[Ed. note: This column is on loan from March 2022. Yes, I know, it’s about Easter and the eggs on hand afterward, but let’s just go with the flow, all right? Besides, I spotted clearance chocolate at a store two days ago, 2.5 weeks after the holiday.]

Hopefully by the time you are reading this, the last of any leftover corned beef and cabbage has been eaten up, or the last of it is making its way into an impromptu Reuben as we bid farewell to the famous March holiday. 

You might be asking yourself, “What’s next to look forward to?”

Well, if you are like my family, it’s already time to think ahead toward Easter. [Ed. note: Or if you are reading a column post-Easter and four years in the future, maybe you have some eggs on hand.] If you’re like Walmart, you’re already planning Thanksgiving dinner, but that’s beside the point.

In the spirit of anticipation, though, it never hurts to think of what one can do with the leftovers from each of these annual holidays. Thanksgiving is an easy one, with more than a few options depending on the initial spread, but few give much thought to Easter.

Easter varies quite a bit for different sorts of folk. Some have a big family dinner, and others just look for the clearance chocolate at the store.

One of the most consistent norms of the holiday, however, would be hard-boiled eggs. While some forgo the actual egg-decorating and scavenger hunt, most will at the very least have some eggs to eat. If you just had the eggs around to hide for little kids, then you may be wondering what to do with them after the fun is over.

Since the topic of eggs in general tends to raise certain noses, I’ve thought of two quick and easy recipes to help use those post-painted eggs that are just taking up space in the fridge.

Deviled eggs

Deviled eggs are almost a standard when it comes to using hard-boiled eggs. They are so quick and easy to make that it shocked me to learn what I had been missing out on for so many years before taking the time to help prepare them. 

Once you have shelled your hard-boiled eggs, simply cut them lengthwise and remove the yolks from the outer whites. In a small bowl—even just a cereal bowl—combine yellow mustard, mayonnaise, salt and pepper, and a dash of Worcestershire sauce until you reach the desired flavor. 

Using a fork, mash the combination together and fluff with the tines when thoroughly combined. Then simply scoop your mixture into a zipper-seal bag, cut the corner off with a pair of scissors and squeeze into the empty whites. For an added touch, I would be remiss if I didn’t recommend a sprinkle of paprika to add both color and a certain flare in taste. 

If you’re like me, the eggs don’t last long with a winner like this.

Egg salad

Another, even simpler recipe is egg salad. If you can manage the deviled eggs, then this one is all the more straightforward. Instead of removing the yolks, chop up the whole egg and mix with the other ingredients that are used with deviled eggs. The only addition would be sweet relish. 

Depending on how much crunch you like, you can add chopped celery as well, but I find that the relish does it for me. When mixing these, however, I would recommend using more mayonnaise and gently folding to combine rather than thoroughly mashing together into a paste. This recipe is useful when preparing lunches for kids and a spouse.