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Easter egg leftovers recipe

Easter egg leftovers recipe

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As a kid I had quite a few Easter eggs from across the family (terrible life eh?). Anyway jokes aside I use to wonder what to do with them, this is the most fun idea I had in many years.

Glamorgan, Wales, UK

1 person made this

IngredientsServes: 1

  • 1 chocolate Easter egg
  • cereal of your choice, to taste
  • sweeties for topping, to taste

MethodPrep:5min ›Extra time:1hr › Ready in:1hr5min

  1. Break the Easter egg into many little pieces.
  2. OPTION 1: Pop it into a microwave safe bowl, put it on high for 30 seconds, mix, if still not all melted try again for 10 seconds at a time. (Careful not to burn, it is really easy to do).
  3. OPTION 2: Get a small pan you can balance a bowl on top of and fill 1/4 of it with water. Bring the water to a rolling boil then turn down the temperature to keep it warm and put the bowl of chocolate on top, continue to stir until melted.
  4. Add the cereal. Mix enough in until there is not spare runny chocolate but all the pieces are covered.
  5. Decorate with sweeties. Leave in the fridge for a hour or so to set.


Cereal of your choice (rice crispies, cornflakes or branflakes work best).If you want smaller portions, you can divide the mixture among cupcake or fairy cake cases.You can also eat this mixture without setting it in the fridge and without the sweetie toppings.I'd recommend only using 1/4 - 1/2 of an egg if you wish to do this as it gets sickly fast or pop the left overs in the fridge to set. ,br/>Adding grapes or your favourite juicy fruit is also quite a good treat!

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Leftover Easter egg recipes

If you’re like me, you’ve made extra hard-cooked eggs for Easter so that there are some leftover to serve in other ways. Here are several easy-to-prepare recipes that I’ve posted before, but are worthy of repeating.

Teereet (Tirit) – Armenian-style egg salad

Teereet (Tirit): Armenian-style Egg Salad
Serves 3-4
6 to 8 hard-cooked eggs, peeled, and coarsely chopped
1/4 cup finely chopped flat-leaf parsley
1 small onion, finely chopped
salt, pepper, allspice, to taste
a drizzle of extra virgin olive oil
Gently combine the chopped eggs, parsley, onion and seasonings.Then drizzle a little extra virgin olive oil, tossing lightly. Cover and chill until ready to serve. Serve with your favorite chorag, lavash, or simit recipe.

Potato-Egg Salad (Photo from

Potato-Egg Salad
Yield: 4-6 servings
1 lb. boiled potatoes, peeled, cooled and sliced
4 hard-cooked eggs, peeled and roughly chopped
½ cup parsley, chopped
1 small onion, finely chopped
Dash allspice
Salt and pepper to taste
Olive oil, to taste
1. Place sliced potatoes and chopped eggs in a large mixing bowl.
2. Gently toss in the parsley, onion and seasonings.
3. Lightly dress with a little olive oil.
(Note: If you’d like, you can add a little white vinegar or fresh lemon juice with the olive oil.)

Deviled Eggs

Deviled Eggs
Yields 12 halves

6 large eggs, hard-cooked in the shell

Cooking directions:
Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove saucepan from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water. Have a bowl of cold water ready. Gently crack the eggshells all over and let them sit in the bowl of cold water for 5 minutes. Peel the eggs**, cover and chill for at least 1 hour.
**Peeling hard-cooked eggs:
Gently roll eggs between your hands to loosen the shell, then peel. If the shell is too hard to peel, hold the egg under cold water while peeling.

Deviled Egg Filling ingredients and directions for 6 eggs:
In a bowl, mash together until smooth:
Yolks from 6 eggs
¼ cup mayonnaise
2 or 3 Tbsp. plain yogurt
1 tsp. prepared mustard
½ tsp. salt
Dash Aleppo red pepper or black pepper
NOTE: The options for the egg filling are endless. You can add chopped olives, pickle relish, parsley, flaked seafood, chopped basturma, chormees, chopped onions, etc.
To assemble:
Cut shelled eggs in half lengthwise remove yolks.
Prepare filling as described above.
Spoon filling evenly among the 12 egg halves.
Sprinkle tops with paprika.

Sonia Tashjian’s Eggs with Herbs

Eggs with Herbs – Sonia Tashjian’s left-over Easter egg creation
Approx. 1 lb. (1/2 kg.) of Swiss chard leaves thoroughly washed, and chopped (Fresh spinach may be substituted)
1 onion, chopped
1 tablespoon of butter or ghee
1/2 teaspoon of sumac
1/2 teaspoon of black pepper
red pepper, to taste
salt, to taste
Approx. 8 oz. (200 gm) of cheese, shredded (any good melting cheese will do)
3 or 4 hard-cooked eggs, peeled and sliced

Melt 1 Tablespoon of butter or ghee in a skillet. Fry the onion, then add the chopped chard, sumac, black pepper, salt and a pinch of red pepper cook for 5 minutes. Spread the onion –chard mixture in a baking dish, arrange the sliced eggs on top of the onion and chard, then top with the shredded cheese. Bake in a moderate oven (350 degrees), until the cheese is melted.

Mini egg cookies

You can make fewer of them and have enormous US-style cookies, but these are the perfect size to enjoy with a cup of tea.

Makes: 24 (or 12 giant ones)


200g chocolate mini eggs, half broken up

1. Preheat the oven to 180°C (160°C fan). Place the sugars, salt and butter in a large bowl, and whisk until soft and creamed.

2. Add the egg and vanilla paste and beat in until the mixture forms ribbons when you lift the whisk.

3. Sieve in the plain flour and fold through the mix. Add the broken mini eggs and stir through. Chill the dough in the fridge for 30 minutes.

4. Grease and line two baking trays with baking paper. Scoop out one tablespoon per cookie, spacing well apart, and top some with a whole mini egg.

5. Bake for 12 minutes. Remove when they’re still soft, and let them cool and harden on the tray.

Watch: This slow-cooker hot chocolate recipe is what dreams are made of

Millionegg shortbread

It’s not low calorie, let’s be honest. But it really is a golden Wonka ticket of a treat.

Makes: 9 squares


50g milk or dark chocolate, broken up

80g pack of gold-dusted mini eggs.

1. Grease and line a 10” x 10” (25.4cm) tin with baking paper. If you don’t have the right sized tin, line a larger one and make a rim with foil.

2. In a large bowl, mix the flour and sugar, and rub in the butter gradually until a soft dough forms. Press into the tin, flatten the top, and bake for 20 minutes until golden.

3. Let it cool in the tin. Make the caramel – add the ingredients to a small, non-stick pan over medium heat, and stir continually. Bring to the boil, then lower heat, stirring, until you have a thick caramel. Note, bits of sugar will solidify – sieve these out if you prefer.

4. Spread the caramel over the shortbread, and leave to set.

5. For the topping, melt the chocolate in a bowl over simmering water, or in the microwave. Spread over the cooled caramel, and top with halved golden eggs. Leave to cool before cutting into squares.

Leftover Easter Eggs

Did the Easter bunny leave too many Easter eggs? Try these tasty recipes to use up those leftover hard-boiled eggs.

Deviled eggs are great but turn them into a salad and you have a fantastic potluck side dish

Deconstructed deviled eggs served with your favorite dippers.

Method: stovetop
Time: under 30 minutes

This is a classic version of chopped liver that is easy to make and it can be made up to 24 hours in advance. Serve it with crackers or slices of cocktail rye bread.

Method: stovetop
Time: under 30 minutes

Made with paprika, butter, flour, milk, salt, black pepper, Worcestershire sauce, hard-boiled eggs, cooked shrimp, sharp Cheddar cheese

Method: stovetop, oven
Time: 30-60 minutes

This version of Scotch eggs adds some warm spice flavor with ground cinnamon and nutmeg mixed into the sausage.

Method: oven
Time: under 30 minutes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

These Easter delights are a cross between baked potatoes and deviled eggs. Potatoes mashed with Dijon, chives, and creamy gouda and stuffed back into their own.

Method: oven
Time: 1-2 hours

Made with cayenne pepper, lemon juice, mustard, butter or cream cheese, bread, hard-boiled eggs, canned sardines in oil, mayonnaise

Made with hard boiled eggs, flour, sorrel, butter, stock, sour cream

Method: stovetop
Time: under 30 minutes

Ah, the unassuming envelope of onion soup mix . It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.

What's the secret ingredient in these cakes? Pudding mix . It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!

In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef .

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

Leftover Eggs No More

Grab our Top 5 recipes (courtesy of Betty Crocker) for leftover hard-boiled Easter eggs and enjoy new favorites from sandwiches to pasta salads!

Ham and Egg Salad SandwichesUses 3 eggs

Get rid of more than just your leftover eggs with this recipe! Use up the uneaten ham, too. Sprinkle in a little broccoli and chives for a new twist on a classic salad. Get the recipe here.

Eggs à la GoldenrodUses 4 eggs

This is a classic you won't want to miss! Find the tried and trued 1950's recipe here.

Grilled Honey Mustard Chicken SaladUses 3 eggs

Eggs go great in any salad, but what we love more is that this quick and easy salad can be finished in a matter of minutes. all with ingredients you already have in your kitchen! Try the recipe out here.

Blue Cheese Deviled DogsUses 4 eggs

This unexpected, but totally delicious treat will have you wishing for more leftover eggs! Check out the gourmet recipe here.

Cobb Salad WrapsUses 1 egg

Go for this cobb salad with a twist. Make this fun and easy recipe for your next lunch! Read more on this recipe here.

Have fun with these recipes and don't stress about a full refrigerator of leftovers! You'll work through these dishes sooner than you think.

A packet of Mini Eggs - salted caramel almond popcorn nests

Hosting your kids' friends last minute? You can prep these treats, created by Meridian, in less than half-an-hour.

And with less than five ingredients you might not even need to pop to the shops. Crunchy stuff.

What you'll need.

50g unflavoured popcorn (buy it popped, or pop your own)

Blitz the dates, coconut oil and nut butter in a blender.

Tip the popcorn onto a large bowl then drizzle over the date caramel.

Stir well until it’s well distributed throughout the popcorn. It won't coat every piece but will be swirled throughout the mixture.

If the mixture seems too stiff to combine with the popcorn, pop into the microwave for a few seconds to melt the coconut oil again.

Pile high into 12 cake cases in a muffin tin, sprinkle a few flakes of sea salt on the top of each, add mini eggs to decorate and put into the fridge to set for 15 minutes.

Mexican Egg Salad Wraps

These Mexican Egg Salad Wraps from Pillsbury will use up an entire dozen eggs and would make a great after-Easter lunch. Along with eggs, you’ll need avocados, lime juice, tortillas and other ingredients you likely have on hand such as mayonnaise, salt and onions.


  • 12 hard-cooked eggs, peeled, coarsely chopped
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup finely chopped celery
  • 1/4 to 1/2 teaspoon salt
  • 1 can (4.5 oz.) Old El Paso chopped green chiles
  • 2 medium avocados, pitted, peeled and coarsely chopped (2 cups)
  • 2 teaspoons fresh lime juice
  • 1 tablespoon finely chopped onion
  • 1 package (11 oz.) Old El Paso™ flour tortillas for burritos, 8 inch (8 tortillas)
  • 1/3 cup small fresh cilantro leaves, stems removed
  • Fresh cilantro sprigs
  • Fresh medium strawberries

1. In a large bowl, mix chopped eggs, mayonnaise, celery, salt and chiles. Place avocado in a medium bowl sprinkle with lime juice. Add onion mash with a spoon.

2. Spread 1/4 cup avocado mixture on each tortilla to within 1/2 inch of edge. Spread each with about 1/3 cup egg salad mixture. Sprinkle cilantro leaves over each. Fold in sides of each tortilla roll up. Arrange wraps on large serving platter garnish with cilantro sprigs and strawberries.

Leftover Chocolate Easter eggs &ndash Recipes Ideas

Chocolate Bark

Chocolate Bark is one of my favourite things to make with any form of chocolate so I know any leftover chocolate after Easter egg would be perfect for this. I love bark, as a perfect combination

I&rsquove two chocolate bark recipes on the blog, both almost identical apart from the topping but they are so easy to make!

Leftover Easter Egg Brownies

My eldest is a huge fan of brownies. Me too actually! There is something amazingly chocolatey and gooey about them and they go really well with a nice cup of tea.

This delicious recipe for Leftover Easter egg Brownies from The Gingerbread House looks amazing and pretty simple to make. Great if you have some Creme Eggs leftover too!

Easter egg Fridge Cake

Easter egg Fridge Cake from the In the Playroom sounds like both a delicious but also pretty original way to use up some of your leftover Easter chocolate.

You don&rsquot even need to bake it!

Easy Mini Egg Cookies

Jane from Hodgepodge Days has this delicious recipe for Easy Mini Egg Cookies and I have to say they sound really tempting. I&rsquom a huge fan of Mini Eggs, so I guess it depends whether or not I&rsquove already eaten them before they can get into the cookies!

Easy Microwave Mini Eggs Fudge Recipe

This easy microwave Mini Eggs Fudge Recipe from Bubbablue and Me looks delicious! My husband is a huge fan of fudge, so I know he would love it.

It does look really simple to make too!

There are some delicious ideas here for your leftover chocolate Easter egg and Easter egg chocolate! That&rsquos if you have any left!

10 Recipes for Leftover Easter Ham and Eggs

So it's the day after Easter and you look in your fridge to see half a baked ham and a bunch of hard-boiled eggs (maybe even colored ones) and you think: What am I going to do with all these holiday leftovers? Luckily Food Network has some great ideas for using them up, helping you take the rut out of leftover food.

But these aren't your average hash and deviled egg recipes. Here you'll find a hearty lentil soup with ham (pictured above), jambalaya with ham and eggs, salmon salad with crumbled hard-boiled eggs and even Scotch eggs. If you don't know what that last one is, you'll have to read on to find out.

Lentil Soup With Peas and Ham (pictured above) — Food Network Magazine's recipe for lentil soup is packed with vegetables and diced ham. Stir in frozen peas and yogurt at the last minute to add a burst of spring freshness and creamy texture.

Deep-Dish Ham Quiche With Herb and Asparagus Salad — This quiche recipe from Tyler Florence is packed with ham and sweet onions. Serve it with a refreshing side salad of asparagus and fresh herbs for a spring touch.

Jambalaya With Shrimp and Ham — Ellie Krieger's jambalaya recipe captures the essence of the South and includes diced ham and shrimp. Cook the rice in the jambalaya so it absorbs the flavors.

Ed's Mother's Meatloaf — This classic meatloaf adapted by Nigella Lawson from a friend's mother's recipe includes hard-boiled eggs in the center. When you're craving simple, comfort food, this recipe is just for you.

Salmon Salad — This dish from Paula Deen would make a great lunch the day after the holiday. Flaked salmon is combined with crushed hard-boiled eggs, bell pepper, onion, cucumber and mayonnaise. Serve over lettuce leaves or try it as a sandwich.

Broccolini With Hard-Boiled Egg — Chopped hard-boiled eggs make a delicious topping for vegetable side dishes and green salads. Serve this dish of blanched broccolini tossed with mustard vinaigrette and topped with a chopped egg.

Grandma Jean's Potato Salad — Potato salad is a wonderful way to use leftover hard-boiled eggs. And if you're craving a bit of summer in early spring, who can stop you from making this classic recipe from the Neelys?

Kicked Up Scotch Eggs — If you've never had a Scotch egg before, now is the time to try. Each hard-boiled egg is wrapped in sausage meat, then breaded and fried. This recipe from Emeril puts a Cajun spin on the British dish.

Salade Nicoise — A classic salade Nicoise always includes wedges of hard-boiled eggs. Try Melissa d'Arabian's recipe, which features a lemon-olive vinaigrette.

Macaroni and Cheese With Ham — Giada's macaroni and cheese includes diced ham and three different Italian cheeses. Instead of macaroni, the recipe calls for egg noodles.

Browse this gallery for more ways to use leftover Easter eggs.

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