The Easter baskets have been filled, the candy is already half-eaten, and springtime is in full swing. Now, what exactly can we do with all those leftover eggs?! Make food of course! At NestFresh, we understand there are only so many egg salad sandwiches one family can stand. Think outside the bread box with these tasty recipes for Easter leftovers.
DIY Ramen Bar
Nippy spring days call for a warm bowl of ramen — and we’re not talking about the ten cent kind! Comfort food recipes are the best post-Easter fix for leftover eggs. In fact, one of the tastiest recipes for Easter leftovers is Ramen! Try this easy homemade ramen for yourself.
Get your ingredients ready with:
- 2 large hard-boiled eggs
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 4 cups reduced-sodium chicken broth
- 4 ounces shiitake mushrooms
- 1 tbsp reduced-sodium soy sauce
- 3 (5.6-ounce) packages refrigerated Yaki-Soba noodles
- 3 cups baby spinach
- 1 carrot, grated
- 2 tablespoons chopped chives
Since the eggs are the real MVP of this recipe and what gives ramen its creamy broth, start by peeling and halving. Next, simmer the olive oil on medium heat and add garlic and ginger, followed by chicken broth, mushrooms, soy sauce, and 3 cups water. Bring to a boil and let simmer for 10-15 minutes or until the mushrooms have softened. Stir in the noodles and veggies, cook for an additional 5-10 minutes (stirring frequently), garnish with eggs, and serve up by the bowlful.
Eggs Salad 2.0
Post-Easter lunch ideas need not be boring! Hard-boiled eggs are a versatile addition to any sandwich. Try a twist on a comfort food classic with healthy avocado egg salad sandwiches.
- 1 large avocado, peeled, pitted and finely diced
- 3 hard-boiled eggs, roughly chopped
- 2 tbsp red onion, chopped
- 2 tbsp mayonnaise (for a lower calorie alternative, leave out the mayo and enjoy creamy avocado as an excellent substitute!)
- 1 tbsp chives, chopped
- 1 tbsp parsley, chopped
- 1 tsp lemon juice
- Pinch of salt and pepper
- Top with fresh spinach, sprouts, or lettuce and serve on your favorite bread. We recommend sourdough or hearty whole wheat!
Not only is this recipe packed with omega-3 antioxidants and fresh greens, but it’s tasty enough for even the kiddos to enjoy. Try serving as tea sandwiches sliced with cookie cutters. The fun shapes add a perfect touch to any lunchtime routine.
Celebrate Summer Early with World Class Potato Salad
With Easter done and gone, summertime picnics are right around the corner. One of the most popular recipes for Easter leftovers? Potato salad, of course. Get a head start on your block party side dish list with the ultimate potato salad recipe and use up a few of those colorful eggs!
All you’ll need is:
- 6 medium Yukon Gold potatoes, quartered
- 2 tbsp white vinegar
- 2 large celery stalks, diced
- 1/2 cup onions, finely diced
- 5 hard-boiled eggs, peeled
- 1½ cups mayonnaise
- 1 tbsp yellow mustard
- 1 tsp celery seed
- 1 tsp salt
- 1/4 tsp ground black pepper
- A pinch of paprika for garnish
Boil potatoes on high for 15 minutes, then cover and continue to heat on low for an additional 25 to 30 minutes until soft. Cut into cubes and mix with celery and onion, then combine with mayo, vinegar, mustard, salt and pepper in a large bowl. Stir in those eggs and garnish with paprika! Cover and refrigerate for at least 4 hours.
This classic potato salad has a spicy mayo-mustard kick and plenty of healthy veggies for added crunch. One bite and this recipe will become an instant barbecue tradition!
Farm Fresh Breakfast Bowl
When considering recipes for Easter leftovers, don’t forget about breakfast! Eggs are so much more than breakfast, but that doesn’t mean we can’t whip up a classic morning feast. When nothing but a cozy breakfast classic will do, this farm-fresh, vegetarian breakfast bowl recipe is the perfect fix.
Chop up these tasty ingredients:
- 2 hard-boiled eggs, chopped
- 1/2 large avocado, chopped
- 1 heaping tbsp red onion, finely chopped
- 1 heaping tbsp red bell pepper, finely chopped
- A pinch of sea salt and ground pepper
If you’re really wanting to go green, throw in a handful of spinach to taste.