These recipes using hard-boiled eggs are a great way to feed your family on Meatless Mondays, to use up Easter Eggs, or to incorporate more of this inexpensive yet nutritious protein in your life.
Recipes Using Hard Boiled Eggs
If you don’t like watching a pot on the stove, here’s how to make dozens of “hard-boiled” eggs in your oven all at the same time.
Variations on Deviled Eggs
You probably already know the Classic Deviled Egg recipe:
- Slice 6 boiled eggs lengthwise, pop out the yolks and use a fork to mix them with 1/4 cup mayonnaise, one teaspoon each white vinegar and ground dry mustard, plus salt and pepper.
- Use an icing bag or spoon to stuff the mixture back into the hollowed egg whites, and “devil” them with a sprinkle of paprika. (Related: How to Perfectly Peel Hard Boiled Eggs.)
Other variations include:
- Bacon and Blue Cheese-Stuffed Deviled Eggs: This recipe is full of big, bold flavors that go over really well at parties or on Game Day.
- Dill Pickle Deviled Eggs: Make Classic Deviled Eggs but replace the vinegar with pickle juice and add some minced pickles to the yolk mixture.
- Tex-Mex Deviled Eggs: Stir minced pickled jalapenos into the yolk filling and replace the paprika with chili powder.
- Italian-Style Deviled Eggs: Add a little oregano and basil to the filling, plus some finely minced white onion. Top each egg half with a sprinkle of minced olives and a slice of pepperoni.
- Pimento Cheese-Stuffed Deviled Eggs: Whip up a batch of this amazing homemade pimento cheese and use it to stuff the eggs. (Save the yolks for something else — maybe a sandwich spread?)
Egg Sandwich Variations
Sandwiches are an excellent way to use hard-boiled eggs. To keep the bread from becoming soggy when you can’t serve them immediately, spread the bread slices with a thin layer of butter then add your filling.
- Classic Egg Salad: Roughly chop three hard-boiled eggs and mix them with 2 tablespoons mayo, 1 teaspoon yellow mustard, plus salt and pepper to taste. Slap a slice of lettuce on the bread before adding the filling if you like.
- Avocado Egg Salad: Replacing the yellow mustard from the recipe above with Dijon. Mash half an avocado and stir that into the egg salad along with a teaspoon of lemon juice.
- Smoked Salmon Egg Salad: For a more formal, Downton Abbey-style sandwich, layer sliced hard-boiled eggs, strips of smoked salmon, and thinly sliced cucumbers over buttered multigrain bread slices.
- Curried Egg and Tuna Sandwiches: Make the classic egg salad and stir in a can of drained and flaked tuna (in water), plus a teaspoon of curry powder. Add slices of cucumber, tomato, and onion for a filling, flavorful meal.
Potato Salad Variations
- Classic Potato Salad: Chop 5 boiled Russet potatoes, 4 hard-boiled eggs, 3 celery stalks, and mince 1/2 onion. In a separate bowl, combine 3/4 cup mayonnaise, 1 tablespoon each apple cider vinegar and sugar, and 1 teaspoon of mustard. Combine it all and chill for 1 hour before serving.
- Hawaiian Potato Salad: Increase the mayo above to 1 cup, and add 2 cups of cooked elbow macaroni.
- Confetti Potato Salad: Make the classic potato salad and add 1 cup shredded cheddar cheese, 1/2 cup of sliced pimento-stuffed green olives, and 1 cup of crumbled cooked bacon.
Tossed Salad Variations
- Standard Tossed Salad Recipe: Top 2 cups of washed and dried lettuce leaves with 1/2 tomato sliced or chopped, slivered red onions, and a sliced hard-boiled egg.
- Cobb Salad: Line a plate with leaf lettuce, then add toppings arranged in rows: crumbled bacon, chopped hard-boiled eggs, blue cheese crumbles, chopped avocado, and diced tomatoes. Serve with homemade Italian dressing on the side.
- Chef Salad: Make a standard tossed salad then add sliced turkey, ham, cucumber, and cheese.
This Scotch Egg Recipe isn’t a quick one, but it does keep well in the fridge for a week. So, go ahead and make the full batch, then enjoy them as hearty snacks or pair it with a vegetable salad or soup to make it a meal.
- 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.
- Beat 2 raw 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 to fully cook the sausage and then transfer the eggs to a plate lined with paper towels.
Quick Tea Eggs
Although not the traditional Chinese recipe, these Quick Tea Eggs still taste great!
- Steep 3 black tea bags in 2 cups of boiling water. Add 1/3 cup of soy sauce (do not remove tea bags) and pour the hot mixture over 4-6 hard-boiled eggs. (Related: 15 Ways to Reuse Tea Bags.)
- Transfer to a food storage container, making sure the eggs are completely immersed. Eat within a week — the longer they soak, the saltier they get.