Day-After-Easter Eggs

By Marsha Fottler –

eeggsinbasketThe home cook’s challenge the day and week after Easter is to find something clever and tasty to do with all those brightly-colored hardboiled eggs that made Easter Sunday so much fun and made your table look so pretty. Obvious options are deviled eggs, egg salad and sliced eggs to compose a Cobb salad. Here are a few recipes that have a slightly different spin on some classic favorites. Get ready to jazz up those post-Easter Sunday eggs.

Lime-Cumin Deviled Eggs

(from Clean Eating for Busy Families by Michelle Dudash)deggs

1 dozen hardboiled eggs

½ cup light mayonnaise

¼ cup jarred roasted red bell peppers

2 teaspoons lime juice

1 teaspoon Dijon mustard

¼ teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon chili powder

24 one-inch long roasted red bell pepper strips

2 tablespoons chives, thinly sliced


Peel hardboiled eggs and slice in half lengthwise. Remove yolks and place in a medium owl. Arrange egg white on a sheet pan lined with a paper towel. Blend yolks, peelmayonnaise, 14 cup jarred peppers, lime juice, mustard, cumin, salt pepper and chili powder in a food processor (or with a whisk or potato masher) until smooth. Spoon filling into a small resealable plastic bag and cut ¼ inch from either bottom corner. Twist bag to pus all of the filling into one corner and squeeze to fill egg whites with yolk mixture. Place bell pepper strips diagonally across each egg and sprinkle with chives. Cover and chill until ready to serve. Lasts up to 4 days.

Egg and Pepper Grilled Tartine

(Serves 2. From The Romantic Prairie Cookbook by Fifi O’Neill)

c-salad½ small yellow bell pepper, seeded and cut lengthwise into one-inch strips

½ small red bell pepper, seeded and sliced lengthwise into one-inch strips

4 arugula leaves, stems removed

4 spinach leaves, stems removed

3 tablespoons olive oil

2 thick slices multigrain bread

2 hardboiled eggs, peeled and sliced

Sea salt and ground black pepper

Fresh basil leaves to garnish


Place the peppers, arugula and spinach in a bowl. Add 1 tablespoon olive oil and toss. Set aside. Brush both sides of the bread with the remaining oil. Grill over medium-high heat or fry in a skillet until golden and crisp. Top each slice with the pepper, arugula and spinach mixture. Add the slices of hardboiled egg. Season with salt and pepper and garnish with basil leaf. Eat while the bread is still warm.


Egg & Fish Loaf

(Serves 4. From The Educated Palate, University of Central Florida Women’s Club)

4 hardboiled eggs

1 cup crumbled cooked fish or 1 can of tuna

3 slices bacon

1 teaspoon chopped onion

1 cup cold boiled rice

1 beaten egg with a pinch of salt added

1/2 cup milk

½ teaspoon paprika

Fry bacon and onion together until lightly brown. Stir in fish and rice. Add milk, beaten egg and seasonings. Cut boiled eggs in small pieces and add to the mix. Stir well and place in a pan to bake at 350-degrees for 30 minutes.


Marsha Fottler (Original Editor) Marsha has been a newspaper and magazine food and lifestyle writer first in Boston and since the early 1970s in Florida. She regularly contributes to regional and national publications with articles on food, culinary history, trends, chef profiles and restaurant design. She is a frequent lecturer on the restaurant experience. “Food is history, culture, the livelihood of many and the pleasure of all,” she believes. “For many people food may be the primary reason friends and family gather together to share experiences, express love, argue and make memories. Whenever people gather around a table anywhere in the world to eat, talk and laugh, only good things can come of it.”

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