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Those dozen or so eggs that you dyed for Easter sure do look lovely displayed on the table, don’t they? But once Easter is over, you’re probably left with a lot more hard-boiled eggs than you probably need or even want, for that matter (try as you might to send your guests home with some as a part gift). And the idea of peeling them all and eating it them that way is just a little too boring. Well, see below for some not-at-all boring recipes to spice (and use) up your hard-boiled eggs! As a bonus, for each of these recipes, you are part of the way there in preparation and cooking since your eggs are already hard-boiled. You can actually do one of the biggest no-no’s in cooking here: skip steps!
Vinegar or mayonnaise? Red potato or russet? The variations of potato salad are endless; it really all just depends on your particular taste. But one thing that always remains? Hard-boiled eggs, of course! This recipe takes mayonnaise, mustard, and white vinegar as its base and either white or Yukon gold potatoes can be used. Preparation is a snap, as other than boiling the potatoes, which you have already done, every other ingredient just mixes right together. Prep and cook time is pretty minimal here, but do keep in mind that it will need to chill for up to four hours. You can feed up to 10 people with this. Say goodbye to five of those hard-boiled eggs and hello to a scrumptious side dish!
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If you are looking for something a tad on the healthier side to use your hard-boiled eggs for, check out this Chicken Cobb Salad. This will yield about four servings, good enough for a hearty dinner with a bit left over for lunch or as a side dish to another main. Along with six of your eggs and the standards of any Cobb salad, such as bacon, your favorite greens, and chicken, with this recipe, you’ll actually prepare your own dressing: using the fat from your cooked bacon as a base. This is not your standard bacon and eggs, though!
Just because you aren’t planning on entertaining again anytime soon doesn’t mean you can’t have appetizers any old time you’d like to. Turn your dull hard-boiled eggs into something spicier like deviled eggs! The filling in this recipe uses the standard egg yolk, mayo, and mustard, but adds Greek yogurt in for extra creaminess. Prep is, of course, minimal, and yields as many as you want (although the recipe here is for 12).
Don’t let potatoes and greens have all the fun with salads! This pasta salad is packed with lots of veggies like greens and peas, protein-rich chicken, and of course, hard-boiled eggs (three for this recipe). The dressing gets it savory flavor from a hint of Dijon mustard and green onions. Within twenty minutes, you can put this whole thing together. It will yield about 12 servings, so know that you’ll have plenty of leftovers to munch on in the days after. Once assembled, it will need to chill for a few hours, overnight if possible. Then top with your favorite cheese and chow down!
A list of recipes for hard-boiled eggs would not be fully complete without an egg salad recipe. This recipe starts with the classic mayo base, and then adds scallions, radishes, and dill for bolder flavor. Whether you spread it atop a nice piece of your favorite type of bread, your go-to cracker, or just consume it by the spoonful, this 15-minute dish is super quick, super satisfying, and uses up six of your hard-boiled eggs, all in what feels like no time at all!
You might be seeing a theme here when it comes to hard-boiled eggs and salad dishes, but as you can see, each salad is different from the other. In fact, you can probably use your hard-boiled eggs for a different salad every day for a week and not repeat a dish! This French-inspired dish is ready in only 20 minutes and gives you four servings using four eggs. Not only does it taste great, but it’s also loaded with ingredients that are good for you. You’ll get a boost of beneficial omega-3 fatty acids from the white tuna, and vitamins A, C, and K from the green beans. And don’t forget the signature ingredient: Niçoise olives! (Or Kalamata if you cannot find Niçoise.)
Never thought about grating eggs before? Well, neither do a lot of people. However, after tasting this dish, you may want to start grating eggs over everything you consume. This recipes makes four servings and is hearty enough to pass as your main dinner meal. You can use your favorite pasta, although tubular rather than strand pasta will give you the best results. You’ll use a whopping eight eggs (yolks only) in this dish. Just keep in mind, what with pasta and an entire stick of butter included, this is not the healthiest of options. Which probably makes it more delicious than other options too.
This is just a smattering of possible recipes that call for hard-boiled eggs. So stop stressing about how many you’ll have left over after Sunday and start dreaming about what you are going to do them!
