Post-Easter (or picnic) hard-boiled eggs often have people hard-pressed to figure out what else to do with them beyond egg salad — although that can be mighty tasty, and I’ve got a recipe below. Here are some other ideas you might enjoy. (If you’ve already eaten all your eggs,bookmark this post for next season and beyond.)

One of my readers, Sheril C. of Escondido, was hunting for a casserole that used hard-boiled eggs, a white sauce and corn flakes. She remembered eating it after an Easter egg hunt in Leucadia in the 1960s. “Maybe someone in the Encinitas/Leucadia area will still have that recipe. It was delicious.”

Kallee K. of Escondido responded, “This is a ‘vintage’ recipe that we have made for years at our home. It disappears pretty fast, and you can serve it over toast points or English muffins. My girls love it.”

BAKED EGGS

8 hard boiled eggs, peeled

3-4 tablespoons sour cream

2 teaspoons mustard

1/2 teaspoon salt

Cut eggs in half. Remove yolks and mash with sour cream, mustard, and salt. Stuff egg whites with mixture.

Sauce:

1/2 cup chopped onion

2 tablespoons butter

1 can cream of mushroom soup

1 cup sour cream

1/2 cup shredded cheddar cheese

1/2 teaspoon paprika

1/2 cup sliced mushrooms, optional

Saute onion and butter until onion is translucent. Stir soup, sour cream, cheese and paprika into onion mixture,and mushrooms, if using. Pour half of sauce into a greased 7-inch-by-10-inch pan. Top with stuffed eggs. Pour remaining sauce over eggs.

At this stage you can refrigerate it overnight, or bake for 30 minutes at 350 degrees. Serves 8.

Marilyn H. of Vista sent a similar, but spicier, recipe. “I have not made these eggs in ages, but know they are great,” she wrote.

BAKED STUFFED EGGS

6 eggs, hard-cooked

1/2 cup ground cooked ham

3 scallions, minced

1 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/4 cup softened butter

2 cups Medium White Sauce (recipe follows)

1/2 cup shredded cheese

Grease shallow casserole. Preheat oven to 350 degrees.

Cut eggs in half lengthwise. Remove yolks. Combine yolks, ham, scallions, mustard, Worcestershire sauce and butter. Stuff egg whites with mixture. Arrange egg halves in casserole dish. Pour Medium White Sauce over all. Sprinkle with cheese. Bake in preheated oven for 30 minutes, until cheese is melted and white sauce is bubbly. Serves 6.

Medium White Sauce: In heavy saucepan, melt 4 tablespoons butter. Add 4 tablespoons flour; cook, stirring constantly, for 2 minutes, or until mixture is smooth and starts to bubble. Remove saucepan from heat. Add 2 cups hot milk all at once. Return saucepan to heat; stir vigorously with wooden spoon or wire whisk. Sauce will be thickened and smooth in about 1 minute. Add 1 teaspoon salt and 1/4 teaspoon white pepper; cook over low heat for 10 minutes, stirring occasionally.

Cheryl C. of Vista added this recipe for an egg casserole topped with cornflakes. She found it at allrecipes.com, contributed by Kathy Christiansen, who wrote: “Most people dread all the leftover hard-cooked eggs they have at Easter. But not me! That’s when I usually prepare one of my family’s favorite dishes. The shrimp and curry powder give great flavor to ordinary eggs.” You can omit the curry powder, of course, if you prefer.

EASTER STUFFED EGGS

6 hard-cooked eggs

3 tablespoons mayonnaise

1 teaspoon grated onion

1 teaspoon salt, divided

1/8 teaspoon pepper

1 can (4.25 ounces) shrimp, drained, divided

4 tablespoons butter or margarine, melted, divided

3 tablespoons all-purpose flour

1 1/2 teaspoons curry powder

2 cups milk

1/4 cup crushed cornflakes

Cut eggs in half lengthwise. Set whites aside. In bowl, mash yolks. Add mayonnaise, onion, 1/2 teaspoon salt and pepper. Chop 1/4 cup of shrimp; add to yolks. Mix well; spoon into egg white halves. Place in a greased 8-inch square baking dish; set aside. In saucepan, blend 3 tablespoons of butter, flour, curry powder and remaining salt until smooth and thickened. Add milk; cook and stir over medium heat until smooth and thickened. Add remaining shrimp. Pour over eggs. Mix crumbs with remaining butter; sprinkle on top. Bake at 375 degrees for 20 minutes or until heated through. Serves 4.

You can’t go wrong with a good egg salad. I found this recipe from the Iowa Egg Council.

LEMON DILL EGG SALAD

6 hard cooked eggs, chopped

2 green onions, finely chopped

1 stalk celery, chopped

2 strips bacon, crisply cooked and crumbled

1/2 cup red bell pepper, chopped

1/2 teaspoon lemon pepper

1 teaspoon dried dill weed

3/4 cup reduced-fat ranch salad dressing

Toss all ingredients together and chill for at least 1 hour. Good with sliced tomatoes and lettuce leaves on a French roll or your favorite bread.

(c) copyright 2015 Laura Groch