Unfortunately, Easter is over and like every year after the holidays we are wondering what we should do with the leftover eggs? In the spirit of sustainability, recycling leftovers is currently very popular and there is no reason to throw away or waste food. Okay, but eating hard-boiled eggs for breakfast every day quickly becomes boring and monotonous. Luckily, there are lots of delicious recipes that we can use to use Easter eggs and add some variety to our menu. In addition to some classics like egg salad or mustard, we have other great ideas for you on how you can prepare and enjoy hard-boiled eggs! So read on and enjoy it.
How long do boiled eggs last?
Lovingly colored andcolorfully decorated eggssimply belong on the table at Easter. But after the holidays at the latest, the question arises: “How long do boiled eggs last?” First and foremost, this depends on how old the eggs were when they were cooked. As a guideline: Hard-boiled eggs last for around 2 weeks at room temperature and in the refrigerator for around 4 weeks. But this only applies to boiled eggs with an undamaged shell. As soon as it becomes cracked or damaged, you should eat the Easter eggs as quickly as possible. If you quench the eggs with cold water, a thin layer of air is created between the egg white and the shell, making it easier for microorganisms to penetrate. If possible, avoid this and let the boiled eggs cool to room temperature.
Use Easter eggs: The best egg salad Grandma's style
Nice and creamy and super tasty – egg salad is undoubtedly THE classic way to use up Easter eggs. Whether as a side dish with meat or asProtein Wrapfor a quick lunch for the office - the recipe is super variable and you can experiment with the ingredients.
Ingredients for 4-5 servings:
- 8 boiled eggs
- 100-150 grams of mayonnaise or Greek yogurt for a lighter version
- 50 grams of sour cream
- 15 grams mustard, medium hot
- 1 tbsp vinegar or lemon juice
- Salt and pepper to taste
- As desired: Fresh herbs, pickles, potatoes, etc.
Preparation:
- Peel the eggs and cut them into small pieces.
- Mix mayonnaise, sour cream, mustard, vinegar and spices in a large bowl.
- Fold in the eggs, mix and place, covered, in the refrigerator for 2-3 hours.
- Then season again with salt and pepper and sprinkle with fresh herbs if desired. And this is how the best egg salad works!
Classic mustard celebration
Mustard celebrations are another classic from German cuisine and an excellent way to use Easter eggs.
Ingredients for 4 servings:
- 8 hard-boiled eggs
- 40 Gramm Butter
- 30 grams of wheat flour
- 250 ml vegetable broth
- 100 ml Sahne
- 30 grams of Dijon mustard
- 1 tbsp lemon juice, freshly squeezed
- 1/2 tsp sugar
- Freshly chopped dill
- Salt and pepper to taste
Preparation:
- Melt the butter in a large skillet over medium heat.
- Add the wheat flour and let it foam, stirring constantly, until you get a homogeneous mass.
- Gradually add the vegetable stock and cream to the pan, stirring constantly.
- Bring to the boil, reduce heat and simmer for 10 minutes, stirring occasionally, until the sauce thickens.
- Add mustard, lemon juice, sugar and dill and stir well.
- Season with salt and pepper.
- Add the egg halves to the pan and heat for 1 minute.
- Serve the mustard with boiled potatoes and salad and enjoy!
Savory muffins with bacon and eggs
Super juicy and aromatic muffins with bacon and eggs for breakfast - our mouths are already watering. Quick to make and irresistibly delicious – perfect for using up leftover Easter eggs!
Ingredients for 4 servings:
- 225 grams of wheat flour
- 165 ml milk
- 180 grams of sour cream or yogurt
- 35 ml vegetable oil
- 1 No
- 150 grams of bacon, finely chopped
- 4 hard-boiled eggs
- 100 grams Cheddar cheese, grated
- Some spring onion, finely chopped
- 1 tsp baking powder
- Salt and pepper
Preparation:
- Preheat the oven to 180 degrees and brush 4 muffin tins with a little butter.
- Heat a non-stick pan over high heat and fry the bacon for 2-3 minutes until golden brown.
- Whisk together wheat flour, baking powder and salt in a large bowl.
- Mix the milk, vinegar, sour cream, oil and the raw egg in a separate bowl with a whisk.
- Add the milk mixture to the dry ingredients and stir into a smooth dough.
- Fold in bacon, cheese and scallion and stir.
- Pour about half of the batter into the muffin tins.
- Use a spoon to make a well in the middle and place 1 hard-boiled egg in each.
- Top with the remaining dough and then bake for 20-25 minutes.
- Allow to cool slightly and you're done - Easter eggs are so delicious to use.
Use Easter eggs: Scottish eggs recipe
Do you love experimenting in the kitchen and wonder how you could use up the leftover Easter eggs? Then this recipe is the best choice for you! Full of flavors, super tasty and crispy – Scottish eggs are a real dream.
Ingredients for 4 servings:
- 4 hard-boiled eggs
- 250 grams minced meat, mixed
- 1 small onion, chopped finely
- 100 grams of breadcrumbs
- 1 egg, separated
- 1 tsp mustard
- Butter or olive oil for frying
- Salt and pepper to taste
Preparation:
- Mix the minced meat with onions, mustard, egg yolk, 20 grams of breadcrumbs, salt and pepper well with your hands in a bowl.
- Cover the boiled eggs all over with the minced meat mixture and press well.
- Then first bathe in the egg white and then turn in the breadcrumbs.
- Heat butter or olive oil in a saucepan over medium heat and fry the eggs for 6-7 minutes until golden brown and crispy.
- For a slightly healthier option, you can bake the Scottish eggs in the oven at 190 degrees for 30-40 minutes.
- Serve the Scottish eggs with a green salad and enjoy!
Crispy chocolate cookies with hard-boiled eggs
No, this is not a joke! You can use the Easter eggs and actually bake super delicious and crunchy chocolate cookies with them! Don't believe us? Then try our recipe today and see for yourself how delicious these are!
Ingredients for 20 cookies:
- 270 grams of wheat flour
- 230 grams butter, at room temperature
- 100 grams of sugar
- 2 hard-boiled eggs, chopped finely
- 60 grams walnuts, chopped finely
- 200 grams of dark chocolate, chopped finely
- 1 TL Vanilleextrakt
- 1 tsp baking powder
- A pinch of salt
Preparation:
- Preheat the oven to 190 degrees and line a baking tray with baking paper.
- Beat the butter and sugar in a bowl with a hand mixer for 3-4 minutes until creamy.
- Add chopped eggs and vanilla extract and stir well.
- Fold in the wheat flour, baking powder and salt and process into a smooth dough.
- Add walnuts and chocolate and stir well.
- Form 20 cookies and bake for 10-12 minutes.
- Allow to cool slightly and enjoy!
