Monday, April 1, 2013

What to do with leftover Easter eggs

Are leftover Easter eggs taking up space in your refrigerator? Wondering what to do with them?
Forget about deviled eggs!

I've resurrected a couple of recipes we’ve posted in the past - Teereet (Tirit) and Armenian Potato-Egg Salad. So...go to your fridge, and get cracking!
Teereet: A Kalajian family favorite!

 Teereet (Tirit): an Easter-time treat

Technically, you're supposed to eat Teereet the Saturday night before Easter, but it tastes just as good afterwards, too!

6 to 8 hard-cooked eggs, peeled, and coarsely chopped
1/4 cup finely chopped flat-leaf parsley
1 small onion, finely chopped
salt, pepper, allspice, to taste
a drizzle of extra virgin olive oil

Gently combine the chopped eggs, parsley, onion and seasonings.Then drizzle a little extra virgin olive oil, tossing lightly. Cover and chill until ready to serve. Serve with your favorite chorag recipe.

Armenian Potato-Egg Salad
Yield: 4-6 servings
1 lb. boiled potatoes, peeled, cooled and sliced
4 hard-cooked eggs, peeled and roughly chopped
½ cup parsley, chopped
1 small onion, finely chopped
Dash allspice
Salt and pepper to taste
Olive oil, to taste
1. Place sliced potatoes and chopped eggs in a large mixing bowl.
2. Gently toss in the parsley, onion and seasonings.
3. Lightly dress with a little olive oil.
(Note: If you’d like, you can add a little white vinegar or fresh lemon juice with the olive oil.)


  1. I always thought tirit was the name for the potato salad

    1. I only know tirit as Armenian egg salad. Maybe this name is strictly a Dikranagerdtsi thing??