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Now that the Easter bunny has come and gone, and Easter hunts have ended, there’s just one teeny problem: what are you ever going to do with all those perfectly good leftover eggs?
Well, for all you intrepid cooks (and kid chefs in training) out there, we’ve got some ideas! Since most dyed Easter eggs (especially those used for hunts) have been hard-boiled already, we start with an old favorite recipe: deviled eggs. You probably remember them from your own childhood—you know, the ones with yolk mixed with mayonnaise, and stuffed back into the white? Here they are, updated with some “heart healthy” touches such as light mayonnaise and nonfat yogurt. And then, for adventurous eaters, check out some gourmet options as well.