Tailgate Recipe: Egg Salad and Cheese Quesadillas

What to do with all of those leftover dyed Easter eggs in your fridge? How about trying out a new egg-cellent recipe. :)

We found this interesting (and yummy) sounding recipe from website Kalyn's Kitchen. Might not exactly work for a tailgate, but these would be delicious for a game viewing party at home.

**And just a friendly reminder, eggs that have been unrefrigerated for more than 2 hours are probably not be safe to eat. However, hard-boiled eggs will keep safely in the refrigerator for up to one week.

Egg Salad and Cheese Quesadillas
(makes 4 quesadillas)

4 hard boiled eggs
4 small size flour tortillas ( can substitute with whole wheat or low carb
tortillas if desired)
olive oil or non-stick spray for spraying tortillas and pan
2 tsp. Dijon mustard
2 tblsp mayo or light mayo
1 1/2 tblsp finely chopped green onion
1/2 tsp. Spike Seasoning (optional, or use other seasonings of your choice)
salt and fresh ground black pepper to taste
1/4 cup finely grated cheese (suggestion: the grocery store's prepackaged Mexican blend of four cheeses)

How to Prepare
Peel and cut hard boiled eggs into pieces about 1/2 inch. Mix eggs with Dijon, mayonnaise, chopped green onion, and Spike seasoning. Season to taste with salt and pepper.

Spray or brush olive oil on frying pan and on bottom side of tortillas. Spread egg salad mixture on half of each tortilla, not going clear to the edge so it doesn't fall out while quesadillas are cooking. Top egg mixture with 1 tblsp grated cheese, then fold the tortilla to make a half-moon shaped quesadilla.

Heat frying pan over medium-high heat, then cook quesadillas about 3-4 minutes per side, or until cheese is melted and they are slightly browned. Serve hot, with salsa on the side if desired.
SOURCE: Recipe and all photos in this post are from Kalyn's Kitchen.

There you have it...an easy and delicious recipe to recycle your Easter eggs. This recipe includes a very simple egg salad mixture, but spice up the recipe and try a more adventurous recipe -- a simple search online for 'egg salad recipe' will give you a LOT of options to choose from.

Do you have a staple recipe you use your Easter eggs for each year? Share them with us by emailing us at clemsongirlblog@gmail.com.

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Tailgating Recipe - From Easter Egg to Deviled Egg

One of my favorite tailgating munchies is deviled eggs - they are so tasty and we could always use a good serving of protein on gameday, right?

So with Easter right around the corner, I thought what better way to recycle all of those dyed Easter Eggs than to make deviled eggs...Yum!

I found this deviled egg recipe involving another tailgate fave, chicken salad on myrecipes.com and it sounds really tasty!

Lemon-Dill Chicken Salad-Stuffed Eggs


Ingredients

2 1/4 pounds skinned and boned chicken breasts
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground pepper
24 large hard-cooked eggs, peeled
1 cup mayonnaise
2 green onions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice

Preparation

1. Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill, covered with grill lid, over high heat (400° to 500°) 6 to 8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes.

2. Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Reserve yolks for another use.

3. Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.

4. Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.

Do you have a tailgating recipe you'd like to share? E-mail it to us at clemsongirlblog@gmail.com.

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