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:
6 Shelled, Hard-boiled Eggs, chopped
1 Celery Stalk, chopped
1 Scallion, chopped
1/2 tsp Prepared White Horseradish
Juice of 2 pressed Garlic Cloves
1/2 C Mayonnaise
Salt and Pepper to taste
Blend all ingredients in a small mixing bowl. Spread the egg salad on bread and serve as sandwiches, or place in the center of an avocado or tomato half to add color and some veggies to your meal. Let the kids glue the eggshells onto paper as colorful mosaic pieces. The art project will keep them busy while you whip up a quick meal!
Were you left with some extra raw eggs? Consider making a quiche. If you serve asparagus for your holiday dinner, add leftover spears to the pie with a little chopped onion. Fanning them out and laying them on top of the quiche before baking makes a beautiful finished dish.
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’m making Ham, this year. Are you? I bake mine on the bone, and use the leftover bone and a little chopped ham to make split pea soup. Split pea bags usually come with a simple recipe for soup printed on the back. Follow that recipe, but use the leftover bone and chopped meat in place of the seasoning pack you’ll likely find inside the bag. 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 of your soup for added pizazz.