Try as they might, the friends and family who gathered around my dining table yesterday for Easter could not eat all the food. I didn’t think I overdid it, but I did. Included in all the leftovers crammed in my refrigerator this morning are deviled eggs, so I’m searching for ideas to use them in new ways. Here are some of the creative uses for leftover deviled eggs that I’ve found so far.

  1. Pan-Crisped Deviled Eggs on French Lettuces: The deviled eggs stay deviled eggs in this recipe, but they’re served in a way I’ve never considered. The stuffed side is fried for a few minutes in the pan and some of the stuffing is used as a dressing.
  2. Deviled Eggs Au Gratin: Deviled eggs rest on spinach leaves, are topped with a white sauce, and baked in the oven.
  3. Deviled Egg Spread: You’ll have to disassemble half the eggs to make this dip because half the egg whites get chopped up and added to the whites and yolks that have gone into the food processor. I imagine a Triscuit-like cracker would be great with this.
  4. Ham & Cheese Melt Deviled Eggs: This recipe calls for chopped ham in the filling of the deviled eggs. If you already have the deviled eggs made and you have leftover ham from Easter, just chop the ham into small pieces and push some down inside each deviled egg. Then top with cheese and proceed with the recipe.
  5. Deviled Egg Chef Salad: Instead of plain hard-boiled eggs going on top of this salad, leftover deviled eggs become part of the dish.
But I bet you have leftovers beyond eggs. If so, check out these leftover ideas:

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.