If you have hard boiled eggs on hand and want to do something creative with them, try one of these recipes.
First, the basics.
How to make Hard-boiled Eggs
Place eggs in a large saucepan. Add cold water to cover eggs by 1 inch. Place over high heat and bring to a boil. Remove pan from burner, cover, and let sit for 10 minutes.
Drain and serve warm. Or cool under cold running water and then refrigerate. Hard-boiled eggs will keep for 1 week.
Tip: super fresh eggs are harder to peel than eggs that are a week old.
Eggs in Mustard Sauce – A German specialty
8 hard boiled eggs, peeled, warm
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup chicken or vegetable broth
1/2 cup milk
3 tablespoons yellow mustard
sea salt and white pepper to taste
chopped fresh parsley
In a heavy saucepan over medium heat, melt the butter and add flour, stirring constantly. Slowly whisk in the broth and milk and stir until thickened. Whisk in mustard. Season with salt and pepper. Drizzle the sauce over the warm eggs and sprinkle with parsley. Serve with boiled potatoes.
Green Eggs and Ham
From Taste of Home
3 cups frozen chopped broccoli, cooked and drained
6 hard-cooked eggs, quartered lengthwise
1/2 cup chopped cooked ham or bacon
3 green onions, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
2 tablespoons Dijon mustard
1/4 teaspoon salt
4 tablespoons Parmesan cheese, divided
- In a greased 11 x 7-inch baking dish, pour in broccoli and top with eggs. Distribute ham and onions over eggs.
- In a saucepan, melt butter and add flour. Cook and stir until bubbly. Gradually whisk in milk, mustard, salt and dash of paprika; cook and stir until boiling then continue for 2 minutes more. Remove from the heat; stir in 2 tablespoons cheddar cheese until melted.
- Pour over casserole. Sprinkle with remaining Parmesan cheese. Bake, uncovered, at 400° for about 15 minutes or until heated through.
Basic Deviled Eggs
1 dozen hard boiled eggs, peeled
2 teaspoons Dijon mustard
1/3 cup mayonnaise
Optional: 1 tablespoon minced shallot
white pepper to taste
sea salt to taste
- Cut each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl.
- Arrange the egg white halves on a serving platter or shallow container.
- Using a fork, mash up the yolks and add mustard, mayonnaise, onion, salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika. Makes 2 dozen.
Flavor variations: curry powder, wasabi powder, dill weed, chili in adobo sauce, bacon bits, chopped capers, chopped chives
Bacon and Egg Potato Salad
6 cups cubed red or Yukon gold potatoes (about 2-1/2 pounds)
1 teaspoon sea salt
4 hard-boiled eggs, chopped
1 small sweet onion, chopped
1 large stalk celery, chopped
4 bacon strips, cooked, chopped
1 dill pickle, finely chopped
1 cup mayonnaise
1 tablespoon mustard
1 tablespoon cider vinegar
1/2 teaspoon dried dill or 1 teaspoon fresh
1/2 teaspoon sea salt or to taste
black pepper to taste
- Place potatoes and salt in a large pot and cover with water. Bring to a boil, reduce heat and cook for 10-15 minutes or until tender. Drain, cool, peel, and cut into cubes.
- Place potato cubes in a large bowl. Add the eggs, onion, celery, pickle, and bacon. In a small bowl, combine the mayonnaise, mustard, vinegar, lemon and salt and pepper. Pour over potato mixture and toss gently to coat. Refrigerate until chilled.
Shoyu Tamago (Soy Sauce Eggs)
Makes 3 eggs
3 hard-boiled eggs, peeled
3 tablespoons tamari
3 tablespoons rice wine vinegar
1 tablespoon sugar
In a small pot, combine the soy sauce, vinegar and sugar and bring to a simmer over medium heat, stirring until sugar is dissolved. Add the eggs and use a spoon to roll them around in the mixture, until the eggs are a uniform cappuccino-brown color.
Remove the egg from the pot and let cool slightly before eating.