• 1/3 cup vinaigrette dressing

Directions

1. Pour salad dressing in a small saucepan and heat over medium-low, until warm.
2. Meanwhile, toss spinach, onion, mushrooms, and tomatoes in a large salad bowl.
3. Pour warm dressing over salad and toss until evenly coated.
4. Top with egg slices and sprinkle with crumbled bacon.
5. Serve warm.

• 2 Tbsp. olive oil
• 2 chicken breasts, sliced
• 8 slices cooked bacon
• 1/2 cup mayonnaise
• 1/4 cup blue cheese dressing
• 8 slices bread or 4 tortilla wraps
• 1 large tomato, sliced
• 1 ripe avocado, peeled and sliced
• 2 hard boiled eggs, sliced
• 4 romaine lettuce leaves

Directions

1. Heat oil in a skillet.
2. Add chicken breast slices and cook on medium until no longer pink.
3. Set chicken aside to drain and cool.
4. Meanwhile, in a small bowl, mix together mayonnaise and blue cheese dressing.
5. Spread mayonnaise mixture onto bread slices or wraps.
6. Top with sliced chicken, avocado, tomato, bacon, hard-boiled eggs, and lettuce.