Many families celebrate Easter by dyeing, decorating and hiding hard-boiled eggs, but what do you do with all those edible ovates after the holiday passes? You eat them, of course! Try our collection of delicious recipes that goes beyond deviled eggs and egg salad.
An egg-cellent salad, this zippy version is perfect served on a bagel with a slice of tomato and fresh alfalfa sprouts. The recipe serves two but can easily be doubled or even tripled. Get the Recipe
The classic Cobb Salad is back and as popular as it was when it first became a hit in the 1930s at the Hollywood Brown Derby restaurant. You can prepare the dressing ahead of time, store in a tightly sealed jar and refrigerate for up to several days before using. Get the Recipe
Packed with veggies and dressed with low-fat mayonnaise, these healthy wraps are a cinch to roll up for a quick lunch. Make the salad the night before to save more time. Get the Recipe
An unusual combination of ingredients—chicken, cheese, cashews, potatoes, olives and eggs—melds into an intensely flavorful South American dish. Chef Nirmala Narine shares this recipe from her latest cookbook ‘In Nirmala's Kitchen: Everyday World Cuisine’ She suggests starting with 1 teaspoon of aji chile or cayenne pepper and working your way tup to the desired degree of heat. Get the Recipe
A traditional picnic or potluck side item, these eggs look divine garnished with a sprig of parsley or dill, capers, paprika or black or green olive slices. Get the Recipe
Two old standbys, deviled eggs and potato salad, join forces to make a true crowd-pleaser. Get the Recipe
Vegetarians and those with high cholesterol or restricted diets can also enjoy the tastes of Easter with this easy eggless salad featuring tofu as a stand-in for eggs. To make it look more like egg salad, add a pinch of turmeric. Get the Recipe
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