Hard cooked eggs are good for up to 7 days in the fridge, so you’ve got a week to make it through your pastel-and-tie dye masterpieces. Unless, of course, you left them hiding at room temperature overnight Saturday night. If that’s the case, hop those babies straight to the trash.
- Plain. I peel them, chop into chunks with a fork, and sprinkle on some salt and pepper. Maybe with a little bit of melted butter. Good at breakfast or for a snack.
- Egg Salad. I do mine in a sandwich. Toast the bread first to avoid getting soggy. Add bacon, lettuce and tomato for a little extra flavor. And if you're brown-bagging, pack your salad separate from your bread and assemble at lunch time.
- Slice or quarter and add to a lettuce salad. Sprinkle on some leftover, chopped-up Easter ham too.
- Quick Breakfast quesadilla. Top a tortilla with shredded cheese and nuke in the microwave just until the cheese melts (maybe 30 seconds to a minute, depending on your tortilla size and generosity with the cheese). Top with chopped hard-boiled egg, pre-cooked crumbled bacon, and salsa. Fold in half and cut into triangles.
- Breakfast sandwich. Top one half of a toasted English muffin with a slice of ham (or Canadian bacon, sausage patty, or bacon), sliced hardboiled egg, and a slice of cheese (American, swiss, whatever). Warm under the broiler or in the microwave to melt the cheese (it'll also help the egg stick together while you eat it), then top with your remaining muffin half.
- Ever Tried Creamed Hard Boiled Eggs with Onions? Or Texas Mashed Potato Salad? Warm Spinach Salad with Eggs and Bacon? Me either, actually, though that spinach salad sounds yummy.