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Nine ways to use up all of those leftover hard-boiled eggs

The Food Gays

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What’s an Easter celebration without a mound of dyed and decorated hard-boiled eggs at the centre of your table? The annual tradition is always fun when you sit down to do the actual decorating, but afterwards it seems like you’re stuck with a never-ending supply of eggs in your fridge.

Sure, you can always whip up another egg-salad sandwich or chop those suckers up into a salad for a hit of protein, but there are a few other — more innovative ways — to use those eggs too. Don’t believe us? Here are just a few of our favourite recipes.

CARBORNARA DEVILLED EGGS

Mary Berg is a devilled eggs aficionado, and has several iterations of the potluck staple that she can whip out as needed. This one is great though because it takes all of the traditional elements of our favourite pasta, like pancetta and pecorino cheese, and combines them into one memorable, creamy bite of egg.

TIMBALLO

If you’re a fan of carbs, then you absolutely have to make this carb-loaded dish that hails from Italy. Basically it’s a pastry pie stuffed full of all the good stuff, like rice, pasta and potatoes. It’s positively pretty, too, which means it’s a great way to use up those eggs while showing off your cooking skills during that Easter brunch.

FIVE SPICE PORK AND EGG SOUP (MOO PAILO)

Hearty soups are always taken to that next level with the addition of creamy eggs, and this pork concoction is no exception. This particular recipe relies on the fatty goodness of pork belly to give it a bold flavour, meaning you’re going to want to whip up a nice, big batch for leftovers.

GRILLED EGGPLANT SALAD (YAM MAKHAUA YAO)

Asian eggplant and shrimp come together with hard-boiled eggs for this hearty salad that’s as much a feast for the eyes as it is a feast for the old taste buds. The best part is that even though the dish boasts bold flavours, it only consists of nine total ingredients.

STEAK AND EGG BREAKFAST SALAD

You’ve had steak and eggs for breakfast, but why not take the brunch staple one step further with this salad riff that’s perfect to enjoy any time of the day? Arugula and kale give the dish a peppery twist, while the addition of hearty hash browns mean you’ll leave the table completely satisfied.

SHEPHERD’S PIE

Sure, traditional shepherd’s pie calls for lamb and some basic vegetables, but when you’re talking about an Argentinean version of the peasant classic there’s a whole world of flavours to explore. We’re talking a red wine reduction, smoky paprika, and a layer of sliced, hard-boiled eggs laid across the ground-beef base.

RICE PAPER SALAD

If you want to serve up a fancier version of a salad, there’s no better riff than this beef jerky, squid and green-mango concoction that’s rolled into pretty rice paper. Sure, this recipe calls for hard-boiled quail eggs, but subbing in your leftover Easter eggs will also do the trick.

FLANK STEAK STUFFED WITH EGG (MATTAMBRE RELLENO)

Assembling this flavourful dish of bacon, steak, eggs and seasoning takes a little bit of work, but we promise the effort pays off once you cut into that final product and see the gorgeous layers unfold before your eyes. Definitely pull this one out if you have guests to impress.

WHITE ASPARAGUS WITH GRIBICHE SAUCE AND EDIBLE FLOWERS

We don’t make a lot of sauces with hard-boiled eggs, but if it’s a traditional French Gribiche sauce you’re going for, nothing beats the creamy texture that you get from the cooked yolks. Drizzled over white asparagus, it’s the perfect brunch indulgence.

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