There are lots of great recipes for Easter meals. But what do you do with the leftovers? Here are a few ideas for making the most out of your Easter dinner and your grocery budget, too.
Are you or your kids coloring Easter eggs this year? The real, hard-boiled kind? If so, use the eggs to make egg salad. Here’s a quick recipe for some egg salad with a little zip:
Extra-Yummy Egg Salad
- 6 Shelled, Hard-boiled Eggs, chopped
- 2 Celery Stalks, chopped
- 2 Scallions, chopped
- 1/2 tsp Prepared White Horseradish
- Garlic Paste
- 1 tsp Dijon Mustard
- 1/2 C Mayonnaise
Blend all ingredients in a small mixing bowl. Spread on bread and serve as sandwiches, or place in the center of an avocado or tomato half.
Then let the kids glue the eggshells onto paper as colorful mosaic pieces.
Are you making baked potatoes? If you have any left over they also make delicious rustic vessels for your egg salad. Just halve them lengthwise, scoop out the “meat,” and bake the shells in a 400° oven for 10 minutes to warm and crisp them up. Put some egg salad inside and serve.
I like to add diced carrots and a minced garlic clove to my soup for an extra flavor boost, too.
And if you’ve got any leftover rolls, slice them in half, brush a little extra virgin olive oil onto them, sprinkle some garlic powder over the bread faces and bake in a 400° oven for about 10 minutes to make your own croutons. Float them on top like I’ve done in the picture here.
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