After the Easter eggs. Now what?

Okay, Easter is over and we each have almost two-dozen {beautiful} hardboiled eggs in our fridges. Now what? How about making some yummy food? Here are two ideas for you:

What Kate Made:

This dish is so simple and full of flavor! It makes the perfect lunch with a little lettuce and pita bread!

Ingredients:
1 dozen hard-boiled eggs
1/2 Cup mayonnaise
2 shallots
2 teaspoons of curry powder
salt and pepper to taste

Roughly chop the peeled hardboiled eggs and dice the shallots. Add everything to a large bowl and stir. That’s it! I ate my curried egg salad for lunch today with some veggie sticks, homemade hummus, and strawberries. Most likely I will be having the same thing again tomorrow (I don’t mind either!).

What Jamie Made:

A simple salad paired with a tasty dressing is another dish that you can make with those festive, leftover Easter eggs! I chose to turn my favorite sandwich (a BLT) into a salad, but with eggs of course, and also made a mustard vinaigrette very similar to this recipe.

Salad Ingredients:
1 dozen hard-boiled eggs, diced or sliced
1/2 red onion thinly sliced
1 cup of cherry tomatoes, halved
1 bag of spinach, 10 oz
5 strips of bacon (cooked and crumbled)
1 3/4 cup of all natural Italian croutons

Since your eggs have already been boiled and chilled, there’s really not a lot of prep time to this dish (other than having to bake the bacon and make the dressing). Bake your bacon at 375 degrees for about 15 minutes or until crispy. Once you’ve finished preparing this and mustard vinaigrette, simply toss all of your ingredients (but omit the dressing) into one large bowl and mix. If you’re preparing this salad for a large group, you can add the dressing to the bowl before mixing. But, if you have leftovers that can be use throughout the week, store the dressing separately so that your veggies keep from becoming soggy!