Recipe Ideas for Leftover Hard-Boiled Eggs

Easter Bunny left behind too many eggs? Try these recipes to put those humble treats to good use.


Deviled Eggs, Four Ways
Top each half with assorted garnishes, such as paprika, crumbled cooked bacon, chopped cooked asparagus, or chopped fresh herbs.

Serves 8 | Hands-On Time: 25m | Total Time: 40m
Ellen SilvermanEllen Silverman Ingredients
-12 large eggs
-1/2 cup mayonnaise
-1 teaspoon Dijon mustard
-black pepper
-Toppings (such as paprika, crumbled cooked bacon, chopped cooked asparagus, or chopped fresh herbs)

Directions
1. Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover saucepan, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
2. Peel the eggs and cut in half length-wise. Transfer the yolks to a small bowl and mash with the mayonnaise, mustard, and 1/8 teaspoon pepper. Spoon the mixture into the whites and sprinkle with the desired toppings.


Related: 10 Egg Recipes for Brunch


Curried Egg Salad Sandwich
Chop your eggs and mix with mayonnaise, curry powder, and chives for an exotic twist on a classic.

Serves 4 | Hands-On Time: 10m | Total Time: 20m
Charles MastersCharles Masters Ingredients
-8 large eggs
-1/3 cup mayonnaise
-1 teaspoon curry powder
-1 tablespoon chopped fresh chives
-kosher salt and black pepper
-4 slices pumpernickel bread
-4 large leaves Bibb lettuce
-potato chips, for serving

Directions
1. Place the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from heat, and let sit for 12 minutes. Rinse the eggs under cold water, peel, and coarsely chop.
2. In a medium bowl, combine the mayonnaise and curry powder. Fold in the eggs and chives; season with ½ teaspoon salt and ¼ teaspoon pepper. Dividing evenly, top each slice of bread with lettuce, then the egg salad. Serve with the chips.


Related: Better Breakfast, Fast


English-Muffin Egg Pizzas
Dress up English muffin halves with sliced hard-boiled eggs, tomatoes, and mozzarella, then broil until toasted and gooey.

Serves 4 | Hands-On Time: 05m | Total Time: 15m
Antonis AchilleosAntonis Achilleos Ingredients
-4 English muffins
-olive oil
-tomato slices
-2 hard-cooked eggs, sliced
-grated mozzarella
-oregano
-kosher salt

Directions
1. Make Hard-Cooked Eggs.
2. Toast 8 English-muffin halves and place on a cookie sheet.
3. Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt.
4. Broil 5 minutes or until the cheese melts.


Related: Favorite Brunch Recipes


Cobb Salad With Garlic Vinaigrette
Quarter your eggs and add to this composed salad drizzled with a simple dressing of minced garlic, olive oil, and red wine vinegar.

Serves 4 | Hands-On Time: 30m | Total Time: 30m
Elizabeth ZeschinElizabeth Zeschin Ingredients
-3 eggs
-8 slices bacon
-1/4 cup olive oil
-3 tablespoons red wine vinegar
-1 garlic clove, minced
-kosher salt and black pepper
-2 bunches watercress
-1 pound cooked large shrimp
-1 pint cherry tomatoes, halved
-2 avocados, cut into chunks

Directions
1. Place the eggs in a small saucepan and add enough cold water to cover them by 1 inch. Bring to a boil.
2. Remove the eggs from heat, cover the saucepan, and let stand for 12 minutes. Drain and run under cold water to cool. Peel the eggs and quarter lengthwise.
3. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes.
4. Transfer the bacon to a paper towel-lined plate. Let cool, then break into pieces.
5. In a small bowl, whisk together the oil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
6. Arrange the watercress, shrimp, tomatoes, avocados, eggs, and bacon in a large serving bowl and drizzle with the vinaigrette.



Sliced-Egg Sandwich With Herb Mayonnaise
Crisp, peppery watercress and a parsley-mayo spread give this sandwich a big flavor boost.

Serves 1 | Hands-On Time: 05m |
Jens MortensenJens Mortensen Ingredients
-1 tablespoon mayonnaise
-1 teaspoon Dijon mustard
-1 tablespoon chopped fresh flat-leaf parsley
-2 slices sandwich bread
-2 hard-boiled eggs, sliced
-1/2 cup watercress leaves
-kosher salt and black pepper

Directions

1. In a small bowl, combine the mayonnaise, mustard, and parsley and spread evenly over both slices of bread.
2. Layer one slice with the eggs and watercress and season with ⅛ teaspoon each salt and pepper. Top with the other slice of bread.

Calories Per Serving: 391


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