Hard-Boiled Egg Recipes

Recipes Using Hard-Boiled Eggs

Southern Creamed Eggs
Southern Creamed Eggs. Photo: Diana Rattray

Hard Boiled Eggs

Wasn't Easter fun? Little kids all dressed up, collecting brightly colored eggs in their straw baskets. Now, what do you do with dozens of leftover hard boiled eggs?

After several post-Easter meals of unsuccessfully trying to get my kids to eat sliced hard boiled eggs, quartered hard boiled eggs, chopped hard boiled eggs...well, you get the picture. There was an egg revolt. Yet, I hate to waste food. So I had no choice but to develop ideas and recipes for leftover hard boiled eggs. First of all...

The ideas

  • Add chopped eggs to a green or spinach salad
  • Top crispy, buttered toast with sliced eggs  
  • Fold halved eggs into a curry sauce and serve over rice
  • Add quartered eggs to a white sauce and serve over toast
  • Add chopped eggs to potato, macaroni, ham, or tuna salad
  • Place whole peeled eggs in a container in the refrigerator with either beet juice or strong tea. After a couple of days, the eggs will turn pink from the beets, or golden from the tea

The Recipes

The following simple recipes have been proven favorites year after year. The only difficult part is to get the kids to give up their colorful dyed eggs on Easter morning so you can incorporate them into these recipes for breakfast!

See the following links for wonderful recipes for your leftover Easter eggs:

Egg Safety

  • If your eggs have only been out of the refrigerator for a few hours, they are safe to consume. However, if they've been rolling around in the back yard for a day it's best to discard them. I always refrigerated the newly-colored eggs after the kids went to sleep the night before Easter, then hid the eggs early in the morning. Very early in the morning.
  • Always discard cracked or dirty eggs
  • Hard boiled Easter eggs can be safely stored in the refrigerator for 7 to 10 days if they were not out of the refrigerator for more than a few hours

Tricks for Proper Hard Cooking of Eggs

Always "hard-cook" eggs. Boiling eggs causes the protein in the egg to tighten, squeezing out the moisture that keeps the yolks tender. Boiling eggs toughens them and leaves them with an ugly green rim around the yolk. The trick is to cook them in hot, not boiling water. In this article, we will refer to them as "hard-cooked" eggs rather than "hard-boiled" eggs, as they are cooked to the hard stage without actual boiling.

For hard-cooked eggs use ones that are a few days old if possible. Very fresh eggs are harder to peel. 

Perfect Hard-Cooked Eggs

This is a simple method for perfectly cooking eggs that you will master once you try it.

  • Put eggs into a pan in a single layer, with enough cold water to cover eggs by about one inch. Bring the water just to boiling, over high heat, uncovered. As soon as the water starts to boil, immediately remove the pan from the heat and place cover on the pan. Leave eggs in water without removing the cover for 12 minutes for medium eggs; 15 minutes for large eggs; 18 minutes for extra-large eggs, adding one minute to the time if you want extra firm yolks.
  • Immediately transfer eggs to a bowl of ice water. When cool enough to handle, lift out each egg and crack the large end of the shell by tapping it with a spoon, then roll the egg on a board. Return cracked eggs to the bowl of water, then peel.

See Also