When I make hard-boiled eggs, I always do a dozen at a time. Between breakfast-on-the-go and lunchboxes, we usually polish off the stash in a couple days. But, when the family starts to bore of basic boiled eggs or I’ve made way too many (like a post-Easter surplus), I use them as the protein base for quick and easy recipes – like my Turmeric Quinoa Egg Salad Spread.

Read on to get this healthy-boosting recipe that uses leftover hard-boiled eggs:

This easy egg recipe is reminiscent of a classic egg salad, except that the eggs are mashed up finer . . . . and then quinoa is added for extra texture and protein. Each serving has 125 calories and almost 8 grams of protein (see recipe for full nutrition facts).

No mayo was used in the making of this egg recipe, instead a bit of plain Greek yogurt creates creaminess and helps to bind everything together. If you don’t do dairy, substitute a soy yogurt. Additionally, a bit of ground turmeric boosts the golden hue and also does a body good – you can read all about turmeric and get some other great turmeric ideas at 8 Golden, Good-For-You Turmeric Recipes.

In case you didn’t know, hard-boiled eggs with the shell on are safe to keep in the refrigerator for up to one week – if peeled, only about five days. Another perk of leaving the shell on is that you can use a pen to write the expiration date on each – first in, first out!

How do you use your leftover hard-boiled eggs? I’m always looking for new ideas, please share in the comments, XOXO, Jennifer 

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Turmeric Quinoa Egg Spread

Use leftover hard-boiled eggs and quinoa to make this quick and easy egg salad spread that is delicious on toast, a salad or straight from the bowl.

Servings: 2 servings

Ingredients

• 2 large hard-boiled eggs peeled
• 2 tablespoons plain Greek yogurt
• 2 teaspoons lemon juice
• ½ teaspoon ground turmeric
• ½ teaspoon garlic salt
• ½ cup pre-cooked and cooled quinoa

Instructions

1. Chop up eggs, including yolks, and place in bowl.
2. Add Greek yogurt, lemon juice, turmeric and salt and smash together with a fork.
3. Stir in cooled quinoa.
4. Serve cold, spread on toast or on a salad.

Recipe Notes