5 Easy Egg Dishes to Take Advantage of Easter Markdowns

The Easter holiday means you can stock up on eggs for an extremely low price. If you’ve filled your fridge with dozens of eggs, here are five easy recipes to help you use them all. Since protein packed eggs aren’t just for breakfast, you’ll find egg dishes perfect for any meal of the day, including dessert!

1.     Dutch Pancake

Dutch pancakes are a simple breakfast recipe.


  • 8 eggs
  • 2 cups flour
  • 2 cups milk
  • ½ cup butter


  1. Whip the eggs, flour, and milk together until smooth. You can use a whisk or a blender.
  2. Place the butter in a 9X13 pan.
  3. Put the pan in the oven and preheat to 400 degrees Fahrenheit.
  4. When the oven is ready, use oven mitts and carefully remove the pan with the melted butter.
  5. Carefully pour the prepared batter into the hot pan.
  6. Put it back in the oven, and bake for twenty minutes.
  7. Your Dutch pancake will puff up and be lightly browned. Remove it from the oven, and cut into squares to serve.
  8. Top with maple syrup if desired!

2.     Egg Salad Sandwiches

Egg salad sandwiches are the perfect solution for any extra hard boiled eggs you colored for an egg hunt. Just be sure the eggs haven’t been sitting out in the sun, or out of the fridge for more than a couple of hours.


  • 8 hard-boiled eggs
  • ½ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • ¼ cup chopped celery
  • Salt and pepper to taste
  • Lettuce leaves
  • 8 slices of bread


  1. Finely chop hard-boiled eggs and place in a large bowl.
  2. Stir in the mayonnaise, mustard, and celery.
  3. Season to taste.
  4. Spread egg mixture on four slices of bread.
  5. Top each sandwich with lettuce and the remaining bread.

3.     Egg Drop Soup

This simple soup will warm you up on a rainy spring day!


  • 4 cups chicken broth
  • 4 eggs, beaten
  • 1 ½ teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon chopped chives
  • Salt and pepper to taste


  1. Combine broth, soy sauce, and sesame oil in a medium saucepan.
  2. Bring to a boil over medium-high heat.
  3. Slowly pour the beaten eggs into the boiling liquid while stirring.
  4. Season with salt and pepper.
  5. Ladle into bowls and enjoy.

4.     Breakfast Burritos

Scrambled eggs make the perfect breakfast burrito filling.


  • 12 slices of bacon
  • 12 eggs, beaten
  • 10 flour tortillas
  • 1 ½ cups shredded cheddar cheese
  • Salt and pepper to taste


  1. In a large frying pan, fry the bacon until crisp.
  2. Carefully drain the majority of the grease into a heat-proof container, leaving about a tablespoon in the pan.
  3. Carefully pour the beaten eggs into the hot grease left in the pan.
  4. Scramble over medium heat.
  5. Remove eggs from heat and stir in cheese.
  6. Dice cooked bacon, and add to eggs.
  7. Season with salt and pepper, and mix well.
  8. Place ¼ cup of the egg mixture on each tortilla.
  9. Roll up, burrito style.
  10. Eat now, or place in a freezer-safe bag to freeze for later.
  11. To reheat frozen burritos, place on a plate and microwave for ninety seconds, or until hot.

5.     Lemon Pudding

You may never go back to instant boxed pudding after tasting this dessert!


  • ¾ cup sugar
  • ½ cup flour
  • 2 ½ cups milk
  • 3 large egg yolks, beaten
  • 2 tablespoons grated lemon zest
  • Pinch of salt
  • ½ cup lemon juice
  • 2 tablespoons butter


  1. Put sugar and flour in a 2-quart saucepan. Whisk well.
  2. Slowly stir in milk, whisking until smooth.
  3. Add egg yolks, lemon zest, and salt. Stir well.
  4. Cook over medium-high heat while stirring.
  5. Continue cooking until mixture is thick and bubbly.
  6. Remove from heat and stir in lemon juice and butter.
  7. Pour into a large bowl and let cool to room temperature.
  8. Cover with plastic wrap and refrigerate.

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