If you’re like me, you’ve made extra hard-cooked eggs for Easter so that there are some leftover to serve in other ways. Here are several easy-to-prepare recipes that I’ve posted before, but are worthy of repeating.

Teereet (Tirit) – Armenian-style egg salad

Teereet (Tirit): Armenian-style Egg Salad
Serves 3-4
Ingredients:
6 to 8 hard-cooked eggs, peeled, and coarsely chopped
1/4 cup finely chopped flat-leaf parsley
1 small onion, finely chopped
salt, pepper, allspice, to taste
a drizzle of extra virgin olive oil
Directions:
Gently combine the chopped eggs, parsley, onion and seasonings.Then drizzle a little extra virgin olive oil, tossing lightly. Cover and chill until ready to serve. Serve with your favorite chorag,  lavash, or simit recipe. 

Potato-Egg Salad (Photo from wordsofdeliciousness.com)

Potato-Egg Salad
Yield: 4-6 servings
Ingredients:
1 lb. boiled potatoes, peeled, cooled and sliced
4 hard-cooked eggs, peeled and roughly chopped
½ cup parsley, chopped
1 small onion, finely chopped
Dash allspice
Salt and pepper to taste
Olive oil, to taste
Directions:
1. Place sliced potatoes and chopped eggs in a large mixing bowl.
2. Gently toss in the parsley, onion and seasonings.
3. Lightly dress with a little olive oil.
(Note: If you’d like, you can add a little white vinegar or fresh lemon juice with the olive oil.)

Deviled Eggs

Deviled Eggs
Yields 12 halves

6 large eggs, hard-cooked in the shell


Cooking directions:
Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove saucepan from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water. Have a bowl of cold water ready. Gently crack the eggshells all over and let them sit in the bowl of cold water for 5 minutes. Peel the eggs**, cover and chill for at least 1 hour.
**Peeling hard-cooked eggs:
Gently roll eggs between your hands to loosen the shell, then peel. If the shell is too hard to peel, hold the egg under cold water while peeling.

Deviled Egg Filling ingredients and directions for 6 eggs:
In a bowl, mash together until smooth:
Yolks from 6 eggs
¼ cup mayonnaise
2 or 3 Tbsp. plain yogurt
1 tsp. prepared mustard
½ tsp. salt
Dash Aleppo red pepper or black pepper
NOTE: The options for the egg filling are endless. You can add chopped olives, pickle relish, parsley, flaked seafood, chopped basturma, chormees, chopped onions, etc.
To assemble:
Cut shelled eggs in half lengthwise; remove yolks.
Prepare filling as described above.
Spoon filling evenly among the 12 egg halves.
Sprinkle tops with paprika.

Sonia Tashjian’s Eggs with Herbs

Eggs with Herbs – Sonia Tashjian’s left-over Easter egg creation
Ingredients:
Approx. 1 lb. (1/2 kg.) of Swiss chard leaves thoroughly washed, and chopped (Fresh spinach may be substituted)
1 onion, chopped
1 tablespoon of butter or ghee
1/2 teaspoon of sumac
1/2 teaspoon of black pepper
 red pepper, to taste
salt, to taste
 Approx. 8 oz. (200 gm) of cheese, shredded (any good melting cheese will do)
3 or 4 hard-cooked eggs, peeled and sliced

Preparation:
Melt 1 Tablespoon of butter or ghee in a skillet. Fry the onion, then add the chopped chard, sumac, black pepper, salt and a pinch of red pepper; cook for 5 minutes. Spread the onion –chard mixture in a baking dish, arrange the sliced eggs on top of the onion and chard, then top with the shredded cheese.  Bake in a moderate oven (350 degrees), until the cheese is melted.