Ahh, Easter. Egg dying. Egg hiding. Egg finding. And then… a lot of hard-boiled eggs to use up in a hurry.
I’m sure you know how to make a simple egg salad (dice boiled eggs, add chopped celery if you like and slather with enough mayo to moisten), but just in case you’re long on eggs and short on ideas, here’s a dozen other things to do with a hard-boiled egg.
Persian-Style Chicken Salad
Dice a couple of eggs with a few diced boiled potatoes, two cups of diced, cooked chicken, three tablespoons each of chopped pickles, diced celery, sliced black or green olives and fresh dill. Toss gently 1/2 cup of lemon-olive oil vinaigrette or mayonnaise, as you like. Season to taste with salt and black pepper and serve over lettuce leaves with wedges of tomato.
Simple Niçoise Salad
Fill a large bowl with four cups of mixed, washed lettuce or Boston lettuce, add a couple of sliced boiled eggs, two to three new potatoes, boiled and halved, about 3/4 cup water-packed or oil-packed tuna, 1/3 cup boiled green beans, two to three tomatoes sliced into wedges, two sliced green onions and a tablespoon of capers or oil-cured black olives. Toss with a vinaigrette of your choice.
Classic Deviled Eggs
I love deviled eggs so much. Just peel a dozen eggs, slice in half (reserve the whites, holes-up on a platter) and place the yolks in a mixing bowl with 1/4 cup mayonnaise, 1 to 2 tsp Dijon mustard, 1 tsp Worcestershire, 1/2 tsp hot paprika. Blend until smooth and season to taste with salt. Place the yolk mixture in an appropriately sized plastic bag. Clip off one of the corners. Squeeze the mixture from the bag into the hollows of the egg whites. Garnish with cayenne or paprika and serve immediately.
Serve with Smoked Fish
Grated eggs go well with smoked fish alongside chives and chopped radishes. On the same note, there’s also the Scandinavian Sillsalad or Laxsalad , both of which combine cured fish with eggs, potatoes, apples and caraway.
If you have cash to spare, serve with caviar .
Grated eggs are a classic accompaniment to Russian caviar, alongside blini or toast points, diced red onion, capers and sour cream.
Peel boiled eggs, cover each in a layer seasoned sausage, roll in breadcrumbs and deep-fry until the sausage is cooked. Decadent pub fare. Make a batch and eat alongside beer. And Rolaids.
As I mentioned back here, boiled eggs are the protein bar of the ancients. And they come in convenient, eco-sensitive biodegradable packaging, too.
Wilted Spinach Salad
Wash and dry four cups of fresh spinach. Place on two plates and top with two to three boiled eggs, sliced; four strips of cooked bacon, diced; two sliced green onions, one tomato cut in wedges. Drizzle with 1/3 cup hot bacon grease, sprinkle on two tablespoons tarragon vinegar or apple cider vinegar. Season with salt and pepper to taste.
Steamed Asparagus & Salmon Salad
Steam one 6 to 8 oz salmon fillet and one bunch of asparagus. Chop the asparagus into 1” segments. Flake the salmon. Combine in a mixing bowl with an apple cider vinaigrette (whisk together 1 Tbsp cider vinegar, 1 tsp Dijon mustard, juice of quarter of a lemon and 4-5 Tbsp olive oil) and serve over two sliced, boiled eggs and a bed of greens.
What’s a bowl of ramen without strips of pork, a dollop of seaweed and a sliced, boiled egg?
Stinging Nettle Soup, courtesy of Nami-Nami.
The classic Cobb Salad.
Create a bed of romaine, iceberg or Boston lettuce and top with diced bacon, diced ripe avocado, diced cooked chicken breast, diced tomato, diced hard-boiled eggs and roquefort or your favorite blue cheese. Dress with a simple vinaigrette.