Meat Free Monday: Easter Egg Leftovers

by Angela on April 25, 2011

If your family is anything like ours, you hard boiled a dozen or so eggs so the kids could dye them (and the moms can stress about the mess!) and the Easter Bunny could hide them.  


But now we’re in a predicament like we are with turkey after Thanksgiving…what to do with all the leftovers.  I’ll eat a hard boiled egg here and there with just a little salt, but I’d rather DO something with it.  So I thought for meat-free Monday, let’s see how many meat-free recipes we can come up with for hard-boiled eggs.  Email us or comment below!

The first, and most obvious I think, is an egg salad sandwich.  Here’s a quick and easy recipe:

Egg Salad Sandwiches


  • 8 eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon prepared yellow mustard
  • 1/4 cup chopped green onion or pickles
  • salt and pepper to taste
  • 1/4 teaspoon paprika


  1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion or pickles. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

And how about this variation:

Avocado Egg Salad


  • 6 hard-boiled eggs, peeled
  • 2 avocados – peeled, pitted, and cubed
  • 1/2 cup minced red onion
  • 3 tablespoons chopped sweet pickles
  • 1 tablespoon prepared yellow mustard
  • 1/3 cup mayonnaise
  • salt and pepper to taste


  1. Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.

And we can’t forget to mention:

Deviled Eggs


  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Fresh dill sprigs


  1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, vinegar, mustard, dill, garlic powder and salt.
  2. Spoon into egg whites. Garnish with dill sprigs if desired. Refrigerate until serving.

But finally, something not quite so obvious but a good use of 3-4 hard-cooked eggs:

Amish Macaroni Salad


  • 2 cups uncooked elbow macaroni or bow-tie pasta
  • 3 or 4 hard-cooked eggs, chopped
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 tablespoons dill pickle relish
  • 2 cups creamy salad dressing (e.g. fat free Miracle Whip)
  • 3 tablespoons prepared yellow mustard
  • 1/2 cup white sugar or can substitute 1/3 cup Agave
  • 2 1/4 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 3/4 teaspoon celery seed


  1. Bring a pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
  2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Let us know what you will be doing with your hard boiled eggs.  We’d love to hear from you.  Even if it’s not meat-free, I’m always interested in a good recipe!

2011 04 - Easter check out my stash

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