Easter is here, and it’s time to get cracking—sorry—about what to do with all those leftover hard-boiled eggs. If you’ve picked a food-safe dye such as the one outlined here, used smart food safety procedures when painting, and kept the eggs refrigerated, you’re in good shape. (See this handy USDA guide for exact ways to stay safe, and don’t eat eggs that have been on the ground.) We’re big fans of reducing and re-using food around here, and have lots of ideas for how you can be a particularly good egg this Easter.
Hard-boiled eggs are one of the great inexpensive, delicious sources of protein out there. Chop leftover eggs into quarters and fold them into any sort of Cobb salad. Pull leftover roast chicken or turkey off the bone, as is done here, and layer it with avocado, watercress, crispy bacon, soft cheese and parsley for a marvelously flavorful lunch salad.
Hard-boiled eggs are the ideal foil for tuna and olives in this twist on French Salade Niçoise, a tuna-and-egg classic. There’s no wrong way to go about layering together this sandwich; just pick what you love, what goes together, and what won’t get soggy.
Sometimes it’s so easy to forget about the classic deviled egg. But it’s so good, and so worthy of your time. If the eggs are already cooked, you’re most of the way there already. Bonus: You can tweak the flavorings to be as spicy as you like.
Sure, sometimes you want avocado toast with a slightly gloopy egg, as seen here, but other times you want a neat, tasty, spot-on version with hard-cooked eggs instead. For those mornings when you don’t want to deal with a mess, we recommend swapping in delicate hard-boiled eggs for your usual messy yolk.
We know, we know, that’s chicken in the photo. But did you ever consider swapping easy, no-fuss proteins like tofu and hard-cooked eggs into your curries? Madhur Jaffrey, doyenne of Indian cuisine, created a wonderful recipe for hard-boiled eggs masala,” which is simple as can be and entails a minimum of fuss and time in the kitchen. Riff on her idea by folding quartered or halved eggs into your go-to curries and masalas. It works.
It’s typically a good idea to fold a bit of protein into your favorite kale salad. Why not get a double hit of it with pancetta and egg? This salad is hearty enough to pack up for lunch tomorrow, too.