Leftover Easter eggs? Try out these recipe ideas using hard-cooked eggs!

If you've got some hard-cooked eggs leftover from Easter that haven't been left unrefrigerated for more than a few hours, you can turn them into some tasty devilled or pickled eggs pretty easily. Whether you prefer a classic devilled egg or one of the variations below, there is sure to be a devilled egg to suit your taste. As for pickled eggs, once you see how easy they are to make, you'll be opting to make your own instead of buying the expensive version at the grocery store.

 

Devilled Eggs with Variations (Makes 24 devilled eggs)

• 12 hard-cooked eggs, peeled
• ¼ cup (50 mL) mayonnaise
• 2 tsp (10 mL) dijon mustard, or to taste
• Pinch each salt and pepper
• Paprika (optional)

Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, dijon mustard salt and pepper. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika, if desired. Serve immediately or store, covered, in refrigerator. Use within 3 days.

Variations: To yolk mixture, add one of the following.......

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.

 

Pickled Eggs (Makes 12 pickled eggs)

• 12 hard-cooked eggs, peeled
• 1 cup (250 mL) white vinegar
• 1 cup (250 mL) water
• 1 tbsp (15 mL) sugar
• 2 tsp (10 mL) pickling spices
• 1 tsp (5 mL) salt

In a small saucepan, combine vinegar, water, sugar, pickling spices and salt. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Place eggs in a 1 quart (1 L) glass jar or container with a lid. Strain liquid through a strainer or cheesecloth, if desired, then pour over the eggs in the jar. Cover and refrigerate for at least 2 days before using. Pickled eggs will keep for a month in the refrigerator.

Tips:

• To make your own pickling spices, combine 1 tsp (5 mL) peppercorns, 10 whole cloves, 1 bay leaf and 2 dried whole chili peppers.
• For a quick method of pickling eggs, place hard-cooked eggs in pickle juice or pickled beet juice. Refrigerate at least 2 days before serving.

Blushing Pickled Eggs (Makes 12 pickled eggs)

• 1 cup (250 mL) beet juice
• 1 cup (250 mL) vinegar
• ½ cup (125 mL) water
• ¼ cup (50 mL) sugar
• 2 tsp (10 mL) pickling spices
• ½ tsp (2 mL) salt
• 1 onion, sliced and separated into rings
• 12 hard-cooked eggs, peeled

In a medium saucepan, combine beet juice, vinegar, water, sugar, pickling spice, salt and onion. Bring to a boil over medium heat, stirring frequently until sugar dissolves; reduce heat to low and simmer for 10 minutes. Strain liquid through a strainer or cheesecloth and cool at room temperature. Place eggs in a 1 quart (1 L) glass jar or container with a lid. Pour beet juice mixture over eggs in the jar. Cover and refrigerate for 2 to 3 days before serving.

Tip:

• 1 can (19 oz/540 mL) beets, drained, yields about 1 cup (250 mL) beet juice.