Have a lot of leftover hard boiled eggs? There are plenty of delicious ways to use them besides the same old egg salad and deviled eggs.
There’s a reason hard-boiled eggs never go out of style: they’re easy to make, portable, nutritious, and satisfying. But it’s fair to say that eating them on their own all the time can get boring; so can basic deviled eggs and egg salad sandwiches.
If you’re sick of eating them the same demure ways, here are a few ideas that coax hard-boiled eggs out of their shell—all perfect for using up leftover Easter eggs, but so good that they’re also worth making a new batch just for these recipes.
Related Reading: 8 Ways to Make Perfect Hard Boiled Eggs
Encase boiled eggs with pork sausage and breadcrumbs, and you have Scotch eggs. Sub in breakfast sausage and crushed cornflakes, and you have an exciting morning twist on the pub classic (but check out our Japanese-influenced veggie version and our chorizo Scotch eggs too). Get our Breakfast Sausage and Cornflake Scotch Eggs recipe.
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With its impressive presentation, this all-in-one Greek meatloaf with oregano, thyme, and parsley manages to be both homey and fancy at the same time. It’s baked with potatoe wedges in the pan, which soak up the juices and the tomato sauce. Get the Egg-Stuffed Greek Meatloaf recipe.
Don’t do meatloaf? Try this Argentinian flank steak that’s butterflied, stuffed with hard-boiled eggs, peppers, and a chimichurri-esque green sauce of cilantro, parsley, and garlic, and then grilled to juicy perfection. Get the Matambre recipe.
Deviled eggs are ubiquitous these days, but this Southwestern rendition, which is spiked with Hatch green chiles and lime juice, then topped with corn salsa, doesn’t feel tired at all. Get our Green Chile Deviled Eggs recipe.
Marry gribiche—a cold French sauce made with egg yolks, mustard, capers, herbs, and gherkins—with hard-boiled eggs, and you wind up with a piquant egg salad that’s stellar on top of chicken, fish, or bread. Get our Egg Salad Gribiche recipe.
Mimosa—it’s not just a bubbly brunch cocktail. It’s also a flower, and a dish that’s named after that plant’s white and yellow petals. This classic dish of dressed asparagus topped with grated eggs would be an elegant addition to a springtime lunch or brunch. Get our Asparagus Mimosa recipe.
Niçoise salad is a French bistro classic, and feels a little fancier—and lighter—than the standard egg-bearing Cobb salad with its bacon and blue cheese. That’s a good choice too, but Niçoise’s tomatoes, green beans, light vinaigrette, and meaty tuna feel much better suited to eating outdoors now that the warm weather’s coming back. Get our Niçoise Salad recipe. (Or try it in sandwich form.)
With their miniature size, quail eggs can serve as the ideal bar snack, especially when made punchy with vinegar brine and stained pink for visual appeal. But pickling regular sized eggs in this bright brine is also a winning move. Get our Pickled Quail Eggs recipe.
If you’ve never had hard-boiled egg curry, you’re in for a treat—and it’s a great option for a filling, complex, and easy vegetarian dinner that’s on the table in under 30 minutes. Get the Punjabi Egg Curry recipe.
Deviled eggs meet pasta salad and a perfect picnic or barbecue side dish is born. It’ll go down in history as a crowd-pleaser. Get the Deviled Egg Pasta Salad recipe.
Equally excellent for brunch or a casual dinner, this marriage of crisp roasted potatoes and halved boiled eggs is in total harmony. Soft-boiled eggs are particularly plush, but this will be delicious with your leftover Easter eggs too. (With crisp bacon, chili oil, dill, chives, basil, and parmesan, how could it not be?) Get the Crispy Breakfast Potatoes with Eggs recipe.