Leftover Easter eggs? Try these 9 delicious Devilled Egg recipes using hard-cooked eggs.

Herbed

• 2 tbsp (30mL) fresh chives, minced
• 2 tbsp (30mL) fresh parsley, minced
• pinch dried tarragon
• pinch dried garlic powder

Garnish with cherry tomato wedges.

California Style

• 2 tbsp (30mL) sin-dried tomatoes, minced
• 1 1/2 tbsp (22 mL) fresh basil, minced OR 1/2 tsp dried basil
• dash of balsamic vinegar

Garnish with chopped sun-dried tomatoes and fresh basil.

Shrimp & Olives

• 1/2 cup (125mL) cooked shrimp, mashed
• 2 tbsp (30mL) fresh parsley, minced
• drained horseradish and lemon juice to taste

Garnish with small cooked shrimp and sliced black olives.

Something’s Fishy

• 1/2 cup (125mL) smoked salmon or flaked crab meat, mashed
• 1 1/2 tbsp (22mL) capers, chopped
• minced fresh dill and lemon juice to taste

Garnish with smoked salmon & fresh dill.

Dilled Eggs & Caviar

• 1 1/2 tbsp (22mL) roasted red pepper, minced
• 1 1/2 fresh dill, minced OR 1/2 (2mL) dried dill
• few drops of lemon juice

Garnish with caviar.

Greek

• 1/2 cup (125mL) feta cheese, crumbled
• 12 large pitted Kalamata olived, chopped

Garnish with grated or slivered lemon rind, olive slices and oregano sprigs.

French

• 1/2 cup (125mL) cooked spinach, chopped & well drained
• 1/2 cup (125mL) brie cheese, diced

Garnish with fresh thyme.

Mexican

• 1/2 cup (125mL) salsa (drained if very wet)
• 1/2 cup (125mL) cheddar or monterey jack cheese, shredded

Garnish with chili powder, fresh cilantro and shredded cheese.

Italian

• 1/2 cup (125mL) proscuitto, finely chopped
• 1/4 cup (50mL) parmesan cheese, grated

Garnished with fresh parlsey or basil and chopped proscuitto.