Perfect Hard-Boiled Egg Recipes

11 Things to Do With Leftover Easter Eggs

Deviled Eggs. Photo © Molly Watson

If you dyed your Easter eggs, chilled them, hid them for a just limited time before they were found, and promptly chilled them again, you can turn them into the delicious dishes below. If, however, you let them outside for hours or overnight or it was hot out during the egg hunt, you might be better off starting from scratch with freshly made hard-boiled eggs. Trust me, these dishes are tasty enough to bother cooking up a fresh batch of eggs.

They generally have a spring-like vibe, since...MORE that's when eggs are at their best (yes, eggs are seasonal!) and people are likely to have extra hard-boiled versions sitting around the house.

  • 01 of 11

    Beautiful Crostini With Egg, Radish & Green Garlic

    Green Garlic Egg Radish Crostini
    Green Garlic Egg Radish Crostini. Photo © Molly Watson

    The grated hard-boiled egg adds richness to the sharp crunch of radishes and delicate aroma of green garlic on these fresh and simple crostini. Any bread works, but there is something special about egg and rye bread, so if you happen to have rye bread on hand, go ahead and use that. Simply grate hard-boiled eggs, add enough mayonnaise to hold them together (about 1 teaspoon per egg) and season to taste with salt and pepper, spread on rye bread, and top with chopped green garlic and julienned...MORE radishes.

  • 02 of 11

    Classic Cobb Salad

    Cobb Salad
    Cobb Salad. Photo © Molly Watson

    The richness of hard-boiled eggs is a key element of a classic cobb salad, which also includes chicken, bacon, avocado, tomato, and blue cheese on a bed of lettuce. Use blue cheese dressing, if you like, or any zesty vinaigrette such as this lemon dressing


  • 03 of 11

    Deviled Eggs

    Deviled Eggs. Photo © Molly Watson

    Deviled eggs are a classic for a reason, and that reason is that they are absolutely delicious. So simple, so good. Dress them up with minced green onions or ham or kimchi, if you like, but the plain versions are awfully tempting just as they are. Make them for any gathering and watch them disappear in the blink of an eye. Cut hard-boiled eggs in half, scoop out the yolks and mash them with about 1/2 teaspoon each butter and mayonnaise per yolk. Season the mustard, salt, and pepper, and return...MORE the mixture to the dents left in the whites. Garnish with minced parsley and/or paprika. These are obviously ripe for all kinds of experimentation and variation—from adding minced herbs to spicy kim chi.

  • 04 of 11

    Egg Salad

    Egg Salad. Photo © Molly Watson

    Egg salad, like deviled eggs, is a classic choice for making use of an excess of hard-boiled eggs sitting around. The secret to perfect egg salad? Grate the egg(s) against a large hole grater. It makes the white nice and evenly "chopped" and pulverizes the yolk to help make a sauce to bind the salad. See a full recipe here.

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  • 05 of 11

    Hard-Boiled Egg On Asparagus

    Asparagus With Hard Boiled Egg. Photo © Molly Watson

    This traditional French dish is served as a first course—all on its own as asparagus classically is in France—in spring when nice fat spears of asparagus grace markets. The asparagus is peeled, steamed, dressed in a vinaigrette, and topped with grated hard-boiled egg. It's a remarkably spring-y concoction, not to mention both easy and somewhat impressive.

  • 06 of 11

    Rice Bowl With Egg & Asparagus

    Asparagus Pork Brown Rice Bowl. Photo © Molly Watson

    This rice bowl always tastes like more than the sum of its parts: grassy green asparagus, savory lightly spiced pork, and rich hard-boiled egg. Cook up some brown rice, steam some asparagus, hard-boil some eggs, and sautee some ground pork with ginger, garlic, and soy sauce for an super easy and yummy weeknight dinner.

  • 07 of 11

    Salade Nicoise

    Salade Nicoise
    Salade Nicoise. Photo © Molly Watson

    This fresh main dish salad requires a bit of seasonal adjustment in spring. You can use asparagus in place of the green beans and leave the tomatoes out of it unless you have some oven-dried tomatoes packed in oil in the house.

  • 08 of 11

    Sauce Gribiche

    Gribiche Sauce
    Gribiche Sauce. Photo © Molly Watson

    Eggs gets minced or whirled up with parsley, green onion, capers, pickles, and mustard into a flavorful classic French sauce that's delicious on spring vegetables like asparagus or tender greens, and is equally good on chicken or fish. Get the recipe here.


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  • 09 of 11

    Scotch Eggs

    Scotch Eggs. Photo © Molly Watson

    These British pub favorites are substantial: hard boiled eggs patted into a thin layer of sausage, breaded, and fried to crispy savory deliciousness. Enjoy them while they're fresh, with anything from a pilsner to a porter and every beer or ale in between. They serve as a hearty snack or pair them up with a tossed salad for a simple dinner. Get the recipe here.

  • 10 of 11

    Spicy Hard-Boiled Eggs

    Hard Boiled Eggs In Spicy Sauce. Photo © Molly Watson

    Make or use your favorite curry, then simply add halved hard-boiled eggs and simmer until they're heated through. Serve over rice or with crusty bread. You may want to spoon any leftovers onto crackers for lunch.

  • 11 of 11

    Warm Cabbage & Asparagus Salad

    Warm Asparagus Cabbage Salad
    Warm Asparagus Cabbage Salad. Photo © Molly Watson

    Heat a cast iron pan over high heat, saute half a head of chopped cabbage and a bunch of chopped asparagus. Cook, stirring frequently ​until the vegetables are browned and tender, about 10 minutes. Top with a grated hard-boiled egg or two for some yummy smooth richness to this perfect early-spring dish.