Deviled Eggs with Tapenade (pictured above)

by Michael Vyskocil, photography by Nikola Tzenov

After-Easter Egg Dishes

The Easter Bunny has come and gone, and while everyone knows what to do with all the candy left behind (eat it), it’s not entirely clear what to do with all those crafty, colorful, hard-cooked eggs.

We’ve done the work for you! Check out these delicious and egg-citing recipes: Scotch eggs, deviled eggs topped with olive tapenade and herbed egg salad served in tortillas.

Deviled Eggs With Tapenade

Deviled eggs are classic American fare at spring and summer picnics, family reunions and church suppers. They’re also sometimes referred to as stuffed eggs. Did you know you can find deviled egg-like dishes in Russian, French, British and Scandinavian cuisines?
The word deviled means to combine food with hot or spicy seasonings, such as red pepper, mustard or Tabasco sauce. This recipe is ideal for making bite-sized hors d’oeuvres for a springtime celebration.

Makes 12 as an hors d’oeuvres.

3 slices fresh, sturdy white breadCayenne pepper, to taste
6 yolks from 6 hard-cooked eggs, cooked whites halved and reservedTabasco sauce, to taste
2 tablespoons mayonnaiseTapenade (recipe follows), for garnish
1 teaspoon ground mustardFresh snipped chives and dill, for garnish
Coarse salt and freshly ground black pepper, to taste
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper
  2. Trim crusts from bread slices. Cut each slice of bread into quarters. Place bread pieces on prepared baking sheet in oven and toast for approximately 8 to 10 minutes. Remove pan from oven and transfer toasted bread slices to a wire rack to cool slightly.
  3. Place a sieve over a medium mixing bowl. Press egg yolks through the sieve using a rubber spatula. Add mayonnaise and ground mustard to egg yolk mixture and stir to combine. Season mixture with salt, black pepper, cayenne pepper and Tabasco sauce to taste.
  4. Place deviled egg mixture into a disposable plastic pastry bag fitted with a large plain tip. Pipe deviled egg mixture into the hollow in each egg white half. Place one filled slice of egg atop each toasted bread piece.
  5. Top deviled egg filling with a dab of tapenade (recipe follows) and a piece or two of freshly snipped chives and fresh dill.
  6. Serve immediately.


Serve this olive spread as an hors d’oeuvre on top of deviled eggs served on toasted bread slices. It’s also great in sandwiches or placed atop grilled chicken or fish.

Makes about 1 cup.

1 cup Kalamata olives, pittedFreshly ground black pepper, to taste
1 garlic clove, peeled2 teaspoons Dijon mustard (optional)
2 teaspoons capers, drained and rinsed2 teaspoons chopped dill (optional)
Zest of half a lemon1 to 2 tablespoons extra-virgin olive oil
  1. Coarsely chop olives, garlic, capers and lemon zest on a parchment-covered cutting board. Place chopped mixture in a bowl.
  2. Add pepper, mustard and dill (if using) to olive mixture. Stir in enough olive oil to bind all ingredients together. Refrigerate for up to 3 days in a covered airtight container.

Scotch Eggs

Despite their name, Scotch eggs are not Scottish at all. They originated in North Yorkshire, England, where hard-cooked eggs were wrapped in fish-meal paste and enjoyed among the region’s seafarers. They’re also referred to as “Scotties.” Today, you can still find this egg dish served in pubs throughout England, Ireland and Scotland. Although Scotch eggs are generally prepared and served fried, this baked version offers a delicious, lower-calorie variation on the traditional recipe.

Makes 6 servings.

1 pound lean ground pork sausage1 teaspoon chopped fresh thyme leaves
1 large whole egg, plus 3 whole eggs, lightly beaten1 cup plain breadcrumbs
1 teaspoon kosher salt 6 hard-cooked eggs, peeled
1/2 teaspoon freshly ground black pepper1 1/2 cups all-purpose flour, for dredging
1 tablespoon finely chopped fresh Italian flat-leaf parsleyFresh lettuce leaves and sliced strawberries, for serving platter
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a medium mixing bowl, stir together sausage, 1 whole egg, salt and pepper until just combined. Scoop six equal portions of the sausage mixture onto a parchment-lined baking sheet. Using dampened hands, form each portion into slightly rounded discs.
  3. Add chopped parsley and thyme to breadcrumbs in a medium bowl and stir to combine.
  4. Place 1 hard-cooked egg in the center of each sausage disc and draw sausage around the egg, encasing the egg completely within the sausage meat. The finished shape should resemble a large, round meatball.
  5. Place flour, beaten eggs and seasoned breadcrumbs into three separate medium bowls. Roll 1 sausage round in the flour, coating exterior of round evenly with flour. Dip round into the beaten eggs, then into the breadcrumbs, rolling gently to coat.
  6. Transfer coated sausage rounds to prepared baking sheet and bake for approximately 35 to 40 minutes. Remove Scotch eggs to a rack to cool slightly before serving. Place eggs on a platter lined with fresh lettuce leaves and sliced strawberries.

Egg Salad Wraps

Makes about 4 servings.

8 large eggs, hard-cooked and peeled1 teaspoon freshly chopped Italian flat-leaf parsley
1 scallion (white and green parts), finely choppedCoarse salt and freshly ground black pepper, to taste
1/2 cup mayonnaise4 large flour tortillas
Zest of 1/2 lemonFresh lettuce leaves, washed well and dried
1 teaspoon freshly chopped tarragon1 pound fresh asparagus, cooked until tender but still bright green
  1. Place eggs in a large mixing bowl. Using a pastry blender, chop eggs until coarse pieces form. Add chopped scallion, mayonnaise, lemon zest, tarragon and parsley to chopped eggs; stir to combine. Season to taste with salt and pepper.
  2. Lay out tortillas on a work surface. Place several lettuce leaves and 2 to 3 asparagus spears on the tortillas. Evenly divide egg salad among the tortillas; season to taste with salt and pepper. Roll up the tortillas, encasing egg salad, lettuce and asparagus inside. Serve immediately or keep refrigerated until ready to serve.