What to do with Easter eggs? Here are a few suggestions

Eggs have been a symbol at Easter for many years. From a Christian perspective, Easter eggs are said to represent Jesus' emergence from the tomb and resurrection. Decorating eggs for Easter is a tradition that dates back to at least the 13th century. One explanation for this custom is that eggs were formerly a forbidden food during the Lenten season, so people would paint and decorate them to mark the end of the period of penance and fasting, then eat them on Easter as a celebration.

But after we color eggs and hide them to hunt, then what do we do with them? Handling your colored hard boiled eggs carefully can result in many delicious recipes following the exciting Easter Egg Hunt.

I have found many delicious recipes on the Taste of Home website using left over Easter eggs. Maybe you will be able to use these recipes to use up your eggs during this week.

Happy Easter!

Veggie Nicoise Salad

• 1/3 cup olive oil
• 1/4 cup lemon juice
• 2 teaspoons minced fresh oregano
• 2 teaspoons minced fresh thyme
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon coarsely ground pepper
• 1/8 teaspoon salt
• 1 pound small red potatoes, halved
• 1 pound fresh asparagus, trimmed
• 1/2 pound fresh green beans, trimmed
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 small red onion, halved and thinly sliced
• 2 bunches romaine, torn
• 6 hard-cooked eggs, quartered
• 1 (6 1/2 ounces) jar marinated quartered artichoke hearts, drained
• 1/2 cup Nicoise or Kalamata olives

In a small bowl, whisk the first eight ingredients; set aside. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Drizzle warm potatoes with 1 tablespoon vinaigrette; toss to coat and set aside. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook for 2-4 minutes or until crisp-tender. With tongs, remove asparagus and immediately place in ice water. Drain and pat dry. Return water to a boil. Add green beans; cook for 3-4 minutes or until crisp-tender. Remove beans and place in ice water. Drain and pat dry. In a small bowl, combine the kidney beans, onion and 1 tablespoon vinaigrette; toss to coat. Set aside. Just before serving, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Place romaine in a large bowl; drizzle with remaining vinaigrette and toss to coat. Transfer to a serving platter; arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over lettuce. Yield: 6 servings.

Egg Salad Burritos

Tomatillos and limes are widely used in Mexico, and they add a tangy punch to this egg salad.

• 1/4 cup mayonnaise
• 2 teaspoons minced fresh cilantro
• 1 tablespoon lime juice
• 2/4 teaspoon cayenne pepper, optional
• 1/8 teaspoon salt
• Dash pepper
• 4 hard-cooked eggs, chopped
• 2 whole wheat tortillas (8 inches)
• 1 medium tomato, thinly sliced
• 1 medium tomatillo, husks removed, rinsed and thinly sliced

In large bowl, combine the mayonnaise, cilantro, lime juice, cayenne if desired, salt and pepper. Stir in eggs. Layer tortillas with tomato, tomatillo and egg salad mixture. Fold sides and ends over filling and roll up. Yield: 2 servings.

Brunch Enchiladas

This is a great recipe to try something different for brunch. It is wonderful to serve to guests as a nice change from traditional breakfast casserole.

• 8 hard-cooked eggs, chopped
• 1 (8 1/4 ounces) can cream-style corn
• 2/3 cup shredded cheddar cheese
• 1 (4 ounces) can chopped green chilies
• 2 teaspoons taco seasoning
• 1/4 teaspoon salt
• 8 corn tortillas, warmed
• 1 bottle (8 ounces) mild taco sauce
• Sour cream, optional

Combine the first six ingredients; spoon 1/2 cup down the center of each tortilla. Roll up tightly. Place, seam side down, in a greased 13- x 9-inch baking dish. Top with taco sauce. Bake, uncovered, at 350 degrees for 15 minutes or until heated through. Serve with sour cream if desired.

Yield: 8 servings.

Smoked Salmon Egg Salad on Croissant

Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds a nice, rich smoky flavor.

• 3/4 cup mayonnaise
• 1 teaspoon dill weed
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 hard-cooked eggs, chopped
• 4 ounces smoked salmon, chopped
• 6 croissants; split
• 1 1/2 cups fresh baby spinach

In a large bowl, combine the first five ingredients. Stir in the eggs and salmon. Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops. Yield: 6 servings.

Party Crab Puffs

• 1 cup water
• 1/2 cup butter, cubed
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

For the filling:

• 4 hard-cooked eggs, finely chopped
• 1 can (6 ounces) lump crabmeat, drained
• 4 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 2 tablespoons finely chopped onion
• 2 tablespoons prepared horseradish, drained
• Minced fresh parsley, optional

Heat oven to 400 degrees. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

In a large bowl, combine filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops. Yield: 8 dozen or 96 pieces.

Have a very blessed Easter Sunday, or Resurrection Sunday, as some of my friends and family say.

Have a great week, and until next time, happy cooking.