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What to do with leftover hard-boiled eggs?

So now that Easter's over, we have scores of hard-boiled eggs on hand... and I hate eggs. Anyone have any recipes to use up some of them? My grandmother loves egg salad sandwiches, so that should get rid of about half of them, but that still leaves way too many around.

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  1. 1. Egg Salad
    2. Deviled eggs

    1. Scroll down this page, for the original Russian Vegetable Pie from the 'Vegetarian Epicure', which was my go-to cookbook for years. It's still the best way to use a lot of hard-boiled eggs! If you're too lazy to make the crust, just use a frozen crust ans schmear the cream cheese on the inside. i haven't made it for years, but i used to bring it to every dinner party I went to...


      Also, my favorite sandwich is pumpernickel bread, with mustard, roasted red peppers, sardines packed in water, and sliced hard-boiled eggs. Heaven!
      Plus, what about deviled eggs?

      1. Boston Globe this week had an article about a sweet Portuguese bread... basically yeast bread with hard boiled eggs cooked inside. Maybe you can make these and give away the resulting treats?

        1. The Boston Globe this week also had a recipe for soy sauce-flavored eggs, adapted from Harumi's Japanese Cooking. If you don't like eggs, this probably isn't going to disguise them much, but anyway, here goes...

          1 Tbsp rice vinegar
          2 Tbsp soy sauce
          1 tsp sugar
          6 peeled eggs

          Mix everything up in a ziploc bag and put in the fridge for a few hours (place on a plate or in a bowl to prevent spillage!). It helps to move it around at some point to make sure they get evenly marinated.

          1 Reply
          1. re: another_adam

            That was going to be my suggestion.

            Or you can chop them up as a garnish on curries or kedgeree.

          2. http://splendidtable.publicradio.org/...

            I've always meant to try Jacques Pepin's "Eggs Jeanette" recipe and your post reminded me of that. I think it sounds good, if a little unusual. Anyway, it's another possibility for you.

            Good luck using up those eggs!

            4 Replies
            1. re: xena

              Xena, that recipe looks absolutely awesome. It combines the beauty of the boiled egg with a pan-browning. I will try it soon.

              Jacques Pepin is such a true sharer of the craft. His life of working his way up through the ranks to his emeritus status is a fine example of "give, and you shall receive".

              1. re: FoodFuser

                Well, don't you just love him? Such a good teacher and, in my opinion, unpretentious. I love reading his books and am always delighted when I happen to catch him on tv. He makes everything seem so approachable, even for one like me who probably has more interest in food and eating than culinary skill (so far!). Now I am really excited to try Eggs Jeannette!

                1. re: xena

                  Xena, Just today I logged on to my local library account, and two DVD sets that I had requested for their purchase are on order. (Jacques and Julia Cooking at home; and Complete techniques). So, within a month there will be a Jacques-fest.

                  Yes, he's great. Unassuming, gentle, clear. And that dude can use a kniife!

                  For a Print Book, I highly recommend:
                  "Jacques Pepin's complete techniques: featuring more than 1,000 cooking methods and recipes, all demonstrated in thousands of step-by-step photographs. Black Dog & Leventhal Pub., c2001."

                  His DVDs are numerous:

                  1. re: FoodFuser

                    A Jacques fest!!! Wonderful!
                    Thanks so much for the recs and the link. I do have a few of his books but not the one you mentioned. I checked our library site after reading your post and they don't have it so I think I'll pop in and see if they want to add it to their collection or I'll try to get it through inter-library loan. I did request one of the dvds (can't remember which one now, I think it was Complete Techniques but I'm not sure) while I was on the site. Love the library!
                    Another simple recipe of his I love is fromage fort and it's just about time to gather up all the ends and bits of cheese from the fridge and enjoy that again. So good.
                    thanks again for your post. Hope to hear about your Jacques adventures!

            2. My mom used to make curry egg with Japanese curry powder (in a small red tin found in both Chinese/Japanese supermarkets) Mix a TBS of this powder with about 2 TBS shoyu (this is a rough estimate - adjust according to taste) and soak in mixture overnight. I used to have one sliced and in my lunches.

              1. Just remembered another possibility (again, not sure how much any of these things disguise the eggs if you don't like them, but anyway): Bengali Triple-cooked Egg Curry. Hard boiled eggs are deep fried until golden, and then simmered in a spicy curry. (you can even do without the intermediate frying, but it's nicer with :) )
                I have to admit, I don't have a particular favorite recipe for the curry, since I'm not sure I've used the same one twice (always searching for a perfect one)--and actually, for an easy weeknight supper, I sometimes use jarred curry base or even retort pouch curry sauce for it. Anyway, use a fiery hot curry and put it with some rice, veggie, and raita for a quick and easy meal.

                1 Reply
                1. re: another_adam

                  how about a potato salad or a cobb salad. you can also use them in some salad
                  dressings and soups.

                2. As suggested above, I too add them to potato salad.

                  There's a good meatloaf recipe on Food Network, forgetting now whose, but has hard boiled eggs down the middle.

                  You can add to cooked pasta, kind of like carbonara-ish. Or, add grated already cooked to fried rice.

                  You can puree them with cream cheese and or yogurt and other additives to make a dip.

                  good link (the pate looks interesting)

                  1. I make a chicken/pasta/egg salad with macaroni, poached chicken and hard boiled eggs. Add chopped celery, mayo, salt and pepper.

                    1 Reply
                    1. re: Linda513

                      If you can't stomach any more egg salad, how about a wilted spinach salad with a warm sweet and sour dressing, with mushrooms and sliced eggs and pine nuts.

                    2. How about Sauce Gribiche? Kind of like egg salad in sauce form....:)

                      1. Pickle them!! (just throw them in a jar with enough vinegar to cover and maybe some garlic or other spices). If pickled they will last a long time, and they are one of those perfect midnight snacks with a little salt and pepper.

                        2 Replies
                        1. re: Lazy Susan

                          My Mom once just threw some eggs into a jar of brine leftover from dill pickles. The eggs were pretty tasty.

                          1. re: julesrules

                            or pickle them with some beets like my grandmother does! Nothing better than purple pickled eggs and beets - very amish

                        2. Easy, Fast, Amazing Recipe from my one of my favorite chefs Jacques Pepin---illustration of what a culinary genius can do with a simple hard boiled egg. This recipe is always a hit at brunch and I even love it for dinner.

                          EGG AND TOMATO GRATIN

                          Excerpted from Jacques P�pin Fast Food My Way. � 2004 by Jacques P�pin. Used by permission of Houghton Mifflin Company. All Rights Reserved.

                          4 servings

                          When I was a child, we ate eggs more often than meat; they were economical and nutritious, and I remember these dishes with fondness. We rarely eat eggs for breakfast at our house now but enjoy them in gratins like this one, which we serve as a first course or light lunch.

                          The recipe, intended to serve four, uses six eggs, which means that each person consumes only 1 1/2 eggs. The sauce is also lean. Although it can be made with fresh tomatoes when they are at their best, I often use canned tomatoes instead, because they’re more flavorful, more colorful, and less expensive during much of the year.

                          6 large eggs (preferably organic)
                          2 tablespoons good olive oil
                          2 medium onions (about 12 ounces), sliced (about 2 1/2 cups)
                          4 teaspoons chopped garlic
                          3/4 teaspoon dried thyme leaves
                          1/2 teaspoon salt
                          1/2 teaspoon freshly ground black pepper
                          1 (14-ounce) can peeled tomatoes
                          2/3 cup grated Swiss (Gruy�re or Emmenthaler) or mozzarella cheese (2 1/2 ounces)
                          1. Poke the rounded end of each egg with a pushpin to help prevent it from cracking, and lower the eggs into a saucepan of boiling water to cover. Bring the water back to a boil, then boil the eggs very gently for 10 minutes. Drain and cool in ice water for at least 15 minutes, or until the centers of the eggs are completely cool. Peel the eggs and cut each of them into 6 wedges. Arrange the wedges in a 6-cup-capacity gratin dish or baking dish.

                          2. Heat the oven to 400 degrees. Heat the oil in a skillet over medium-high heat until hot but not smoking. Add the onions and saut� for about 2 minutes, then add the garlic, thyme, salt, and pepper. Crush the tomatoes into pieces and add them along with their juice to the skillet. Bring the mixture to a boil, reduce the heat, and boil gently, covered, for 4 minutes.

                          3. Pour the onion and tomato mixture over the eggs in the gratin dish and sprinkle the cheese on top. Bake the gratin for 10 minutes.

                          4. Meanwhile, heat the broiler. When the gratin is cooked, broil 3 to 4 inches from the heat source for 2 to 3 minutes to brown the top. Serve.

                          1. If you hate eggs you won't like this, but I *ADORE* creamed eggs by themselves, or with ham, chicken or even shredded dried beef, served on toast or biscuits. My mom always just made a plain white sauce, as do I usually, but you can bump it with curry. Some baby peas are a nice addition, too. Nursery food - guess I'll never outgrow it...

                            1. Thanks for all the suggestions, everyone. To clarify, I won't be eating the eggs, no matter what. This was more of a measure to make sure the rest of my family doesn't go insane eating eggs all week. Thanks!

                              1. How about egg and tuna salad (chopped eggs, can or two of tuna, celery, onion, salt, pepper, mayo) or egg and salmon salad (same as previous, but with canned salmon)? Both are good as "melts" too - either grilled like you'd do for grilled cheese or open-faced and topped with cheese and run under the broiled to toast.

                                1. Scotch eggs.

                                  (leave the egg outta your one)

                                  1. caeser salad w. chicken and hard boiled eggs is great. also surprisingly good on club sandwhiches. or make a cobb salad.

                                    1. My mom usually cuts them up into pieces and mixes some soy sauce, lemon juice and garlic-chili into them. Then she serves it with steamed rice. I really enjoy them this way.