21 Hard-Boiled Egg Recipes That Will Use Up Your Extras

The most difficult part of making hard-boiled eggs isn’t knowing when they’re done cooking or even figuring out how to peel them with ease. If you ask us, it’s using them up before they go bad. We tend to make hard-boiled eggs in batches and, since they’re only good for a couple of days, we often need more than just our favorite egg salad and deviled egg recipes to ensure that none go to waste. That’s where these recipes come in. We rely on them year-round but find that they’re especially useful during Easter, when we often hard-boil more eggs than we end up dyeing. From boiled egg sandwiches to a creative meatloaf idea, you’ll find that there are plenty of ways to use up your extras. You can’t go wrong with any of the recipes in this roundup but if you’re looking for a simple take on a classic, this egg salad is for you. It gets a nice crunch from celery and features big pieces of the star ingredient: hard-boiled eggs.

You can thank a healthy dose of turmeric for these beautiful sunny-yellow eggs. Whole coriander seeds and mustard seeds impart great flavor depth, too.

These fried deviled eggs take the classic appetizer to the next level with crispy, golden whites and a creamy, tangy filling.

With some pickled-beet juice and thinly sliced red onion, classic pickled eggs get a pink twist. Serve as a snack or alongside a leafy green salad.

A beloved Ghanaian street food, this dish pairs hard-boiled eggs with a vibrant, spicy pepper sauce. Chiles, onions and tomatoes add heat and brightness, turning simple eggs into a bold, flavor-packed bite.

Yellow wax beans and green beans are a summer farmers' market staple. This simple side salad is tossed with an assertive Dijon mustard dressing and finished with chopped boiled eggs and fresh chives. Hearty but refreshing, this is an elegant and colorful side, which would be perfect for late summer.

Here's a great recipe for leftover Easter eggs or any eggs you happen to have in your fridge. The combination of coriander seeds, yellow mustard seeds and fresh dill makes for a delicious bite.

Don't fix what ain't broke, right? Deviled eggs are always a hit and this is our most popular recipe (ever!) for the classic appetizer.

Gribiche is a classic French sauce that traditionally combines hard boiled egg yolks with mustard and oil. The gribiche sauce for this salad includes vinegar, relish and capers to create a tangy and briny dressing for the shredded Brussels sprouts.

These salad spears are inspired by the popular Steak House Wedge Salad. It combines all the flavors of the traditional salad, but in a small handheld form making it party-friendly.

Bake a beautiful loaf of this traditional bread to celebrate Easter.