Excellent organic eggs

James Beard's mother's shortcake recipe uses hard boiled yolks. This is the best shortcake I have ever tasted!( just in time for strawberry season)

Chinese moon cakes! Here is a link to an example (I've never made this version but it looks good). http://www.chinasichuanfood.com/chinese-moon-cake-traditional-version/

They are great in cookies! There are several Polish and Scandinavian cookie recipes that use hard yolks.

2 ideas
1) similar to POLC, use cooked yolks to make mayonnaise
http://cooking.stackexchange.com/questions/21382/how-to-make-mayonnaise-with-a-cooked-yolk
2) make a devilled egg spread and use it with crackers instead of to fill cooked whites

I've seen a few recipes here and there that use cooked egg yolks instead of raw, one being this hollandaise: http://www.seriouseats.com/recipes/2008/05/julia-child-cooked-egg-mayonnaise-recipe.html.

And this "traditional" French sablé: http://www.annies-eats.com/2010/12/10/french-butter-cookies/

The cooked yolk in the mayonnaise eliminates any trace of possible foodbourne and the yolk is used in the sablé to add richness, but eliminate excess moisture, which improves the sandy texture.

This pasta recipe calls for them to be grated over the top, which sounds interesting http://www.bonappetit.com/recipe/rigatoni-lemon-chile-pesto-grated-egg

I know it's not answering your question, but that's so unfortunate. All the goodness is in the yolk. Vitamins and healthy fats (especially if they are from pastured chickens) are all in the yolk. That aside, I'd chop them up and add to a salad.

Hmm..what did you use the whites for? Just curious. Hard boiled yolks are awesome grated over chopped salads..or any salad. It adds a fluffy almost creamy texture, so you probably wouldn't want a creamy dressing.