Cooking and Using Hard Cooked Eggs

Wilted Spinach Salad
Wilted Spinach Salad. Diana Rattray

Looking for a few ideas for your leftover Easter eggs? Deviled eggs and egg salad are good choices, but hard-cooked eggs also make a tasty and nutritious ingredient or topping for most vegetables and many casseroles and salads. Stir them into a potato or pasta salad or add to a casserole's cream sauce. Add chopped eggs to croquettes or tuna salad, or stuff tomatoes with your favorite egg salad.

Cooking and Storing Hard Cooked Eggs

Place fresh eggs in a single layer in a saucepan, and then cover with water to about 1 inch over the eggs.

Bring to a boil, cover, then immediately remove from heat. Let the eggs stand for about 16 to 18 minutes, and then drain off hot water and cover with cold water and a few ice cubes. Let stand until completely cooled before peeling.

The freshest eggs will be a little more difficult to peel. To make peeling easier, roll the egg over the countertop while applying a little pressure to create many fine cracks. Begin peeling at the large end under cold running water.

Hard-cooked eggs in the shell can be stored in the refrigerator for 2 to 3 weeks, or up to a week if peeled.

If your eggs get mixed in with the fresh eggs, and you're not sure which eggs are raw and which are cooked, spin each on a flat surface. The solid cooked eggs will spin easily, and the raw eggs (with liquid inside) will wobble.


Baked Scotch Eggs with Dijon Sauce - These sausage-wrapped and breaded eggs are just beautiful when sliced, and they're so very easy to make!

Serve with the Dijon sauce or your own favorite. 

Wilted Spinach Salad -Wilted salads are very popular in the South and a flavorful side dish for any occasion. This one is very traditional, with bacon drippings, vinegar, and a little sugar.

Ham and Egg Casserole - A perfect combination and a great way to use Easter leftovers.

Serve with hot biscuits and tossed salad for a complete meal.

Deviled Eggs With Tuna - These deviled eggs are a delicious combination of tuna and egg, along with dill pickle and celery. Serve them with a salad for lunch or take them along to a game day gathering.

Dijon-Deviled Eggs - Dijon mustard and a little green onion jazzes up these tasty deviled eggs. Add a little chopped parsley to the yolk mixture and top with a sprinkling of paprika.

Deviled Eggs With Bacon - Bacon jazzes up these tasty deviled eggs, along with a little chopped red onion and optional chopped chives. Top them off with a piece of cooked bacon or simply sprinkle with ground sweet paprika.

Southern Deviled Eggs - The secret to these tasty Southern-style deviled eggs is the sweet pickle relish. Top these deviled eggs off with a piece of pimiento or slice of cornichon or sweet gherkin 

Tuna-Macaroni Casserole - A creamy and delicious tuna casserole made with macaroni, hard-cooked eggs, creamy white sauce, and mixed vegetables.

Creamed Eggs with Ham - This tasty dish combines ham, eggs and asparagus. Serve over puff pastry shells or hot cooked rice.

Dilly Deviled Eggs - These delicious deviled eggs are filled with chopped dill pickle, dried dillweed, and dill pickle juice, along with mayonnaise and a little mustard.