Three Recipes for Leftover Easter Eggs 

Simple formulas for some of our favorite deviled eggs in Washington.

Turn ornamental Easter eggs into edible treats like these from Firefly. Photograph courtesy of Firefly.

Easter eggs: pretty decorations yesterday, pretty useless today, unless you get cooking. We combed our Recipe Sleuth archives and found formulas for some of our top picks for deviled eggs in the city: Southern-style with chopped ham from Vidalia, Firefly’s version topped with garlic chips, and an Italian riff courtesy of 2 Amys, in which the eggs are drizzled with a bright herb sauce. 

Even dyed eggs are safe to use, as long as they’re stained with food-grade dye (most egg-coloring kits and dyes sold in supermarkets fall into this category). Otherwise, use common sense: Don’t eat eggs that were “hiding” in the yard all afternoon or that sat out in a basket for hours (see the USDA’s safety recommendations for more advice). And even if your fridge is full of uncooked eggs, these recipes are delicious enough to warrant the extra step of boiling. 

2 Amys’ Deviled Eggs With Green Sauce

Firefly’s Deviled Eggs with Garlic Chips and Smoked Paprika

Vidalia’s Deviled Eggs With Ham 

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Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.

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