15 Ways to Use Boiled Eggs for Breakfast, Lunch and Dinner

By: Foodlets

Photo by: Picasa


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.


Photo by: Johnny Miller

Johnny Miller

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.

Photo by: David Lang ©2015, Television Food Network, G.P. All Rights Reserved.

David Lang, 2015, Television Food Network, G.P. All Rights Reserved.

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.

Food Network Kitchen’s Pickled Eggs from Easter SEO for KIDS CAN BAKE/KIDS CAN MAKE/EASTER, as seen on Food Network.


Food Network Kitchen’s Pickled Eggs from Easter SEO for KIDS CAN BAKE/KIDS CAN MAKE/EASTER, as seen on Food Network.

Photo by: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Renee Comet, 2015, Television Food Network, G.P. All Rights Reserved

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.



Photo by: Antonis Achilleos

Antonis Achilleos

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.

Food stylist: Jamie Kimm 
Prop Stylist: Marina Malchin


Food stylist: Jamie Kimm Prop Stylist: Marina Malchin

Photo by: Antonis Achilleos

Antonis Achilleos

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.

Deviled Eggs

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:

Ree Drummond's Deviled Eggs for Top Summer Recipes by State, as seen on The Pioneer Woman, Pickup Picnic.

Devilled Eggs, as seen on Food Network's The Pioneer Woman.

Photo by: Tara Donne

Tara Donne

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.

Next Up

6 Ways to Use Leftover Hard-Boiled Eggs

Make the most of leftover hard-boiled eggs with these Food Network recipes.

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.

8 Ways to Use Leftovers

Don't throw out leftover buttermilk, tomato sauce, Greek yogurt, cheese or bread -- turn the leftovers into a whole new dish.

Beyond the Cookout: 9 Ways to Grill Breakfast, Lunch and Dessert

Spending the day outside? These nine Food Network recipes are perfect breakfasts, lunches and desserts on the grill.

How to Peel Hard Boiled Eggs

A step-by-step guide to perfect peeling.

How to Make Soft-Boiled Eggs

It’s as easy as hard-boiling (but faster).

5 Delicious Ways to Use Paneer

Whether you buy it or make it at home, it’s great in everything from cakes to curries.

The Best Ways to Use Fresh Peaches

The sweet summer fruit can be so much more than just dessert.

7 Savory Ways to Use Pumpkin Spice

There’s so much more to pumpkin pie spice blends than lattes and pies.

How Long Are Hard-Boiled Eggs Good For?

It all depends on how you store them.