What to Do with Hard Boiled Easter Eggs [LIST]
With Easter coming up on Sunday, lots of people are busy dyeing hard-boiled eggs all colors of the rainbow…but what do you do with all of those eggs after the Easter Bunny hops off into the sunset?
Obviously you can eat them as is for breakfast or as a midday snack (a little salt and pepper on top goes a long way) but that’s certainly not the only option.
1. Egg Salad
One of the more obvious ideas, but useful nonetheless.
Ingredients (serves 1):
- 2 peeled hard-boiled eggs, roughly chopped
- 1/2 stalk celery, chopped
- 1 Tbls. mayonnaise
- 1/2 Tbls. fresh herbs (like chives or dill), chopped
- salt and pepper to taste.
Combine all ingredients, and eat alone or as a sandwich (try it on toasted whole grain bread!)
2. Deviled eggs
A tangy appetizer for any occasion, it’s wayyyy to easy to eat too many of these!
Ingredients (serves 4):
- 1 dozen peeled hard-boiled eggs
- 1/4 cup mayonnaise
- 2 Tbls Dijon mustard
- 1 Tbls shallot, minced
- 1/2 tsp. sriracha sauce (optional)
- salt and pepper to taste
Cut the eggs in half lengthwise. Carefully scoop out the yolks into a large mixing bowl, putting the whites on a serving plate. Mash the yolks with the remaining ingredients until well mixed and smooth. Spoon the mixture back into the whites (it’s MUCH easier if you use a makeshift piping bag…put the yolk mixture into Ziploc bag, cut off a corner, and pipe away!) Garnish with paprika or chopped chives if you’re feeling fancy.
3. Cobb, Chef, or Nicoise Salad
One of those ‘use what you have’ recipe ideas.
Cobb: egg, avocado, tomato, chicken, onion, bacon, and bleu cheese.
Nicoise: egg, tomato, tuna, green beans, artichoke hearts, potatoes, Nicoise olives, anchovies
Chef: egg, turkey, ham, roast beef, tomatoes, cucumbers, cheese
4. BELT sandwich
You know, like a BLT. But with E(gg).
Ingredients (serves 1):
- 1 peeled hard-boiled egg, sliced
- 2 slices crispy bacon
- 2 slices ripe tomato
- 1-2 leaves lettuce (iceberg, romaine, or Bibb all work well)
- mayonnaise or dijon mustard, to taste
- a roll or small baguette (ciabatta, brioche, or a nice whole-grain variety would be excellent)
Lightly toast the bread, and spread your condiment of choice, if desired. Add the sliced egg, bacon, tomato, and lettuce. Yum.
5. Sauce Gribiche
A cold French sauce to serve with vegetables, fish, or even chicken.
- 2 hard-boiled eggs
- 1/4 cup olive oil
- 1/2 Tbs. Dijon mustard
- 1/2 tsp. white-wine vinegar
- 1/4 cup fresh chervil or flat parsley
- 1 Tbls fresh tarragon, chopped
- 1 Tbls. capers, drained and chopped
- 5-6 cornichons (small gherkin pickles)
- 1/2 tsp sea salt
- 1/4 tsp fresh cracked black pepper
Combine all ingredients except olive oil, salt and pepper in food processor and pulse until everything is chopped and combined (almost like a paste.) Add the remaining ingredients and pulse to combine, adjusting seasoning as necessary. A great sauce for steamed asparagus, plain roasted chicken, or any kind of seafood!
6. (Strawberry) shortcake
Probably the most unique way to use up those eggs…it’s also the most time-consuming, but most rewarding.
This recipe comes from culinary master James Beard, as told to his friend, Chef Larry Forgione. It combines, flour, sugar, baking poweder, cooked egg yolks, butter, and heavy cream and turns it all into a fabulous cake to serve with fresh berries and cream. Omgahhhh.
Get the recipe HERE.
When all else fails…feed an egg or two to the dog…just be sure to stand upwind!