15 Ways to Use Boiled Eggs for Breakfast, Lunch and Dinner
It's around this time that you may be finding yourself with a few dozen boiled eggs on hand — colored or otherwise. Put them to work in these recipes below. You could end up sprinkling, slicing and serving eggs all week long, with delicious results every time.
Boiled Eggs & Avocado Toast (pictured above)
Just smash up an avocado and layer slices of eggs for an instant breakfast any day of the week.
For small kids, throwing a hard-boiled egg into a cute little mold is the sweetest way to produce a squeal before 7 a.m. Paired with a muffin, it’s a quick way to get a boost of protein.
And if you really want to knock the socks off your tiniest breakfast eaters, making spring hens is easier than you think. Really!
With layers of crispy bacon, cool lettuce and juicy tomatoes alongside a classic egg salad, Trisha Yearwood’s sandwich is the ultimate next-level sandwich.
This is an arranged salad that’s so simple to make, you won’t even need to toss it. Just combine buttery lettuce leaves, flaky tuna, blanched green beans and a few wedges of egg on a plate.
Consider this is your go-to egg salad when serving kids: There’s mayo, mustard, salt and pepper, plus an important one-to-one ratio of eggs to pickles. Using six or eight eggs and exactly as many pickles, I make a big batch about once a month. That lets me fill all four lunchboxes at least twice — with no complaints, ever.
Did you know you could make a rich and creamy dip for fresh veggies using hard-boiled eggs? With just a handful of other ingredients, the result is a little like tangy Caesar dressing. It’s perfect for dunking a crunchy carrot and its friends.
This just in: Pickling eggs is so easy. The brine comes together in minutes, and after that, you let your refrigerator do the rest of the work overnight. You’ll be left with spicy, flavorful eggs to enjoy all week long.
Transform a bed of greens with crisp radishes and creamy avocado, plus a rich dressing full of Greek yogurt, fresh chives and apple cider vinegar. The protein-rich eggs turn this salad into a filling meal.
Here tender stalks of broccoli’s lankier cousin are doused in a mustardy vinaigrette and sprinkled with just enough eggs to offer a satisfying taste. This is ideal for a fuss-free Easter side dish.
This was one of my favorite dinners growing up. I’ve made a few updates (goodbye, cream of mushroom soup) but kept one thing: sprinkling those hard-boiled eggs on top at the end to deliver heft and flavor at the same time.
This isn’t so much an egg salad with potatoes as it is a potato salad with eggs — and that’s why we love it as a side dish.
I couldn’t very well write about how to use boiled eggs without mentioning what’s perhaps the most-obvious (and, some would argue, tastiest) presentation of all. Here are three takes:
You can’t go wrong with The Pioneer Woman’s basic recipe, one that boasts a stellar 5-star rating. This is the classic.
Leave it to bacon to make already delicious deviled eggs even better. With only a handful of ingredients, she brings the tried-and-true favorite to a new level.
Ina Garten’s fuses retro and fresh flavors by combining cream cheese, mayonnaise, fresh lemon and herbs with smoky salmon, and topping the whole thing with salmon roe. Because she’s the Barefoot Contessa, of course.
Charity Curley Mathews is the mom of four small kids and lives in North Carolina on a mini farm in the making. She’s a contributor to InStyle, The Huffington Post and eHow Food and the founder of Foodlets.com, a food and parenting blog where every recipe is full of fresh ingredients, simple to make and kid-tested x4. You can follow her on Facebook.