Of all the symbols of Easter, the egg, a sign of fertility and rebirth, is the most identifiable and a mainstay on Easter tables around the world. Easter is approaching and one of my favorite activities to do with (or without) the kids is to color Easter eggs. I don’t know why, but I think hard boiled eggs always taste better during Easter. Maybe it has to do with all the other yummy food at the table, but I always have to eat one with my Easter meal.

Whether or not you do the same, you are still likely left with a dozen or two of boiled eggs in your refrigerator. Here are 10 ways to incorporate them into your meal plan following Easter.

  • Add one to your salad. 
    Incorporating leftover Easter hams make a tasty Cobb salad. Combine romaine lettuce, tomato, ham, cheese, egg, crisp bacon and sliced green onions.
  • Whip up some tuna salad.
    Mix one can drained tuna with a little light mayonnaise, a squirt of mustard, 1 tablespoon diced celery, black pepper, a splash of hot sauce and a chopped hard boiled egg. Serve on whole grain bread or with crackers.
  • Make deviled eggs. 
    Mash up the yolks with light mayonnaise and light sour cream, a few shakes of black pepper, paprika and touch of curry. Mix together and spoon into your egg whites. Delicious!
  • Pack one as a snack.
    Eggs are a great source of protein and are very satisfying. They make the perfect snack for less than 100 calories. For more information on the benefits of eggs and how to cook the perfect boiled egg, click here. 
  • Try a Cobb sandwich.
    Using whole grain bread, layer slices of chicken,  ¼ of an avocado, 1 slice crisp bacon, lettuce, mayo and a few sprinkles of blue cheese or blue cheese dressing.
  • Make a batch of macaroni salad.
    Boil 8 oz. of macaroni, mix with ½ cup light mayonnaise, ¼ cup celery, 2 hardboiled eggs, ¼ cup diced onion, 1-2 tablespoons pickle relish and season with a little salt and pepper.
  • Make potato salad.
    Use above recipe for macaroni salad but substitute 1 pound cooked, chopped potatoes for the pasta.
  • Try an egg salad sandwich to jazz up your weekly lunch routine.
    Mix 4 chopped eggs, ¼ cup light mayonnaise, 1/2 teaspoon Dijon, 1 teaspoon dill relish and a sprinkle of curry and black pepper. Serve on whole grain bread with tomatoes slices and leaf lettuce. Serves 2. 

  • Use it as a vegetable topping.
    Steam some broccoli, toss with butter, parmesan cheese and top with one chopped egg.
  • Add one to your turkey sandwich.
    Layer provolone cheese, roasted turkey *** and sliced eggs. Top with some salad greens and a little Dijon or light mayo.