How many Easter eggs will your family decorate this year? A dozen? More? By the time the last Easter basket is emptied on Sunday, and the official haul is counted, you could be looking at a fridge full of rainbow-colored hard-boiled eggs. How will you eat them all?

The easiest option is to peel and eat them with a sprinkle of salt or a few drops of balsamic vinegar or Tabasco. But there are only so many times you can snack on a plain egg before you get tired of them (and, again, you’ll have how many dozens?). Try these recipes to dress up hard-boiled eggs so your taste buds don’t get bored. And, if you haven’t yet dyed them, here’s a primer on exactly how to cook hard boiled eggs so they peel easily and taste great.

What’s your favorite way to eat hard-boiled eggs? Comment below and let us know!

Turkey Ramen

What you’ll need:
1 tsp. extra-virgin organic coconut oil
1 cup shredded carrots
4 cloves garlic, chopped
4 cups low-sodium organic chicken (or vegetable) broth, hot
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. red miso paste
4 tsp. finely chopped fresh ginger
2 cups cooked ramen noodles (whole-grain, if possible)
1 cup thinly sliced shiitake mushrooms
1 cup coarsely chopped bok choy
1 cup thinly sliced Napa cabbage
2½ cups shredded roasted turkey breast (approximately 12 oz.)
1 tsp. sesame oil
2 hard-boiled large eggs, cut in half
2 green onions, thinly sliced (for garnish; optional)
Find out how to make the recipe.

Hummus-Filled Eggs

What you’ll need:
5 hard-boiled eggs, cut in half lengthwise, yolks discarded*
4 Tbsp. prepared hummus
5 kalamata olives, chopped
Smoked paprika (to taste; optional)
*in other words – 5 egg whites
Find out how to make the recipe.

Salad Niçoise

What you’ll need:
2 Tbsp. red wine vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. coarse-grained Dijon mustard
½ tsp. ground black pepper
2 Tbsp. extra-virgin olive oil
6 cups shredded romaine (or Bibb lettuce or mixed greens)
1 (7-oz) can solid white tuna, packed in water, drained, flaked into large pieces
8 oz steamed green beans, cooled
4 boiled medium new potatoes, cooled, cut into bite-sized pieces
2 large hard-boiled eggs, quartered lengthwise
4 medium tomatoes, quartered
¼ medium red onion, sliced
8 black olives, pitted
2 Tbsp. finely chopped Italian parsley (for garnish; optional)
Find out how to make the recipe.

Breakfast Salad

What you’ll need:
2½ cups chopped kale
¼ medium red onion, chopped
1 medium tomato, chopped
¼ cup toasted sunflower seeds
2 slices cooked turkey bacon, chopped
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 Tbsp. all-natural vinaigrette salad dressing (your flavor choice)
½ ripe medium avocado, thinly sliced
2 soft-boiled large eggs, peeled, cut in half
Find out how to make the recipe.

Avocado Egg Salad Toast

What you’ll need:
8 large hard-boiled eggs, coarsely chopped
1 ripe medium avocado, slightly mashed
2 Tbsp. fresh lemon juice
½ tsp. sea salt (or Himalayan salt)
4 slices low-sodium sprouted whole-grain bread, toasted
1 cup watercress
Find out how to make the recipe.