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Easter has come and gone and dozens of boiled eggs are left in your fridge, what do you do with them? I have 3 go-to recipes for the leftover fun. These are simple, easy recipes that don’t take very long and use ingredients you likely have in your refrigerator and pantry.

Deviled Eggs

My first go-to recipe for boiled eggs is the good ole’ deviled egg. There are many ways to make deviled eggs but I like simple so my version takes eggs and 3 additional ingredients, mayonnaise, mustard, and jalapeno juice. 

I don’t measure anything, just cut the eggs in half, pop the yolks out into a bowl, and add a small amount of each ingredient. The only caution I will throw out here is it’s easy to add more but hard to fix if you add too much. Mash and mix everything together, add some salt and pepper, and spoon the mixture back into the egg whites. For some color I sprinkle over a little paprika. 

Egg Salad, with a twist

My second go-to for boiled eggs is egg salad BUT I don’t use the normal mix of ingredients for this. I use a touch of mayonnaise and a packet of Zax Sauce. That’s right, Zax Sauce!! For this recipe, chop up the eggs, put them in a bowl, add the Zax Sauce, and just a touch of mayonnaise (if needed). Mix well and serve on a piece of toasted bread. 

Soy Sauce Eggs

This recipe is a little more than the other two but still very simple. Brown sugar, hot water, soy sauce, white rice vinegar, sesame oil, and garlic (yep, I own bag garlic) are what you need for the marinade for this mixture. 

Again, I don’t measure. I just drop random amounts of the ingredients into a glass jar and mix well. If you use hot water, it will help the dissolve the brown sugar. Give the mixture a taste before dropping your eggs in. Cover and refrigerate for at least an hour. 

You can church all of these recipes up with some fresh herbs. I like dill for the deviled eggs, thyme or dill for the egg salad, and chives for the soy sauce eggs.