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From Sunday’s Basket to Monday’s Lunch

Nothing says Easter like a bunch of kids gathered around the kitchen table, decorating eggs. But what to do the day after, or the day after that? You can only eat so many hard boiled eggs before they start to get boring.

We checked with some area chefs and foodies, and here are some of their recommendations.

Al Criscio, Jr., the deli manager and "chef de partie" at the Marketplace at Guilford Food Center, said his first thought when it comes to hardboiled eggs is a salad.

"A Niçoise salad, a Cobb salad, a chef salad," he said. "Hard boiled eggs go well pretty much in lots of salads."

The Marketplace Cobb salad includes grilled chicken, bacon, tomato, avocado, hardboiled egg, Gorgonzola, red onion, Romaine lettuce, and buttermilk ranch dressing.

Jim and Jody Reilly, the owners of Simon's Marketplace in Chester and Simon's Marketplace at Pilot Point in Westbrook, said they opt for egg salad and deviled eggs when it comes to their leftover hard boiled eggs at home. They use the same recipes that they use at their restaurants.

"There's no real secret to it for the egg salad," Jim Reilly says. "Use a little bit of dill or cilantro, and plenty of mayonnaise—the good stuff, Hellman's—and a tiny bit of lemon. Egg salad isn't really something I want to mess with. It's so good."

As for those deviled eggs? Reilly hands the phone to chef Corey Lein, who also works at Simon's.

"The trick to great deviled eggs? It's in the mayonnaise. You have to use homemade garlic aioli," he said.

Lein uses 1 to 2 tablespoons of a grainy mustard, three cloves of garlic, and four egg yolks. He then drizzles in oil slowly, slowly, slowly, as it emulsifies. Then he adds salt and pepper. He usually does it in a food processor, and then uses the food processor to the blend the yolks and homemade mayonnaise. He then uses a piping bag to put the yolks back into the eggs.

Ian Hagerty, a cheesemonger at Madison Cheese Shop & Cafe in Madison, doesn't like mustard in his mayonnaise, so he opts for a chipotle mayonnaise made by Sir Kensington's, with a sprinkle of cilantro on top. Madison Cheese Shop also sometimes stocks salade de fleurs, or salad flowers from France. The jar includes cornflower petals, marigold petals, and rose petals and they are a perfect add-in to egg salad, or to sprinkle on top of deviled eggs. If that sounds good, call first to make sure they have it in stock. If not, they can order it.

Christine Chesanek, the owner and cheesemonger at Fromage Fine Foods & Coffees in Old Saybrook, also searches the shelves of her store when it comes to fun ideas for leftover hard boiled eggs. She stocks a wide variety of gourmet mustards, mayonnaises, and sauces from several vendors, including Victoria Amory, a small-batch specialty food producer from Greenwich.

And, if you've done the egg salad and the deviled eggs (here's my current favorite recipe:  (www.zip06.com/special/20170406/deviled-eggs-with-homemade-garlic-aioli) and you're looking for something more, head on over to Google and type in "20 recipes for leftover hard-boiled eggs Los Angeles Times." ( http://www.latimes.com/food/dailydish/la-dd-20-recipes-leftover-hard-boiled-eggs-20160325-story.html )  The Times recommends a wide and creative range of uses, from mixing the hard boiled yolks into the dough for a shortcake recipe to anchovy pintxos, a Spanish tapa recipe. Another creative use is asparagus mimosa, which uses grated hard boiled eggs in a tarragon vinaigrette over slim, flavorful asparagus, a recipe that is perfect for spring. You can find a recipe for that on Epicurious. (http://www.epicurious.com/recipes/food/views/asparagus-mimosa-236717 )