Here's How to Use Up Your Leftover Hard-Boiled Eggs
Use up your leftover hard-boiled eggs from Easter with these tasty, big-batch recipes.
It’s the day after Easter, which means yesterday’s bounty of pastel-colored eggs becomes this week’s leftover food challenge. Chances are, you’ve got at least half a dozen of them stocked away in your refrigerator — and time is of the essence, since hard-cooking removes an egg’s natural coating, making it easier for bacteria to enter through the shell’s pores. In fact, we recommend that hard-cooked eggs should be refrigerated no longer than one week. Here are a few simple, big-batch recipes to help you use them up quickly.
Food Network Magazine’s big-batch macaroni salad is loaded with creamy hard-boiled egg. Given that it’s ready in just 20 minutes, this is exactly the kind of low-fuss side dish you’ll want to serve the day after a big holiday get-together.
Tara Donne, 2014, Television Food Network, G.P. All Rights Reserved
Chunky egg salad gets a tangy makeover with the help of Dijon mustard and lemon juice in Tyler Florence’s fresh take on a lunchtime classic.
Stephen Johnson, 2014, Television Food Network, G.P. All Rights Reserved
No bread? No problem. With a few healthy swaps, it’s easy to make a lighter take on traditional egg salad. Simply divide your egg salad among the lettuce leaves, top with sprouts and roll them up for a hand-held meal.
Hard-boiled eggs join forces with in-season asparagus in this comforting spring casserole that’s ready in under an hour. Top it off with simple Cheddar sauce and a saltine-crumb topping.
Johnny Miller
Stock up on fresh produce and you’ll have a bright, crunchy canvas for your leftover hard-boiled eggs every day for lunch this week. Food Network Magazine’s hearty recipe includes chicken, crumbled blue cheese and chopped bacon.
Renee Comet, 2015, Television Food Network, G.P. All Rights Reserved
If you don’t want the pressure of finishing your eggs quickly, consider pickling them. You can thank a healthy dose of turmeric for the beautiful sunny-yellow hue. Whole coriander seeds and mustard seeds impart great flavor depth, too.
Renee Comet, 2015, Television Food Network, G.P. All Rights Reserved
Classic pickled eggs get a playful pink twist with the help of pickled-beet juice and thinly sliced red onion. Serve them alongside a leafy green salad, or enjoy them as a simple snack between lunch and dinner.
