Easter means eggs, lots of eggs. But what to do when Easter is over?

Here are five dishes in which you can use hard-cooked Easter eggs that you've safely refrigerated when not on short-term display:

Asparagus mimosa: Sprinkle chopped egg yolk over cooked asparagus lightly tossed in a Dijon mustard vinaigrette.

Wiener schnitzel: Garnish fried, breaded veal or pork cutlets with lemon slices, sliced hard-cooked egg, anchovies, capers.

Oeufs mayonnaise: Coat egg halves with mayonnaise (thin commercial mayo with extra-virgin olive oil); garnish with pimento strips.

Scotch egg: Coat whole egg in ground sausage, dip in beaten egg, coat with bread crumbs and deep fry. Halve eggs before serving.

Smoked salmon deviled eggs a la Jeanne: This recipe from Jeanne Ambrose's "Heartbreak Recovery Kitchen" is published in the April/May issue of Organic Gardening magazine.

Cut in half eight to 10 hard-cooked eggs. Mash yolks in a small bowl with a fork. Stir in 3 tablespoons Greek yogurt, 2 tablespoons chopped smoked salmon, 1 tablespoon each mayonnaise and mustard, 2 teaspoons drained capers, 2 teaspoons finely chopped green onions or fresh chives. Season with salt and pepper. Spoon the yolk mixture into the egg white halves. Cover; refrigerate for up to 24 hours. Garnish before serving with smoked salmon, capers, chopped green onion, chives or garlic scapes.

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