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Uses for leftover Easter eggs that aren't all devilish

Hard boiled egg foods

The Easter egg hunt is over, the kids are in a sugar coma from the chocolate bunnies, and now you're left with a bunch of hard-boiled eggs. Now what? Naturally, deviled eggs come to mind. The EYB library is full of deviled egg recipes, with all manner of add-ins like guacamole, sriracha, and just to mix things up, beet-pickled deviled eggs.

There's a world of options beyond deviled eggs and egg salad, however. Hard-cooked eggs feature in several baked goods too, like these hard-cooked egg cookies, tender buttermilk biscuits, and James Beard's strawberry shortcake. (The recipe is by Larry Forgione, but was inspired by James Beard telling Chef Forgione about his mother's shortcake that featured hard-cooked egg yolks. Beard allegedly said about Chef Forgione's recipe, "there can be no dessert better, only fancier.")

Turning back to the savory side, many empanada recipes include hard-boiled eggs, and for those looking for something out of the ordinary, Pashka cheese is an interesting alternative. Pashka cheese is an Russian dish made from fresh farmer's cheese, brandy, golden raisins, hard-cooked egg yolks, and other dairy ingredients that are pressed in a mold (a clean terra cotta pot will work, so don't worry about not having the right equipment). Another unusual option is Salmorejo, a Spanish soup combining bread, tomatoes, sherry vinegar, hard-boiled eggs and Iberico ham. Sauce gribiche is another excellent choice that works as well over asparagus as it does steak.

Naturally, we'd be remiss if we didn't mention Scotch eggs. What's your favorite use for hard-boiled eggs?

3 Comments

  • Rinshin  on  4/21/2014 at 5:15 PM

    My own ramen eggs. http://www.food.com/recipe/nonas-soy-sauce-eggs-ramen-eggs-315722 I eat these like snacks esp when I'm trying to low carb.

  • Avocet  on  4/21/2014 at 7:02 PM

    I have a recipe for a dressing for asparagus, which is handy (in the northern hemisphere) since asparagus is in season. HB egg, roasted pistachios, tarragon, lemon juice or white wine vinegar, and olive oil. Serve over cooked asparagus, warm or cold. Very tasty.

  • boardingace  on  4/22/2014 at 6:13 PM

    I had no idea! I think I've only used them in egg salad sandwiches and in salads.

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