Leftovers

3 Dozen Ways to Turn Hard Boiled Eggs into Dinner

April 17, 2017

If you celebrate Easter, there's a good chance you have a dozen (or two) rainbow-hued hard-boiled eggs in your refrigerator right now, waiting to get eaten—sooner rather than later.

(And if that's not the case, you, too, can eat hard-boiled eggs all week long: Here's how to hard cook lots of eggs at once.)

Photo by James Ransom

No matter how many hard-cooked eggs you have on hand, we've got you covered with 3 dozen ideas for using them in meals this week. I recommend finding a partner for egg tapping (known in my family as "egg wars") to make the cracking and peeling part more fun and not to worry if the eggs themselves end up being a little rainbow-hued, too.


Egg Salad

Pile your egg salad on toast, in a sandwich, or on a bed of greens.


Green Salads

Leafy green salads are better with more stuff—add an extra egg. (Where a recipe calls for a soft-boiled egg, a hard-cooked one will work just as well.)


Other Salads & Vegetables

Any salad that includes hard-boiled eggs (even potato salad) definitely counts as a main dish.


Sandwiches

Slice up your eggs and add them to all manner of sandwiches.


Soups & Stews

Your hard-boiled egg halves want to float in soups and saucy dishes.


Sauces & Spreads

Hard-cooked eggs add texture to spreads and sauces for smearing on crackers and spooning over fish or vegetables.


Deviled Eggs

Give those eggs a creamy belly, flavored in any number of ways.


Dessert

Yes, really.

Tell us: What are your favorite ways to use hard-boiled eggs?

Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

7 Comments

Sosyphus42 August 11, 2017
Eggy Goop: 1 can tomato soup (no water or milk added) heated. Add hard-cooked eggs cut in half (at least two or three). Serve with toasted, buttered sourdough bread.
 
Donna L. April 20, 2017
Hard boiled eggs in a bechemel sauce with sautéed onions. I got it from Sunset's French Cooking I believe. Pure comfort food served over patty shells.,
 
BerryBaby April 19, 2017
We don't do colored eggs any longer, everyone is grown up, and would rather have Deviled Eggs. Had about 4 leftover and smashed the whites, mixed with the already flavored yolks, added chopped celery and more mayo for an incredible egg salad. Had rolls leftover spread on the egg salad, topped it with leftover asparagus and it was delicious!
 
Noreen F. April 17, 2017
I like to eat them with a miso sauce: white miso, sake, mirin, rice vinegar, soy sauce, a little brown sugar.
 
HalfPint April 17, 2017
This is from the childhood/comfort food files:<br />My mother use to mash hard boiled eggs with a little fish sauce and then mix it into hot cooked rice. I usually got this meal about once a week. To this day, it's was I make when I'm too tired to cook or feeling not so great. I'm trying to get my munchkin to eat this now. Fast, easy, and nourishing.
 
amysarah April 17, 2017
Sauce Gribiche - on asparagus, cold poached fish, shrimp...Judith Jones version is classic: https://cooking.nytimes.com/recipes/11525-sauce-gribiche<br /><br />Also Salade Nicoise and Pan Bagnat (one of best sandwiches ever.)
 
Author Comment
Lindsay-Jean H. April 17, 2017
Sauce Gribiche! Yes!