Easter is this weekend and if you celebrate, you’re likely to find yourself swimming in an abundance of hard-boiled eggs. With the price of eggs on everyone’s mind, it might seem painful to dye a dozen eggs only to throw them in the trash a couple of days later. But there’s no reason to waste! You can turn those dyed beauties into delicious, edible, deviled eggs! Here are our favorite recipes for cheesy deviled eggs; just be sure you don’t leave cooked eggs out of the fridge for longer than two hours.

Pimento Cheese Deviled Eggs

The Master’s Golf Tournament falls on Easter, so in case you’ve got some leftover pimento cheese lying around, these pimento cheese deviled eggs are a genius way to combine the two. The secret to these deviled eggs is butter, a culinary school tip that takes this Southern staple from delicious to sublime.

Onion Dip Deviled Egg

Cream cheese unites two of everyone’s favorite appetizers: onion dip and deviled eggs. To save time, make the filling a day ahead and store it in a covered container in the refrigerator—refrigerate the empty whites in the same manner. Simply fill the egg whites once it’s party time.

Goat Cheese Deviled Eggs with Crispy Ham

This recipe combines two Easter favorites; deviled eggs and ham. The creaminess and tang of goat cheese elevate these amazing eggs to a whole new level, top with crispy baked ham and you’re one animal short of the whole barnyard!

Blue Cheese Deviled Eggs

Created by Global Master Chef Helmut F.J. Holzer CMC, this recipe is quick and simple to prepare. The blue cheese adds just the right amount of tanginess to make it that much more interesting than your run-of-the-mill deviled egg, however, be sure to use a milder blue.

Josie Krogh

Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. She is passionate about the food supply chain, fresh stone fruit, and dogs. Josie currently lives in Catskill, NY.