Creamy Mustard Egg and Quinoa Bake: The Ultimate Comfort Food for Leftover Easter Eggs

This deliciously satisfying quinoa bake is an absolutely wonderful way to transform those leftover boiled eggs into a gourmet meal, though you might find yourself boiling extra eggs just for the sheer joy of making it! Picture this: perfectly halved hard-boiled eggs, nestled into a fluffy base of cooked quinoa (or rice), all generously blanketed in a rich, creamy, and savory white sauce that gets its lively kick from a generous amount of Dijon mustard and a delightful hint of cheesy goodness. Serve this comforting bake with a crisp, vibrant green salad, and you’ll have a light yet deeply satisfying dinner that feels both wholesome and indulgent. This recipe isn’t just about using up leftovers; it’s about creating a truly memorable meal. (Skip to recipe.)

As winter’s embrace begins to loosen, the subtle whispers of spring finally start to peek around the corner, especially here in the northern reaches. Just yesterday, I could have sworn I caught the faintest glimmer of green along a snow-lined ditch – a hopeful sign of life returning. Yet, true to the whimsical nature of northern spring, today brought a gentle blanket of fresh snow, reminding us that nature dances to its own rhythm. Despite the occasional late snowfall, there’s an undeniable shift in the air, a lightness that promises brighter, warmer days ahead.

While our landscapes might still be predominantly white and grey, devoid of vibrant colors, I can almost imagine the Easter Bunny working tirelessly, painting eggs with every shade of the rainbow, day and night. Perhaps this year, if the persistent snow melts just enough by Sunday, he might even get to hide some of those beautiful creations outside, adding an extra layer of magic to our Easter celebrations.

This particular time of year holds a special place in my heart – it’s a season brimming with hope. There’s the hope for those delicate, soft greens of spring to finally burst forth, painting the world anew. The hope for the glorious warmth of the sun to truly shine down, bathing my face in its gentle glow. And the thrilling hope of soon being able to dig my hands deep into the soft, yielding soil of the garden, ready to plant new life and nurture growth.

It’s often said that January is the quintessential month for new starts, for crafting resolutions, and for all the fanfare that accompanies the beginning of a new calendar year. However, for those of us living in northern Alberta, January is often just another bitterly cold day, deep in the relentless grip of winter. In the profound darkness and chill of winter, it’s all too easy to slip into a state of hibernating lethargy, where ambitions often feel frozen. I truly believe that spring, with its inherent promise of renewal and awakening, is the most opportune time to make heartfelt resolutions and lay out plans for positive changes in our lives. It’s when the world around us is waking up, and so are we.

Right now, with the unmistakable dawn of spring permeating the air, I feel an incredible surge of energy and an eagerness to move forward, to embrace new possibilities. This renewed vigor isn’t just for life changes; it extends to the kitchen as well. The anticipation of the upcoming Easter weekend brings with it the promise of cherished time spent with family, the joy of sharing wonderful foods, and, inevitably, a bountiful collection of delicious leftovers.

So, the perennial question arises: what exactly do you do with all those beautifully colored, hard-boiled eggs that the Easter Bunny so diligently hid around your house and yard? And what about those savory bits of ham leftover from your celebratory Easter feast? The answer is simple, elegant, and incredibly delicious:

Turn them into a spectacular dinner!

Embrace the spirit of spring renewal by transforming something “old” into something wonderfully new. Celebrate the promise of warmer weather and longer days with a luscious, creamy quinoa bake. This dish perfectly marries healthy, protein-packed quinoa with rich, protein-filled boiled eggs and savory ham (if you choose to include it). All these delightful components are snuggled together under a blanket of tangy, mustardy sauce, elevated with a delicate kiss of flavorful, melted cheese. It’s a harmonious blend of textures and tastes, creating a casserole that’s both comforting and sophisticated.

Yes, this is the dish that will make your taste buds sing, proving that leftovers can indeed be the star of the show. And while you’re at it, why not make a Spring Resolution to savor these delightful moments and nourish yourself with truly homemade, wholesome meals?

Here’s How to Master Your Creamy Mustard Egg and Quinoa Bake:

The journey to this delightful bake begins with crafting the perfect base. Start by mixing your cooked quinoa or rice with a generous handful of diced ham (or other protein), some grated cheese, and a sprinkle of fresh, fragrant herbs. This mixture creates a flavorful foundation that elevates the entire dish. Once combined, gently pile this seasoned base into your chosen baking dish, spreading it evenly to form a sturdy bed for the eggs.

Next, take your beautifully boiled eggs – truly nature’s own perfect culinary masterpiece – and carefully slice them in half lengthwise. The vibrant yellow yolks peeking out from the pristine whites are not only visually appealing but promise a rich, creamy texture within the bake.

With the quinoa base ready, gently nestle the halved eggs into it, arranging them in neat rows or a charming pattern. Press them down slightly so they are securely settled into the flavorful grain mixture. This arrangement ensures that each serving gets a generous portion of egg, making every bite satisfying.

Now comes the crowning glory: generously smother the entire assembly with your lusciously creamy, savory white sauce. Ensure the sauce spreads evenly, coating every egg half and filling the spaces between the quinoa. Finally, sprinkle the top with a touch more grated cheese, which will melt into a golden, bubbly crust during baking.

Into the oven it goes! Bake this masterpiece until it transforms into a golden-brown wonder, bubbling enticingly around the edges, with a delightful crispy crust and a truly irresistible aroma of deliciousness wafting through your kitchen. The wait will be well worth it as you anticipate that first, comforting spoonful.

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Looking for more fantastic ideas to utilize those extra hard-boiled eggs? Here are a few other delectable suggestions to inspire your culinary creativity:

Eiersalat – German Egg Salad with Apples & Pickles

Springtime Egg and Chive Pasta Salad

Hearty Bacon, Egg, and Spinach Salad with Zesty Mustard Vinaigrette

Gourmet Ham ‘n Egg Salad with Crisp Flax Crackers

Timeless Classic Pickled Eggs

Vibrant Turmeric Pickled Eggs

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Kitchen Frau Notes: This versatile dish is truly a champion for making the most of your holiday leftovers, particularly those beautifully dyed Easter eggs and any succulent ham from your Easter dinner. However, its adaptability shines through! If your holiday feast featured turkey or lamb, feel free to substitute that meat. When using turkey or lamb, which are typically less salty than ham, I recommend adding an extra half teaspoon of salt to the mustard cream sauce to ensure a perfectly balanced flavor profile. For a wonderful vegetarian version, simply omit the meat altogether. Instead, you can toss in a cup of frozen peas for a touch of sweetness and color, or incorporate any other leftover cooked vegetables you might have on hand – roasted asparagus, steamed broccoli, or sautéed mushrooms would all be delicious additions.

The base for this bake is incredibly flexible. While quinoa provides a fantastic nutty flavor and a boost of protein, both brown rice and white rice work exceptionally well as substitutes. For those new to cooking quinoa, or if you simply need a refresher, here’s a handy tutorial on how to cook quinoa perfectly every time. Achieving perfectly cooked, fluffy quinoa is key to the texture of this bake.

When it comes to cheese, I highly recommend using a sharp or extra-old cheddar. The robust, intense flavor of a mature cheddar means you need a smaller amount to achieve a significant taste impact, making the dish rich without being overly heavy. The one cup called for in this recipe provides plenty of savory cheesiness, melting beautifully into the sauce and forming a delectable golden crust on top. For an extra layer of flavor, consider mixing in a tablespoon of grated Parmesan or Gruyère with the cheddar.

Creamy Mustard, Egg and Quinoa Bake

gluten free, vegetarian option

• 4 – 5 cups (1-1.2 litres) cooked quinoa or rice (learn how to cook quinoa here for best results)
• 8 large hard-boiled eggs
• 1 cup (240ml/100gms) grated sharp cheddar cheese, divided
• 1 cup (240ml/150gms) diced cooked ham, turkey, lamb, or a medley of vegetables
• ½ cup (120ml) fresh chopped parsley, plus a little extra for an optional garnish

For the **Mustard Cream Sauce**

2 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 tablespoons sweet rice flour (or all-purpose flour for a non-gluten-free version)
2 cups (480ml) whole milk (or a dairy-free alternative)
4 tablespoons (¼ cup/60ml) quality Dijon mustard
½ teaspoon salt (if using ham); increase to 1 teaspoon salt if opting for other meats or vegetables
¼ teaspoon freshly ground white pepper

Instructions:

1. Prepare your baking dish: Lightly grease a 9″x13″ baking pan with butter or a neutral oil. This ensures easy cleanup and prevents sticking.

2. Cook your grains: Cook the quinoa or rice according to your preferred method (refer to the link above for quinoa tips). Once cooked, let it cool completely. This prevents the bake from becoming too mushy.

3. Prepare the eggs: Hard-boil your eggs to your desired firmness. Once cooked, plunge them into an ice bath to stop the cooking process and make them easier to peel. Peel the eggs carefully and slice each in half lengthwise.

4. Assemble the base: In a large bowl, combine the cooled quinoa or rice with the diced ham (or chosen protein/vegetables), half of the grated sharp cheddar cheese, and the vibrant chopped parsley. Mix thoroughly until all ingredients are evenly distributed. Spread this flavorful mixture into an even layer in your greased baking pan.

5. Arrange the eggs: Carefully nestle the halved hard-boiled eggs, cut-side up, into the quinoa base. Gently wiggle them down into the mixture so they are partially submerged and secure. This creates a beautiful presentation and ensures every bite includes a delightful egg component.

6. Preheat oven: Set your oven to preheat to 350°F (175°C).

7. Craft the Mustard Cream Sauce: In a heavy-bottomed saucepan over medium heat, melt the butter. Add the finely diced onion and cook, stirring occasionally, until the onion becomes translucent and softened, about 5 minutes. Be careful not to brown the onions. Sprinkle the sweet rice flour (or all-purpose flour) over the softened onions and stir continuously for 1 minute to create a roux. Gradually whisk in the milk, about ¼ cup (60ml) at a time, ensuring each addition is fully incorporated before adding more. Continue cooking and stirring until the sauce thickens, becomes smooth, and begins to bubble gently. Remove the saucepan from the heat. Stir in the Dijon mustard, salt (adjusting for your choice of meat or vegetarian option), and white pepper. The mustard will contribute to the sauce’s thickness and give it a wonderful tangy flavor. If the sauce appears too thick to pour easily, a few extra tablespoons of milk or water can be added to reach your desired consistency.

8. Finish assembly: Pour the creamy Mustard Cream Sauce evenly over the eggs and quinoa in the baking dish. Use a spatula to gently spread the sauce right to the edges of the pan, ensuring everything is deliciously coated. Sprinkle the remaining half cup of grated cheddar cheese over the top.

9. Bake to perfection: Bake for 30 minutes, or until the bake is beautifully bubbling around the edges, and the top is golden brown and irresistible. The cheese should be melted and lightly browned.

10. Serve: Before serving, for an extra touch of freshness and color, sprinkle the top with a small handful of freshly chopped parsley. This vibrant garnish adds a lovely contrast to the creamy bake. Serve this delightful bake alongside steamed fresh vegetables or a crisp, refreshing green salad for a perfectly balanced meal.

Serves 5 to 6 hungry individuals.

Guten Appetit! (Enjoy your meal!)

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How About These Other Great Ways to Use Up Boiled Eggs? Explore more delicious ideas below:

Classic Pickled Eggs

Bacon, Egg and Spinach Salad with Mustard-Miso Vinaigrette

Ham ‘n Egg Salad with Hazelnut-Flax Crackers and Asparagus with Hazelnut Vinaigrette

Green Pea Tartines with Sliced Egg and Fresh Mint