Chef Matt Abdoo Recommends You Make This With Leftover Easter Eggs

Easter is on its way, and as is the case with all the best holidays, this means a brand new batch of traditional treats to spice up your festive dinner table. Yep, you'll get to stuff your belly with everything from popular Easter candy to delicious roast lamb — and, of course, Easter eggs. After all, at no other time of the year is the humble egg more celebrated than during Easter, as people paint and dye their eggs to make them bright and glorious. 

Of course, all this egg decoration comes with an unfortunate side effect. It's easy to get carried away with the incredibly enticing egg-dying process and end up with far more festive Easter eggs than you know what to do with. Still, just because you might once again accidentally end up with a few dozen more colored eggs than you meant to, there's no reason to throw the excess eggs away. In fact, Matt Abdoo, the acclaimed chef and Food Network regular, has a handy trick for making those leftover Easter eggs disappear in a great and delicious way (via Food Network).  

Chef Matt Abdoo puts his extra eggs on Easter bread

According to chef Abdoo, the absolute best way to use your leftover dyed eggs is to incorporate them in delicious and eye-catching Easter bread (via Today). For maximum festivity, the chef recommends glazing the bread with cardamom, orange zest, and vanilla, and finishing the stunning display with some colorful sprinkles. The dish Abdoo is talking about is essentially a sweet bread known in Portuguese cuisine as folares (via Gourmetpedia), and as tsoureki in Greece (via The Mediterranean Dish). A traditional Easter Sunday treat, it incorporates whole eggs in the dough, which is generally styled into neat patterns — for instance, Abdoo's version is a round braid.  

Oh, and if the whole Easter bread thing sounds enticing but you've already eaten enough eggs to last you until Easter 2022, Abdoo has an extra hack for you. Just make the bread with the eggs, then remove them after it's cooled off — and replace them with clean plastic eggs that hide all sorts of cool surprises. Who says food can't be fun?