20 recipes to make with hard-boiled eggs

​​​​​​Got a batch of hard-boiled eggs in the fridge? You're on your way to a great lunch (and breakfast, and dinner). We love to keep a few on hand at all times to chop up for salads, toss with pasta, or spice things up with horseradish-spiked deviled eggs. Here are 20 ways to use 'em up—or an excuse to make a double batch next time.

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20 recipes to make with hardboiled eggs
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20 recipes to make with hardboiled eggs

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute.

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Photo: Ted Cavanaugh

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.

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Photo: Ted Cavanaugh

This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.

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Photo: Alex Lau

Crisp-skinned fish isn’t about high heat. The key is to cook the fish over medium and until very golden underneath and nearly cooked through before turning it for a fraction of the time on the second side.

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More: 22 Poached Egg Recipes for Any Meal

Photo: Ted Cavanaugh

You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.

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Photo: Alex Lau

If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.

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Photo: Ted Cavanaugh

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

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Photo: Gentl & Hyers

You don't have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute. That said, it’s essential that you don’t overcook the asparagus because that’s when it gets stringy and sad.

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Photo: Ted Cavanaugh

The pickled hard-boiled eggs are a great snack on their own—they’re sold individually at Shed in Healdsburg, California.

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More: 74 of the Best Egg Recipes Ever

Photo: Peden + Munk

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.

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Photo: Alex Lau

Nothing says "instant party" like these infinitely customizable (and very easy) deviled eggs.

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Photo: Alex Lau

We love making this salad with mâche instead of traditional frisée.

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Photo: Marcus Nilsson

Best with a vinegar-y hot sauce, like Tabasco or Crystal.

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Photo: Alex Lau

After the beet has given up its color for the eggs, it’s a great addition to a salad.

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More: 19 Soft-Boiled Egg Recipes Because Life Needs Jammy Eggs

Photo: Alex Lau

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

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Photo: Bon Appetit

We love the briny bite of the capers and anchovies against the creamy eggs.

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Photo: Danny Kim

"Hard-boiled yolks are the secret to making these savory cookies dissolve-in-your-mouth tender." —Claire Saffitz, associate food editor

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Photo: Danny Kim

Egg salad toast is the perfect vehicle for your leftover roasted veg.

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Photo: Alex Lau

Want to take your deviled eggs recipe to the next level? One word: bacon.

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More: How to Make a Perfect Medium-Boiled Egg

Photo: Romulo Yanes

Edward Kim’s take on the vinegary buckwheat salad called will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keep it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

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Photo: Gentl & Hyers

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