Need ideas to use up Easter’s bounty of hard-boiled eggs? Don’t feel stuck with a standard egg salad–there are plenty of creative ways to use leftover hard-boiled eggs.
Ramen shops often serve their bowls of ramen with eggs that are either boiled or slow-cooked. For an easy meal at home, I like to top a bowl of ramen or soba noodles with a boiled egg, miso broth, and chopped scallions. Peel the egg and slice it in half to serve it with the noodles. For more ramen ideas, see the Serious Eats Guide to Ramen Styles.
Indian Egg Curry
Some Indian curries feature hard-boiled eggs as the star protein. There are many versions of egg curries, but I prefer the eggs with a spicy tomato-based sauce like this egg curry recipe from Honest Cooking. To prevent the yolks from falling out, use a technique from “5 Spices, 50 dishes” by Ruta Kahate: sear the cut sides of the eggs in a hot, oiled skillet before adding them to the sauce.
James Beard’s Shortcakes
Yolks from hard-boiled eggs are the secret to this tender shortcake recipe from American cooking icon James Beard. Use a spoon to mash the boiled yolks through a sieve, and save the egg whites for another use. After baking the shortcakes, you can split and fill them with fresh fruit and whipped cream.
Fancy Deviled Eggs
Although basic deviled eggs aren’t exactly unique, it’s easy to go gourmet with your deviled egg recipe. Mix in spices — such as chipotle — or chopped fresh herbs– such as basil. Get creative with garnishes: Park Tavern restaurant in San Francisco tops their famous deviled eggs with crispy bacon and pickled jalapeño.
Indonesian Gado Gado Salad
Gado gado is an Indonesian salad that pairs a selection of raw and cooked vegetables with a spicy peanut sauce. Although the exact mix of ingredients can vary, the gado gado I ate while traveling in Indonesia always included wedges of hard-boiled eggs. This gado gado recipe from NPR includes optional substitutes for ingredients in the peanut sauce that might be hard to find.
Think of this creamy French sauce as a variation on mayonnaise, made with cooked eggs rather than raw egg yolks. To make sauce gribiche, combine the boiled egg yolks with oil and mustard, and then add the chopped egg whites along with capers and cornichons. You can use sauce gribiche with seafood, salad, or cooked vegetables. If you have a food processor, try this easy sauce gribiche recipe from Tasting Table.
“The Deluxe Food Lover’s Companion” — Sharon Tyler Herbst and Ron Herbst