Leftover Easter eggs recipes

Easter time is over, but Easter eggs are still here. I bet that everyday you witness 1000 Easter eggs recipes whether you’re at home or somewhere else. From filled eggs, to egg salads, meatloaf with eggs, eggs, eggs, eggs … Don’t panic, just hang on few more days, and things will be back in normal again. In meantime try to enjoy it and make a little different recipes using them, and surprise your loved ones with your culinary abilities. Here are some ideas how to execute it ..


At first you need to prepare your products. Peel and mince the garlic, until it’s a paste. Cut the kale into ribbon forms. Peel and cut the celeriac into matchsticks forms, and place them in a bowl with the white wine vinegar and honey.

It’s time to prepare the bread boule. Cut the crust off the bread and cut the rest into cubes. Place them on a baking sheet, drizzle about 1 tablespoon olive oil and mix them with your hands like a real pro-chef. Toast them into a preheated oven for about 15 minutes, or until they turn golden brown. Don’t forget to stir them while they are halfway through. When done, place the croutons in a bowl and season them with salt.

Egg time, finally we get to that part .. Peal the eggs and slice them in half.

Now the dressing part: In a bowl mix the mayonnaise, the fresh lemon juice, the garlic paste, and half of the Parmesan cheese. While combining them, slowly whisk 1 tablespoon olive oil, and depending on taste add a pinch of salt and pepper.

Toast the hazelnuts in the oven for about 5 minutes. Be practical and use the baking sheet of the croutons for the hazelnuts too. When done, place them in a kitchen towel, rub them and make their skin come off. Then chop the peeled hazelnuts in half.

Into the bowl with the croutons add the kale, the remaining Parmesan cheese and a pinch of the celeriac and hazelnuts. Add some of the dressing and toss to coat. Add some salt and pepper on top and place them in two plates. Place the egg on top of each salad. Garnish with the remaining celeriac and hazelnuts and enjoy!

Bon Appetite!

But, this is just one recipe where you can use those eggs, and there are plenty more waiting. So check out these pictures and use it wisely.

Easter-egg-leftover-receipt-bread-sandwich-salad Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing Topped with a Hard Boiled Egg -receipt-leftover-Easter smoky-deviled-eggs-leftover-Easter-receipt scottish-eggs-receipt-leftovet easter

Go to next page for some more …

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>