Five Egg-cellent Hard Boiled Egg Recipes

They have been boiled, dyed and hunted down only to potentially leave you with dozens of leftover hard boiled eggs once the  Easter celebration ends.  What egg-cellent recipes can you create with these lefts over eggs? We found five egg-cellent recipes to share with you

Old-Fashioned Egg Salad Recipe

From Taste of Home:

Ingredients

• 1/4 cup mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon dried minced onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 hard-cooked eggs, chopped
• 1/2 cup finely chopped celery

Directions

• In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate. Yield: 3 servings.

Creamy Ham 'n' Egg Casserole

From Taste Of Home

Ingredients

• 2 medium cooked potatoes, peeled and sliced
• 4 hard-cooked eggs, chopped
• 1 cup diced fully cooked ham
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 1-1/2 cups (12 ounces) BREAKSTONE'S® Sour Cream
• 1/4 cup dry bread crumbs
• 1 tablespoon butter, melted

Directions

• In a large bowl, combine the potatoes, eggs, ham, salt and pepper. Combine the egg and sour cream; add to potato mixture and gently toss to coat. Transfer to a greased 11-in. x 7-in. baking dish.
• Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 20 minutes or until a thermometer reaches 160°. Yield: 6 servings.

 

L.O.V.E. Egg Salad Wrap - ( lettuce, onion, vegetable, egg salad)

From: Food Network
Ingredients

• 8 hard boiled eggs
• 4 teaspoons mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh chives, finely chopped
• Salt and pepper
• 4 pieces whole-wheat wrap bread (9 inches in diameter)
• 1 red bell pepper, cut into strips
• 12 thin slices red onion
• 8 leaves romaine lettuce, torn into pieces (about 1/2 cup)

 

Layered Summer Salad

From Kraft Foods

What You Need

4 cups torn romaine lettuce

1-1/2 cups  KRAFT Shredded Mild Cheddar Cheese, divided

2 cups sliced fresh mushrooms

1 small  red onion, sliced, separated into rings

2 tomatoes, chopped

1 pkg.  (10 oz.) frozen peas, thawed

1/2 cup KRAFT Real Mayo Mayonnaise

1/2 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1/4 cup chopped fresh basil

4 slices  OSCAR MAYER Bacon, cooked, crumbled

Make It

LAYER lettuce, 1 cup cheese, mushrooms, onions, tomatoes and peas in 3-qt. bowl. MIX mayo, sour cream and basil; spread over salad, completely covering top of salad. TOP with remaining cheese and bacon. Refrigerate 5 hours. 

Brunch Ham and Egg Muffins from: Betty Crocker

INGREDIENTS

8	large eggs
1	package (0.9-oz) hollandaise sauce mix
1	cup milk
1/4	cup butter
1	teaspoon lemon juice
1/4	teaspoon dried dill weed
	Dash pepper
8	oz sliced cooked ham
4	English muffins, split, toasted

 Directions:

1. 1 Place eggs in single layer in large saucepan or Dutch oven; add enough cold water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; cut eggs into quarters. Set aside.
2. 2 In medium saucepan, prepare sauce mix with milk and butter as directed on package. Stir in quartered hard-cooked eggs, lemon juice, dill and pepper. Cook and stir 2 to 3 minutes or until thoroughly heated.
3. 3 Place ham on microwave-safe plate; cover loosely with microwave-safe plastic wrap. Microwave on Medium for 2 to 3 minutes or until thoroughly heated.
4. 4 Place 2 muffin halves on each serving plate. Arrange ham slices on muffins. Spoon egg mixture over ham.