It sure was fun coloring all those eggs for Easter, wasn't it? But now you're left with dozens of them taking up space in your refrigerator. Eastern Europeans are crazy for hard-cooked eggs and use them in many recipes. Here are some egg-cellent ideas. And keep these in mind if you're dealing with that problem, too!
01 of 10Hard-cooked eggs are very popular in some Eastern European cultures like Polish, Russian, Ukrainian, Lithuanian, Hungarian and others. In the old days, it was a relatively economical source of protein for farmers who usually raised chickens. This recipe combines the flavors of spring -- asparagus and eggs.
02 of 10
Hungarian Stuffed Beef Roll Recipe - Husos Tekercs
Hungarian Stuffed Beef Roll or Husos Tekercs (literally "rolled meat") is a prime candidate for economical cuts of beef because it's braised until fork-tender on the stovetop. The beef is stuffed with ground pork and hard-cooked eggs -- a favorite in Hungarian cooking -- and is another example of Eastern Europeans' love of tucking food surprises in other foods.
03 of 10
Polish Stuffed Eggs, or jajka faszerowany, does double duty with leftovers, using eggs and ham. The filling also sports cheese, sour cream and mustard. What sets them apart is the broiled polonaise-style buttered bread crumb topping.
04 of 10Smoked Hungarian sausage is the star in this one-pot comfort food dish of layered potatoes and hard-cooked eggs smothered in sour cream and bread crumbs.Continue to 5 of 10 below.
05 of 10
This recipe for Hungarian potato-ham casserole or rakott krumpli sonkaval is layered with leftover ham, potatoes and hard-boiled eggs. Some cooks use a combination of ham and smoked Hungarian sausage or all sausage as in Hungarian Rakott Burgonya (above).
06 of 10
A żur (ZHOOR) or sour, the base for this soup, is created by fermenting rye flour with water in a jar or crock for up to five days. So start the sour ahead of time! This is a hearty soup which, in Poland, is often served before obiad (the main meal of the day).
07 of 10
Polish Salmon Turnover Recipe - Kulebiak
The Welsh have their pasties, the Italians their calzones and Hispanics have empanadas. The Poles call their version of pocket meals kulebiak, while Russians call them kulebyaka.
08 of 10
Russian cabbage pie or kulebjaka or kulybyaka is similar to a savory turnover like a Mexican empanada or Italian calzone. Kulebjaka can be made with a flaky puff pastry or pie dough, or a yeast dough as it is here. The fillings vary from vegetarian to meat to the famous salmon filling, and is known as kulebiak in Poland and kuliabiaka in Belarus. What seems to remain constant is the addition of lots of chopped hard-cooked eggs.Continue to 9 of 10 below.
09 of 10
White borscht soup -- biały barszcz -- is typically eaten on Easter Sunday morning and is made with most of the foods from the świecónka basket blessed on Holy Saturday.
10 of 10
Here is another cookie recipe that makes use of hard-cooked egg yolks PLUS one fresh egg yolk. This is known as a ciasto cruche or flaky/crumbly dough in Polish, which refers to their delicate texture not that the dough is crumbly!