50+ Savory and Sweet Easter Leftover Egg Recipes You’ll Love

After the Easter festivities, many of us are left with an abundance of hard-boiled eggs.

Whether it’s from an Easter egg hunt or a family brunch, these eggs can pile up quickly.

But don’t let those leftovers go to waste! There are countless creative ways to repurpose your Easter eggs into delicious meals, snacks, and even desserts.

From savory dishes like egg salads and curries to fun twists on classic recipes, the possibilities are endless.

In this blog, we’ve compiled over 50 mouthwatering recipes that will help you turn those leftover Easter eggs into something new and exciting.

Let’s dive in and make the most of your Easter leftovers!

50+ Savory and Sweet Easter Leftover Egg Recipes You’ll Love

Leftover Easter eggs don’t have to be a burden—turn them into culinary delights with these 50+ recipes!

Whether you’re in the mood for something light like a fresh egg salad or craving a hearty dish like egg curry, there’s a recipe here to suit every taste.

These versatile eggs can be transformed into savory snacks, salads, wraps, soups, and even baked goods.

So next time you find yourself with leftover boiled eggs, don’t hesitate to get creative in the kitchen.

With these recipes, you can savor the taste of Easter long after the holiday is over.

Deviled Eggs with Avocado & Bacon

This twist on a classic deviled egg recipe combines creamy avocado, crispy bacon, and a tangy mustard dressing, making it an irresistible treat for any time of day. Perfect for using up leftover Easter eggs, these deviled eggs are creamy, flavorful, and packed with a smoky crunch from the bacon.

Ingredients:

• 6 boiled eggs, peeled and halved
• 1 ripe avocado
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 2 slices bacon, cooked and crumbled
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Remove the yolks from the halved boiled eggs and place them in a bowl.
2. Mash the avocado into the egg yolks, then add mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix until smooth and creamy.
3. Spoon or pipe the avocado mixture back into the hollowed egg whites.
4. Top each deviled egg with crumbled bacon and garnish with freshly chopped chives.
5. Chill in the refrigerator for about 30 minutes before serving.

These avocado and bacon deviled eggs are a delightful upgrade to the traditional version. The creamy avocado adds richness, while the crispy bacon brings a savory crunch that will make these eggs a hit at any gathering. Not only do they make great snacks or appetizers, but they are also a wonderful way to breathe new life into leftover Easter eggs. Easy to prepare and bursting with flavor, these deviled eggs will quickly become a new family favorite.

Egg Salad Sandwich with Dill & Pickles

If you’re craving a simple yet delicious lunch, an egg salad sandwich made with leftover Easter eggs is the way to go. This version incorporates tangy dill and crisp pickles to give it an extra burst of flavor. It’s easy to assemble, incredibly satisfying, and can be served as a hearty sandwich or on a bed of lettuce for a lighter option.

Ingredients:

• 6 boiled eggs, peeled and chopped
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons dill pickle relish
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 4 slices of whole-grain bread (or your preferred bread)
• Lettuce (optional)

Instructions:

1. In a bowl, combine the chopped boiled eggs, mayonnaise, Dijon mustard, pickle relish, and fresh dill.
2. Mix well and season with salt and pepper to taste.
3. Spread the egg salad generously on two slices of bread.
4. Add a layer of lettuce if desired and top with the remaining slices of bread to complete the sandwich.
5. Slice the sandwich in half and serve immediately, or wrap it up for a packed lunch.

This egg salad sandwich with dill and pickles is the ultimate comfort food made with Easter leftovers. The creamy dressing combined with the tangy pickles and fresh dill creates a perfect balance of flavors that everyone will love. Whether you enjoy it as a sandwich or on a salad bed, this recipe offers an easy, satisfying meal that’s perfect for repurposing boiled eggs. It’s quick, customizable, and makes for a great lunch or snack option to use up those Easter egg leftovers without any hassle.

Egg & Spinach Frittata

A frittata is a great way to use up leftover Easter eggs while incorporating fresh vegetables like spinach. This egg and spinach frittata is a light, nutritious meal that can be enjoyed for breakfast, lunch, or dinner. With minimal effort, you’ll have a flavorful dish that’s both filling and packed with healthy ingredients.

Ingredients:

• 6 boiled eggs, peeled and chopped
• 2 cups fresh spinach, roughly chopped
• 1 small onion, diced
• 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1/4 cup milk or cream
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
4. In a bowl, whisk together the chopped boiled eggs, milk or cream, salt, and pepper. Pour the egg mixture into the skillet, making sure it covers the spinach and onions.
5. Sprinkle the shredded cheese over the top of the eggs.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
7. Let the frittata cool for a few minutes before slicing and serving.

This egg and spinach frittata is an easy-to-make dish that perfectly utilizes leftover Easter eggs. The fluffy, cheesy eggs pair wonderfully with the sautéed spinach and onions, creating a comforting meal that’s both healthy and delicious. Whether you’re looking for a quick breakfast, a hearty brunch, or a light dinner, this frittata is the perfect solution. It’s also versatile—you can add in other veggies or herbs based on what you have on hand, making it a great recipe for cleaning out the fridge. Enjoy a simple, tasty meal while reducing food waste!

Spicy Egg Curry

This spicy egg curry is a flavorful, rich, and satisfying dish that transforms your leftover Easter eggs into an aromatic Indian-inspired curry. Packed with bold spices, tangy tomatoes, and a creamy coconut base, this dish is perfect to serve with rice or naan, making it a great way to repurpose hard-boiled eggs into a delicious, hearty meal.

Ingredients:

• 6 boiled eggs, peeled
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 cup coconut milk
• 1/2 cup water
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
2. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the chopped tomatoes and cook until softened and the mixture begins to thicken, about 5 minutes.
4. Add the curry powder, turmeric, cumin, and garam masala to the pan. Stir well to combine and cook for another minute.
5. Pour in the coconut milk and water, stirring to create a smooth curry sauce. Bring to a simmer and cook for 5-10 minutes.
6. Gently add the boiled eggs into the curry sauce, coating them in the gravy. Simmer for another 5 minutes to allow the eggs to absorb the flavors.
7. Season with salt to taste and garnish with fresh cilantro before serving.

This spicy egg curry is a fantastic way to turn leftover Easter eggs into a flavorful main dish. The combination of warm spices and creamy coconut milk creates a deliciously rich sauce that perfectly complements the hard-boiled eggs. Whether served over basmati rice or with warm naan, this curry is a comforting and satisfying meal that everyone will enjoy. It’s an excellent option for spicing up your leftovers and introducing a whole new flavor profile to your Easter eggs.

Egg Fried Rice

Egg fried rice is a quick and easy dish that turns leftover Easter eggs into a savory and satisfying meal. With a combination of vegetables, soy sauce, and the richness of boiled eggs, this recipe is perfect for a speedy lunch or dinner. It’s a great way to use up not only your leftover eggs but also any other leftover veggies or rice you might have.

Ingredients:

• 6 boiled eggs, peeled and chopped
• 2 cups cooked rice (preferably cold, day-old rice works best)
• 1 tablespoon sesame oil
• 1/2 onion, finely chopped
• 1/2 cup frozen peas and carrots
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
2. Add the garlic, peas, and carrots, and cook for another 3-4 minutes until the vegetables are tender.
3. Push the vegetables to one side of the skillet and add the chopped boiled eggs to the other side, cooking them for 1-2 minutes to warm through.
4. Add the cold rice to the skillet, breaking up any clumps. Stir everything together to combine.
5. Pour the soy sauce and rice vinegar over the rice and stir well to coat all the ingredients. Cook for another 3-4 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste and garnish with green onions before serving.

Egg fried rice is an easy, quick meal that’s perfect for using up leftover Easter eggs. The combination of savory soy sauce, aromatic garlic, and tender vegetables brings out the best in the boiled eggs, making this dish a delightful, satisfying option. Plus, it’s incredibly versatile—you can add any vegetables or protein you have on hand, making it a great way to clean out the fridge while creating a delicious meal in no time.

Egg and Potato Hash

A hearty and comforting dish, egg and potato hash is the perfect way to transform leftover Easter eggs into a filling breakfast, brunch, or dinner. The crispy potatoes, combined with the richness of the eggs and a variety of seasonings, create a flavorful meal that’s easy to prepare and sure to please the whole family.

Ingredients:

• 6 boiled eggs, peeled and chopped
• 2 large potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook, turning occasionally, until golden brown and crispy, about 10-12 minutes.
2. Add the diced onion and bell pepper to the skillet and cook for an additional 5 minutes, until the vegetables are softened.
3. Sprinkle the paprika, cumin, salt, and pepper over the vegetables and stir to combine.
4. Gently add the chopped boiled eggs to the skillet, stirring to combine everything evenly. Cook for another 2-3 minutes, just to warm the eggs.
5. Garnish with fresh parsley before serving.

Egg and potato hash is a filling, flavorful dish that makes the most of leftover Easter eggs. The combination of crispy potatoes, sautéed vegetables, and the richness of the eggs creates a satisfying meal that’s perfect for any time of day. Whether served with a side of toast or enjoyed as-is, this hash is a versatile and easy way to repurpose hard-boiled eggs into a comforting, delicious dish. It’s a great option for breakfast, lunch, or dinner and can easily be customized with your favorite herbs and seasonings.

Classic Egg Sandwich with Creamy Mustard Sauce

This classic egg sandwich is elevated with a creamy mustard sauce that adds a tangy, savory kick to the hard-boiled eggs. It’s a simple yet satisfying way to repurpose your leftover Easter eggs, making it a perfect option for lunch or a light dinner. The balance of flavors between the creamy sauce and fresh greens makes this sandwich irresistibly delicious.

Ingredients:

• 6 boiled eggs, peeled and sliced
• 4 slices of whole wheat or white bread
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (optional)
• Salt and pepper to taste
• A handful of fresh spinach or lettuce
• 2 slices of tomato (optional)

Instructions:

1. In a small bowl, mix together the mayonnaise, Dijon mustard, honey (if using), salt, and pepper to create the creamy mustard sauce.
2. Toast the slices of bread until golden brown.
3. Spread the creamy mustard sauce on each slice of bread.
4. Layer the sliced boiled eggs on one slice of bread, then top with spinach or lettuce and a slice of tomato if desired.
5. Place the second slice of bread on top and press gently to hold the sandwich together.
6. Slice the sandwich in half and serve immediately.

This egg sandwich with creamy mustard sauce is a simple yet flavorful way to transform your leftover Easter eggs into a satisfying meal. The tangy sauce adds a unique twist, while the fresh greens provide a nice balance. Whether you enjoy it as a quick lunch or a light dinner, this sandwich is versatile and easy to prepare, making it an ideal choice for using up those extra boiled eggs.

Shakshuka with Leftover Boiled Eggs

Shakshuka is a North African and Middle Eastern dish traditionally made with poached eggs in a spicy tomato sauce. This version uses leftover boiled eggs, making it a quick and easy dish to prepare while still offering the rich flavors of a traditional shakshuka. Perfect for breakfast, brunch, or dinner, this dish is full of flavor and color.

Ingredients:

• 6 boiled eggs, peeled and halved
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili flakes (optional for heat)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Crusty bread, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and red bell pepper and cook for another 2 minutes.
3. Stir in the diced tomatoes, paprika, cumin, chili flakes (if using), salt, and pepper. Let the mixture simmer for 10 minutes, until it thickens and the flavors meld together.
4. Gently add the boiled egg halves to the skillet, nestling them into the tomato sauce. Simmer for an additional 5 minutes to heat the eggs.
5. Garnish with freshly chopped parsley and serve with crusty bread for dipping.

Shakshuka with leftover boiled eggs is a quick and flavorful meal that brings together hearty tomatoes, aromatic spices, and rich eggs in a single dish. The combination of savory tomato sauce and the creamy yolk from the boiled eggs creates a satisfying experience, and it’s easy to make with ingredients you likely already have. This shakshuka variation offers a delicious way to reinvent your leftover Easter eggs while enjoying a flavorful meal that is perfect for any time of day.

Egg and Cheese Breakfast Muffins

These egg and cheese breakfast muffins are an easy, on-the-go meal that takes advantage of leftover boiled eggs. Packed with protein and cheesy goodness, they make a great breakfast or snack. The muffins are easily customizable with additional vegetables or proteins, making them a versatile way to repurpose your Easter eggs.

Ingredients:

• 6 boiled eggs, peeled and chopped
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup green onions, chopped (optional)
• 1/4 cup cooked bacon, crumbled (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
3. Add the milk, olive oil, and shredded cheese to the dry ingredients, stirring until well combined.
4. Gently fold in the chopped boiled eggs, green onions, and cooked bacon (if using).
5. Spoon the mixture into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes before serving.

These egg and cheese breakfast muffins are a fantastic way to use up leftover boiled eggs in a fun, portable form. They’re loaded with cheesy flavor and protein, making them an ideal start to the day or a tasty snack. These muffins are not only delicious but also incredibly versatile—add your favorite veggies, herbs, or meats to customize them to your liking. Whether you’re meal prepping for the week or serving them for a weekend brunch, these muffins are a convenient and tasty way to enjoy your leftover Easter eggs.

Egg Salad Lettuce Wraps

Egg salad lettuce wraps are a fresh and light way to enjoy your leftover Easter eggs. The creamy and tangy egg salad, paired with the crisp crunch of lettuce, makes for a healthy, low-carb alternative to traditional sandwiches. This dish is simple to prepare and can be served as a snack, lunch, or a light dinner option.

Ingredients:

• 6 boiled eggs, peeled and chopped
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, chopped (optional)
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 6 large lettuce leaves (such as Romaine or Butterhead)
• 1/4 cup sliced cucumber (optional)

Instructions:

1. In a mixing bowl, combine the chopped boiled eggs, mayonnaise, Dijon mustard, dill, and lemon juice. Stir until all ingredients are well mixed.
2. Season with salt and pepper to taste.
3. Carefully separate the lettuce leaves and wash them thoroughly. Pat them dry with a paper towel.
4. Spoon a generous amount of egg salad onto each lettuce leaf.
5. Optionally, top with sliced cucumber for an added crunch and freshness.
6. Fold the lettuce around the egg salad to form a wrap and serve immediately.

Egg salad lettuce wraps are a light, healthy, and delicious way to enjoy your leftover Easter eggs. The crisp lettuce adds a refreshing contrast to the creamy and tangy egg salad, creating a well-balanced dish. These wraps are a great option for anyone looking for a low-carb or gluten-free meal. They are versatile and can be served as an appetizer, a snack, or a full meal, depending on your preference.

Deviled Egg Pasta Salad

Deviled egg pasta salad combines the rich, creamy flavor of deviled eggs with the satisfying texture of pasta. It’s a perfect dish for potlucks, picnics, or a quick lunch. With boiled eggs, creamy dressing, and a touch of tangy mustard, this pasta salad is a wonderful way to repurpose your leftover Easter eggs into a flavorful, crowd-pleasing dish.

Ingredients:

• 6 boiled eggs, peeled and chopped
• 2 cups cooked pasta (such as rotini, penne, or macaroni)
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked pasta and chopped boiled eggs.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, vinegar, paprika, garlic powder, salt, and pepper until smooth.
3. Pour the dressing over the pasta and egg mixture, stirring gently to coat everything evenly.
4. Garnish with fresh parsley for a pop of color and extra flavor.
5. Chill the pasta salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.

Deviled egg pasta salad is a comforting and indulgent dish that takes the classic flavors of deviled eggs and combines them with the heartiness of pasta. This salad is rich, creamy, and perfect for any occasion, whether you’re hosting a gathering or simply looking for an easy lunch. It can be made ahead of time and stored in the fridge, making it an ideal make-ahead dish that is sure to please a crowd.

Egg and Avocado Toast

Egg and avocado toast is a simple yet delicious meal that brings together creamy avocado and protein-packed eggs. By using leftover Easter eggs, you can quickly assemble this healthy dish for breakfast, brunch, or even a light dinner. The creamy avocado perfectly complements the richness of the boiled eggs, creating a satisfying and nutritious meal.

Ingredients:

• 2 boiled eggs, peeled and sliced
• 2 slices of whole-grain or sourdough bread
• 1 ripe avocado, mashed
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional, for heat)
• Fresh herbs (such as parsley or cilantro) for garnish

Instructions:

1. Toast the slices of bread until golden and crispy.
2. While the bread is toasting, mash the avocado in a small bowl with lemon juice, olive oil, salt, and pepper until smooth.
3. Spread the mashed avocado evenly on each slice of toasted bread.
4. Layer the sliced boiled eggs on top of the avocado.
5. Sprinkle with red pepper flakes and garnish with fresh herbs for extra flavor.
6. Serve immediately and enjoy!

Egg and avocado toast is a simple yet satisfying dish that takes advantage of your leftover Easter eggs while offering a nutritious and flavorful meal. The creamy avocado and protein-rich eggs make this a filling and delicious option for any time of day. Whether you’re looking for a quick breakfast or a light dinner, this recipe is quick to prepare and highly customizable, making it a versatile and healthy choice for using up your hard-boiled eggs.

Egg Drop Soup with Leftover Boiled Eggs

Egg Drop Soup is a comforting and flavorful Chinese dish traditionally made with beaten eggs poured into hot broth. In this twist, leftover boiled eggs replace the usual raw eggs, creating a hearty and filling soup. It’s a simple, warming dish that’s perfect for a light dinner or appetizer. The rich broth combined with the soft texture of the boiled eggs makes this a delightful way to repurpose your Easter leftovers.

Ingredients:

• 4 boiled eggs, peeled and chopped
• 4 cups chicken or vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper
• 1/4 cup green onions, sliced
• 1/2 cup baby spinach (optional)
• 1 tablespoon cornstarch (optional for thickening)
• 1 tablespoon water (if using cornstarch)

Instructions:

1. In a medium saucepan, bring the chicken or vegetable broth to a boil over medium heat.
2. Stir in the soy sauce, sesame oil, ground ginger, and white pepper.
3. If you’d like a thicker soup, mix the cornstarch with water in a small bowl to create a slurry. Stir the slurry into the simmering broth and cook for an additional 2-3 minutes until thickened.
4. Add the chopped boiled eggs and spinach (if using) to the broth, stirring gently to combine.
5. Let the soup simmer for 2-3 minutes to heat the eggs through and wilt the spinach.
6. Serve the soup hot, garnished with sliced green onions.

Egg Drop Soup with boiled eggs is an easy and comforting dish that brings warmth and flavor with minimal effort. The soft texture of the chopped boiled eggs adds richness to the broth, making this a satisfying meal. It’s perfect for using up leftover Easter eggs and can be customized with vegetables or other proteins. Whether you’re craving a light meal or a quick appetizer, this soup is both flavorful and simple to prepare.

Spicy Egg Curry

Spicy egg curry is a bold, flavorful dish that combines the richness of hard-boiled eggs with a spiced, aromatic curry sauce. This dish is perfect for those who want to enjoy their leftover Easter eggs in an entirely different way. It’s a filling, flavorful option that pairs well with rice or flatbreads like naan.

Ingredients:

• 6 boiled eggs, peeled and halved
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk
• 1/2 cup water
• 1/4 teaspoon chili powder (optional for heat)
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat oil in a large pan over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and golden.
2. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, and chili powder (if using). Cook for 1 minute to release the spices’ aromas.
4. Add the diced tomatoes and cook for 5 minutes, stirring occasionally to let the flavors blend.
5. Pour in the coconut milk and water, bringing the curry to a simmer. Let it cook for 5 minutes to thicken slightly.
6. Gently add the boiled egg halves to the curry, ensuring they are submerged in the sauce. Simmer for 5-7 minutes to heat the eggs through and allow them to absorb the curry flavors.
7. Season with salt to taste and garnish with chopped cilantro before serving.

Spicy egg curry is a vibrant and hearty dish that transforms your leftover Easter eggs into a flavorful and aromatic meal. The rich coconut milk sauce, combined with the warm spices, creates a satisfying curry that pairs wonderfully with rice or bread. This dish is perfect for those who love bold, savory flavors and want to enjoy their leftover eggs in an exciting new way. Whether you’re cooking for a family dinner or meal prepping for the week, this curry is both satisfying and easy to prepare.

Savory Egg and Potato Bake

A savory egg and potato bake is a comforting casserole-style dish that’s perfect for using up your leftover Easter eggs. Combining tender potatoes, creamy eggs, and cheese, this dish makes for an easy breakfast, brunch, or dinner. The layers of potatoes and eggs bake together to create a flavorful, satisfying meal that’s perfect for feeding a crowd or enjoying throughout the week.

Ingredients:

• 4 boiled eggs, peeled and chopped
• 2 large potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 cup shredded cheddar cheese
• 1/4 cup milk
• 1 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a medium pan, heat olive oil over medium heat. Add the diced potatoes and cook until tender and lightly golden, about 10-12 minutes. Remove from heat.
3. In the same pan, sauté the chopped onion for 2-3 minutes until softened.
4. In a mixing bowl, combine the chopped boiled eggs, cooked potatoes, sautéed onions, cheese, milk, thyme, garlic powder, salt, and pepper. Stir until well combined.
5. Transfer the mixture into the prepared baking dish and spread evenly.
6. Bake for 25-30 minutes, or until the top is golden and the dish is heated through.
7. Let it cool for a few minutes, garnish with fresh parsley, and serve.

This savory egg and potato bake is the ultimate comfort food, perfect for utilizing your leftover boiled Easter eggs. The combination of soft potatoes, cheesy goodness, and creamy eggs makes for a satisfying meal that’s ideal for breakfast or dinner. The dish is easy to prepare, and leftovers taste even better the next day. Whether you’re hosting a brunch or looking for a hearty weeknight meal, this bake is sure to please everyone at the table.

Note: More recipes are coming soon!