These recipes using hard boiled eggs are a great way to feed your family on Meatless Mondays, or to use up Easter Eggs. If you don’t like watching a pot on the stove, make a batch of “hard boiled eggs” in the oven then try one of these ways to serve them.
Recipes Using Hard Boiled Eggs
Just about everyone has a favorite deviled egg recipe. Mine involves slicing 6 eggs lengthwise, popping out the yolk and mixing it with 1/4 cup mayonnaise, 1 teaspoon each white vinegar and ground dry mustard, plus salt and pepper then piping the mixture back into the hollowed egg whites. To “devil” the eggs sprinkle them with sweet or smoked paprika.
Some folks add pickle relish, while others use pickle juice in place of the vinegar. Adding minced pickled jalapenos and replacing the paprika with chili powder gives them a Tex-Mex vibe. Other mix-ins include bacon crumbles, minced onion, and sliced olives. Or go wild topping them with pesto and pimento slices!
Make a standard egg salad by chopping up 3 eggs and mixing them with 3 tablespoons mayo, 1 teaspoon yellow mustard, salt, and pepper. Or you jazz it up by replacing the yellow mustard with Dijon, adding 1/2 mashed avocado and 1 tsp. lemon juice. Spread it on a nice multi-grain bread and top it with a buttery leaf lettuce.
For a more formal, Downton Abbey-style sandwich, layer sliced hardboiled eggs, strips of smoked salmon and thinly sliced cucumbers over multigrain bread slices spread with butter.
Boil 5 Russet potatoes in their skins until they’re easily pierced with a fork. Remove them from water and, as soon as you can handle them, peel away their skins. Chop the potatoes and add them to a bowl with 3 diced celery stalks (including the leaves), 1/4 cup minced onion, and 4 chopped hard boiled eggs. Stir gently. In a separate bowl combine 3/4 cup mayonnaise, 1 tablespoon each apple cider vinegar and sugar, and 1 teaspoon of mustard. Stir into the potato salad. Sprinkle with finely minced fresh dill leaves. Chill for 1 hour before serving.
Optional add-ins include cooked bacon crumbles, sliced green olives, or shredded cheddar cheese. Or all of them!
Sliced hardboiled eggs are a wonderful way to add protein to any salad. Or make a traditional Cobb Salad by lining a plate with red and green leaf lettuce. On top of the lettuce, arrange in rows: crumbled bacon, chopped hard boiled eggs, chopped avocado, and diced tomatoes. Serve with homemade Italian dressing on the side.
(My husband begs for these, but after reading the recipe, you’ll see why it’s a once-a-year thing.) Combine 1/2 cup flour, 1 teaspoon seasoned salt and 1/4 teaspoon black pepper on a plate. Roll 3 hard boiled eggs in this flour mixture then use wet hands to shape homemade pork sausage around the egg. Set on a rack and chill in the fridge for 10 minutes.
Meanwhile, beat 2 eggs in a bowl and scatter 1 cup of breadcrumbs on a plate. Remove the sausage-covered eggs from the fridge and, working one at a time, dip them into the beaten egg then roll them in breadcrumbs. Fry in 1/2 cup vegetable oil over medium-high heat until the sausage is done then drain on a plate lined with paper towels.
Although not the traditional Chinese way to make tea eggs these still taste great! Place peeled 4 hard boiled eggs in a non-porous container with a lid. Steep 2-3 of your favorite black tea bags in 2 cups boiling water, add 1/3 cup low-sodium soy sauce and pour this hot mixture, tea bags and all, over the eggs. Be sure the eggs are completely immersed. Cover and let sit overnight. Eat within the next couple of days; the longer they soak, the saltier they’ll get (hence the low-sodium soy sauce).