Creative ideas for Easter leftovers, especially eggs!

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By Tami Hoey By Tami Hoey

PHOENIX -- Chances are, many folks woke up this morning wondering what to do with all that food left over from Easter meals, especially all those hard-boiled eggs.

Chef Stephanie "Tess" Peterson joined us on Monday's Good Morning Arizona with some creative ways to put some of that food to good use.

The first step is taking the shell off the hard-boiled egg. "What you do is you crack the bottom of the hard-cooked egg," she instructs. "You take that shell off the bottom. And then you crack the top and take it off. Now, it has to be warm. It has to be just-cooked or pulled out of your fridge and left for about ten minutes." She then demonstrated how you actually "blow" into the hole on the top to get that shell off easily.

Another tip for cooking the eggs? "I put them in a pressure cooker for three minutes and then turn it off," she says. "Or bring your water to a boil. Set your timer for 12 minutes, turn off the heat and they're done."

Chef Tess Buffalo Chicken Eggs-n-Bacon salad
    4 hard-cooked eggs, peeled and coarsely chopped
    1 cup diced cooked chicken
    ¼ cup cooked bacon crumbles
    1/2 cup low-fat mayonnaise
    2 tablespoons celery, chopped
    2 teaspoons Dijon mustard
    ¼ cup blue cheese (optional)
    Hot wing sauce to taste
    Few dashes hot-pepper sauce
Directions: In a medium bowl, combine all ingredients. Scoop into bread or buns or top fresh greens for a salad.

Chef Tess Southwestern Chorizo Scotch Eggs
    4 large eggs, hard cooked and peeled
    2 tbsp flour seasoned with 1 tsp ancho-chile powder
    4 oz good quality turkey sausage
    4 oz chorizo or soy-rizo meat
    1 green onions, finely chopped
    1 tbsp fresh cilantro finely chopped
    1 egg, beaten
    Homemade dry breadcrumbs or a good quality crumb such as Panko
    Vegetable oil for deep frying
Directions: Heat the oven to 350 degrees
    Dust the hard boiled eggs rolling them in the ancho-seasoned flour.
    Place the sausage meats in a large bowl, add chopped green onion and cilantro and mix thoroughly.
    Divide the sausage meat into 4 equal portions.
    Form each portion into a flat cake large enough to fit around the egg. Work the sausage meat around the egg as evenly as possible whilst working hard to keep the egg shape and making sure there are no cracks. Place the meat coated eggs in the fridge for 15-20 minutes.
    Roll the boiled eggs in the seasoned flour followed by the beaten egg, then into the crumbs and press lightly to ensure a good coating.
    Mist generously with a spritz of vegetable oil, or coat lightly with oil using a pastry brush. Place on a cookie tray and pop into the preheated oven for 6 minutes or until golden brown all over.
Serve warm with fresh green salad and roasted chiles.

For more information on Chef Tess, you can visit her website: