I am not sure what your house looks like today, but mine looks like the Easter Bunny crashed a party and left his remnants all over the place. With 5 children, it has definitely left us with way too many leftovers. We boiled and dyed 36 eggs, filled 5 baskets, attended 2 egg hunts, and had an incredible family dinner. I wondered what we would do with all of the leftovers. It would be a shame to waste such yummy goodies. So after a few hours of internet searching, these are ideas that I have found and/or come up with on my own.

 
What to do with all of those leftover eggs…
 
Pimento Stuffed Olive Egg Salad
Ingredients
  • 8 eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons chopped pimento-stuffed green olives
Directions
1.      Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
2.      In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.
 
Jen’s Heavenly Egg Salad
 
Ingredients
  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon prepared yellow mustard
  • 1/2 lemon, juiced
  • 1/4 cup chopped green onions
  • salt and pepper to taste
Directions
1.      Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
2.      In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.
 
Avocado-Egg Salad Tostada Filling
Ingredients
  • 3 eggs
  • 3 slices bacon
  • 1 avocado – peeled, pitted, and diced
  • 3 tablespoons lime juice
  • 1/2 teaspoon dry mustard powder
  • 1 teaspoon paprika
  • 1/4 cup light creamy salad dressing (such as Miracle Whip Light®)
  • 1/2 tomato, diced
  • 1/4 small onion, diced
  • salt and cayenne pepper to taste
Directions
1.      Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
2.      Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.

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