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Too Many Easter Eggs? Smart Ideas for Leftovers

Too Many Easter Eggs? Smart Ideas for Leftovers

Words Jennifer Billock

So you got a little carried away dyeing this year’s Easter eggs. Here’s what to do with them now.

If you find yourself staring at a giant bowl of colorful eggs in your kitchen the day after Easter, you’re far from alone. Across the country, millions of families color and decorate eggs in honor of the traditional Easter morning egg hunt—and then find themselves wondering what on earth to do with them. So how can you keep the leftovers of a fun family tradition from going to waste? Check out these three ideas.

Can You Eat Dyed Easter Eggs?

Let’s start with the main concern: Are dyed Easter eggs actually edible? The answer is yes, you can eat dyed Easter eggs—there’s nothing dangerous about store-bought food dyes (although natural dyes may be better for you). Plus, hard-boiled eggs are a healthy, protein-packed snack to have any time of day, whether or not they come in a purple shell.

But let’s face it, there are only so many hard-boiled eggs a person can eat, so it’s going to take a little creativity to come up with egg-based dishes your family will love. These three delicious recipes are sure to be crowd pleasers, plus they use up eggs quickly and don’t take too long to prepare. Dig in!

dyed easter eggs

Colorful Easter Egg Salad


6 Easter unpeeled eggs in various colors (the whites of eggs with partially cracked shells will absorb the dye for a more colorful salad)

Food coloring

1/4 cup mayonnaise (store-bought or homemade)

1/4 teaspoon salt

1/4 teaspoon pepper

Other mix-ins as desired, to taste: diced onion, Dijon mustard, relish, paprika


  1. Peel the eggs. To add more color, you can rub some of the peeled eggs with a drop of food coloring.
  2. Slice the eggs into small chunks.
  3. Mix chopped eggs with remaining ingredients until well-blended. Chill before serving.

Easter Egg Bread


5 1/2 tablespoons salted butter, cubed

1 cup milk

1 package instant yeast

1/3 cup granulated sugar

4 cups flour

2 raw eggs (plus 1 raw egg for egg wash)

3-4 Easter eggs, unpeeled

1 tablespoon water

2 tablespoons colorful sugar sprinkles


  1. In a small saucepan over medium heat, heat butter and milk until butter is melted, stirring frequently. Remove from heat and cool to 115°. Add the yeast and let mixture sit for about 10 minutes, or until it becomes foamy.
  2. In a stand mixer with the dough hook, mix together sugar and flour. Add two raw eggs and the yeast mixture. Mix on medium speed until the dough pulls away from the bowl.
  3. Turn out dough onto a floured surface and knead by hand for about 8 minutes, until elastic. Place dough in a large greased bowl, flipping once to coat all sides of the dough. Cover with a kitchen towel and put the bowl in a warm place. Let it rise for about 45 minutes, or until doubled in size.
  4. Punch dough down and turn it out onto a floured surface. Cut the dough into three equal pieces. Roll each piece into a 16-inch rope.
  5. Preheat the oven to 375°. Transfer ropes to a parchment-lined baking sheet. Braid the dough, then form the braid into a ring shape. Pinch the ends together. Cover and let rise for 20 more minutes. Place whole, unpeeled Easter eggs into braided rope for decoration.
  6. Whisk together remaining raw egg and water. Brush the mixture over the dough. Top the bread with sprinkles.
  7. Bake bread until golden brown, about 20 minutes. Transfer to a wire rack to cool. (Baked eggs can be eaten but will likely taste overcooked.)

Scotch Easter Eggs


1 pound ground breakfast sausage

6 Easter eggs, peeled

1 cup flour

1 egg, beaten

1 cup seasoned bread crumbs


  1. Heat oven to 400°.
  2. Separate sausage into six equal portions. Flatten into discs.
  3. Place one Easter egg on each disc and wrap the sausage around the egg, completely enclosing it.
  4. Roll sausage bundles in flour, shaking off excess. Then roll bundles in beaten egg, followed by bread crumbs.
  5. Bake on an ungreased cookie sheet for 35 minutes, or until sausage is cooked through.

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By Jennifer Billock

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