So, Easter is over and some of you might have a whole bunch of (very pretty) hardboiled eggs sitting in your fridge. Personally, I would be thrilled -- I make a mean, low-fat egg salad, plus on FitSugar I just came across a new recipe for not-so-devilish eggs that I would love to try. But, today's your lucky day -- here are two tasty ideas for using up those eggs:

Kristen's Low-fat High-flavor Egg-salad

(I know there is quite the debate on whether to use yolks or not -- I keep about 1/3 the yolks in for the nutrition, but otherwise discard them. Do whatever your hungry little heart desires.)

• Chop eggs, using whatever portion of the yolks you want.
  
  
• Add enough fat-free mayo and brown deli mustard to get the desired consistency -- I like to use just enough to get everything stuck together.
  
  
• Sprinkle in some paprika or, my personal favorite, Tony Chachere's More Spice Seasoning -- not too much, just enough for a little kick.
  
  
• Eat on greens, a wrap, or by itself. Yum!
  

Not So Devilish Eggs recipe after the jump:

Not So Devilish Eggs (FitSugar)

• Cut the eggs in halves (length-wise) and remove the yolk.
  
  
• Fill the hole where the yolk was in each half with a scoop of hummus.
  
  
• Top with a few raw, slivered almonds and a pinch of paprika.
  
  
• Serve and eat!