Looking for a way to use those hard-boiled eggs left over from your kids’ Easter egg hunt?

Here’s the recipe of the month from the American Egg Board. It’s for Deviled Delights, a take on deviled eggs.

Remember: Don’t use eggs that are cracked, because they could contain bacteria, don’t use eggs that sat out for more than two hours and eat refrigerated eggs within seven days of cooking.

Deviled Eggs

6 hard-cooked eggs

2 ounces cooked Canadian bacon, chopped

1 tablespoon Dijon-style mustard

1 tablespoon yellow mustard

1 1/2 tablespoons reduced-fat mayonnaise

1 tablespoon honey

1/8 teaspoon ground cloves

1 tablespoon finely chopped onions

1 tablespoon finely chopped sweet pickles

Paprika, as needed

Peel eggs, and cut in half lengthwise. Remove yolks and set whites aside. In small bowl, combine egg yolks, bacon, mustards, mayonnaise, honey and cloves; mix until smooth. Stir in onions and pickles; mix well. Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Garnish with paprika.