What to do with leftover Easter eggs

Are leftover Easter eggs taking up space in your
refrigerator? Wondering what to do with them?
Forget about deviled eggs!
I’ve resurrected a couple of recipes
we’ve posted in the past – Teereet (Tirit) and Armenian Potato-Egg Salad. So…go to your fridge, and get cracking!

Teereet: A Kalajian family favorite!

 Teereet (Tirit): an Easter-time treat

Technically, you’re supposed to eat Teereet the Saturday night before Easter, but it tastes just as good afterwards, too!

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

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 recipe.

Armenian Potato-Egg Salad
Yield: 4-6 servings
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
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.)

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  1. SHAKUEY201 April 1, 2013 at 2:24 pm

    I always thought tirit was the name for the potato salad

    1. Robyn April 1, 2013 at 8:53 pm

      I only know tirit as Armenian egg salad. Maybe this name is strictly a Dikranagerdtsi thing??


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