Eggs-actly What To Do With Leftover Easter Eggs

This happens every year. You color a dozen or two dozen or five dozen eggs for Easter because you need them for baskets and egg hunts and of course the kids just want to color them.

But what do you do with them afterward? You can only eat so much egg salad, right? And I don't know about your kids, but mine typically don't care to just eat hard boiled eggs.

Here are a few of my family's favorites for extra Easter eggs.

Macaroni Shrimp Salad

• 2 lb bag macaroni (I used elbows this time but I usually use shells...you know shrimp, shells...both are in the sea...yeah ok, I'll shut up now)
• 2 stalks of celery, chopped
• 2-3 dill pickles, chopped
• 2 cans of tiny shrimp, drained
• 1 packet of Ranch salad dressing mix (the powdered stuff)
• 1 can black olives, drained
• 3 T mustard (I use spicy brown mustard)
• 1/2-1 cup mayo (I use light and yes, it seems like a lot but it is 2 lbs of pasta you're using)
• 3-4 hard boiled eggs, chopped or sliced
• 1/2-1 tsp crushed red pepper flakes
  
• Salt and pepper

Boil your pasta according to directions. In the meantime chop your celery and pickles. Drain pasta, run under cold water. In a large (LARGE) bowl toss the macaroni, olives, shrimp, celery and pickles. Add the packet of ranch seasoning and crushed red pepper flakes, mix well. Then add mustard, mayo and eggs. Toss to combine. You can add more or less mayo depending on how you like your salad. Season with salt and pepper to taste. Refrigerate for at least 4 hours before serving, overnight is best.

Granny's Deviled Eggs
(My Grandmother's recipe and the best deviled eggs I've ever (EVER) had in my life)

[you can use however eggs many you have, you'll just have to adjust the other ingredients as well...and I don't really measure, I eyeball it...so I'm totally guess-timating how much I use]

• 1 dozen boiled eggs
• 1/4 cup mayo
• 2-3 T mustard
• 2 T Mrs. Dash seasoning
• 1/4 cup bacon pieces (in the salad dressing aisle but make sure you get the real bacon pieces not that imitation stuff)
• Paprika

Cut the eggs in half and remove the yolks. In a bowl combine the mustard, mayo, egg yolks and Mrs. Dash. Stir to combine and break up the yolks. You can add more mayo to get it to the consistency that you like. Then fill the egg halves with the yolk mixture (I use a cake decorator's tube...but only because it's easier, not because they look fancy). Sprinkle with paprika for garnish.







And TA-DA! No more Easter eggs at my house!



This post idea courtesy of
http://www.incredibleegg.org
http://blog.parentbloggers.com