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Each year there is one food that is leftover after Easter more than any other. That one food is hard-cooked eggs. While there isn't anything wrong with the standard egg salad and deviled eggs, there's only so much of that a person can eat before tiring of it.

Here are two ideas that are a little different than the same-old-same-old leftovers. We like both recipes equally, and I try to make them healthier by adding turkey products to replace the usual pork.

Scottish Eggs
 
1 lb bulk turkey sausage
6 hard cooked eggs
1 uncooked egg
1 teaspoon water
Breadcrumbs
     
Shell the hard-cooked eggs and wrap in sausage making sure the egg is coated evenly.
Roll them in the flour, shake off the excess, and put the eggs in the fridge for about an hour so the sausage firms up.
Lightly beat the remaining egg with the water.
Dip the sausage coated eggs into the beaten egg and roll in breadcrumbs.
Fry in deep hot oil until browned. Drain well on paper towels.
These are traditionally fried this way, but can alternately be baked in a 350 F degree oven until well browned.

Bacon and Egg Stuffed Tomatoes
 
6 large tomatoes
salt and pepper
6 hard boiled eggs-chopped
3/4 c diced celery
1/3 c mayonnaise (reduced or fat free is fine)
6 slices turkey bacon-cooked and crumbled
2 T chopped fresh parsley
1/4 t salt
1/4 t pepper
paprika
 
Wash tomatoes thoroughly. Cut tops from tomatoes; scoop
out pulp, leaving shells intact. Chop tomato pulp. Drain
tomato shells, and sprinkle inside with salt and
pepper.
 
Combine tomato pulp, eggs, celery, mayonnaise, bacon,
parsley, 1/4 t salt, and 1/4 t pepper; stir well. Fill
tomato shells with bacon and egg mixture. Sprinkle with
paprika. Makes 6