Leftover Easter Eggs?

​Looking for something to do with those leftover slightly pink, blue, yellow and green hard boiled eggs from the family Easter egg hunt? Here are three easy ways to chop and eat your way out of the pastel remnants.

1) Egg Salad (the obvious choice):

Throw some sour cream, mayo or fake mayo (blegh!) in with chopped eggs, a few squirts of mustard, pickle relish, salt and pepper and smear on crackers, bread or raw veggies. If you get wild and crazy, you can even throw in some chopped celery, cilantro and curry powder for an exotic version.

2) Spinach Salad:

Combine a package of spinach with crumbled cooked bacon, chopped hard boiled eggs, thawed green peas, thinly sliced purple onion and whatever veggies you prefer in a salad (raw, thinly sliced beets are really good in this). Drizzle with a balsamic vinaigrette or a creamy ranch for a hearty salad.

3) Black Bean Soup:

Drain and rinse a couple cans of black beans and throw in a pot with a can of diced tomatoes and chilies, several garlic cloves (chopped), salt, pinch of cumin and some chicken broth. Cook for 30 minutes and mash half of the mixture and stir. Top with chopped boiled eggs and scallions.