Easter leaves many families with too many hard-boiled eggs. “What shall we make with them?” Such a question arises every year. Apart from popular egg spread, eggs can be used in a number of other meals, often enhancing our festive menu.

Ready-in-a-minute filled eggs delicacy

For 8 eggs you will need: 100 g cream cheese or fine quark, different types of cheese, 50 g high-quality ham, pepper, salt, Dijon mustard, green onion and herbs (parsley, chives).
 
Peel the eggs, cut lengthwise and remove egg yolks. Mix butter and cream cheese, separately, with egg yolks and 2 teaspoons Dijon mustard, then put together. Finely cut or grate other ingredients, season and put the mixture in egg whites. Decorate with chives or parsley.

Egg mouse as an easily-made alternative to egg spread

For 6 eggs you will need: ½ Tartar sauce, ½ white yoghurt, 2 cloves of crushed garlic, salt, ground pepper and vegetable for decoration.

Finely grate the eggs, mix with Tartar sauce and yoghurt. Add garlic, season with salt and pepper. Serve with bread and decorate with your favourite vegetables.

Original egg pie

You will need 6 hard-boiled eggs, 3 raw eggs, 2 pieces of white bread (rolls), 50 g butter, 100 ml cream, teaspoon of salt, teaspoon dill, teaspoon parsley and pepper.

Mix egg yolks with butter, add salt, pepper and rolls soaked and squeezed. Cut dill and parsley, eggs and beat the cream. Mix together and put in whipped egg whites. Bake in a pie mould for about 30 minutes at 180 °C. Decorate the pie with the last egg and dill.

Enjoy Easter carolling and then enjoy the meals.