What do I do with all these leftover Easter eggs?

Almost everyone has leftover Easter eggs that have been either dyed or decorated and in your house, nothing goes to waste. “The more the merrier,” I say. So, what is one to do with all of these colored boiled eggs? I have the answer.

I created an after-Easter breakfast and lunch toast. The breakfast Cuban toast contains all of the yummy components of a breakfast Cuban including ham, Swiss cheese, mayonnaise, mustard and instead of scrambled eggs, sliced boiled egg. It is a quick and easy toast for breakfast on the go.

Breakfast Cuban Toast

Print Recipe

Serves: 4

Ingredients

4 slices Italian bread
2 tablespoons mayonnaise
2 tablespoons stone-ground Dijon mustard
4 thin slices Swiss cheese
4 thin slices deli ham
2 leftover boiled Easter eggs, peeled and sliced widthwise
Garnish: chopped fresh chives

Instructions

Preheat the oven to broil on high.

Toast the slices of bread until golden brown.

Combine the mayonnaise and mustard in a small bowl.

Spread a tablespoon of the mayonnaise-mustard mixture over each toast.

Layer a slice of cheese, ham, and few egg slices on top. Garnish with the chives.

My second toast creation is a deconstructed tuna fish toast. Instead of making the tuna fish salad and spreading it over toasted bread, I am highlighting each component. A creamy, fresh dill aioli is slathered on the toasted bread, followed by pieces of freshly cooked tuna, colorful coins of pickled zucchini and squash, slices of boiled egg, and finished with fresh dill. This is a tuna fish sandwich that is packed with flavor.