Terra’s Kitchen Food Blog | Terra’s Kitchen

3 Recipes for Leftover Easter Eggs

Written by Terra's Kitchen | Tue, Apr 18, '17

It’s the week after Easter, so you probably have a bunch of leftover eggs in your fridge that you don't want to waste. There are only so many deviled eggs and egg sandwiches a person can eat, so we cooked up a few new creative ways to reuse your Easter masterpieces. Libbie shared these recipes earlier on Facebook live so you can see them in action.

Asian Mushroom and Egg Soup
serves 2-4
What you need:
4 cups organic vegetable broth
1 teaspoon fish sauce
1 teaspoon soy sauce
2 slivers of fresh ginger
2 scallions, thinly sliced and divided
14 Shitake mushrooms
2 hard boiled eggs, sliced
What to do:
  • In a medium sauce pan over medium heat, stir together the broth, fish sauce, soy sauce, fresh ginger and half the sliced scallions. Bring to a simmer.
  • Reduce heat to low and add the mushrooms. Continue to simmer for another 10 minutes.
To Serve:
Remove ginger, divide soup between bowls and add in the sliced eggs. Garnish with the remaining scallions.
Buffalo Egg Salad
serves 4
What you need:
8 Hard Boiled Eggs
¼ cup Greek yogurt
¼ cup buffalo sauce
Coarsely ground black pepper
1 ounce crumbled bleu cheese (optional)
Whole grain crackers
What to do:
  • In a medium mixing bowl, add the eggs and smash the a fork.
  • In a separate small bowl, stir together the yogurt and buffalo sauce.
  • Add just enough of the buffalo sauce mixture to the eggs for your favorite egg salad
  • consistency. Sprinkle with coarsely ground black pepper.
To Serve:
Divide mixture between bowls. Top with blue cheese if desired and the remaining buffalo sauce on the side. Serve with celery sticks and whole grain crackers.


Club Flatbread
Serves 2
What you need:
4 (7-inch) flatbreads
2 avocados, smashed
1 cup cherry tomatoes, sliced
¼ pound of bacon, cooked crisp and choppedWhat you need:
2 hard boiled eggs, sliced
2 cups baby arugula
1 tablespoon olive oil
Kosher or flake sea salt
Coarsely ground black pepper
What to do:
Heat flatbreads on a grill pan or cast iron skillet just until warm.
Spread a layer of mashed avocado over each and sprinkle lightly with salt and pepper.
Top each flatbread with tomatoes, bacon, sliced eggs and arugula. Drizzle each with olive oil and sprinkle with salt and pepper.
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