How to Use Leftover Hard Boiled Eggs
The list of ways you can use hardboiled eggs is practically endless. You can make egg-avocado salads, Cobb salads, or the classic egg salad. You can pickle, devil and marinate boiled eggs and serve as is or as a side dish. For a quick but satisfying snack, make creamed eggs or mini English muffin-egg pizzas. If you would like to impress your family and friends (or just yourself), then try making the famous Scotch eggs with your leftover hardboiled eggs!
Using Eggs in Salads
Make an egg-avocado salad.Chop two hardboiled eggs and half of an avocado and place them in a bowl. Finely chop a tablespoon (15 ml) of red onion and a tablespoon of red bell pepper, and place them in the bowl. Add salt and pepper to taste. Mix the ingredients together until they are well-combined.
- This recipe makes one serving.
Try a Cobb salad.Chop a chicken breast and two slices of thick-cut bacon and place them in a bowl. In a separate bowl or on a plate, combine four cups (946.4 ml) of mixed greens, two cups (474 ml) of chopped kale, two sliced boiled eggs, 1/2 cup (118 ml) of grape tomatoes cut in half, 1/4 cup (59 ml) of edamame, and half of an avocado sliced. Mix the ingredients together until they are well-combined. Top the salad with the chopped chicken and bacon, bleu cheese, and your favorite salad dressing.
- This recipe makes one to two servings.
Make a classic egg salad.Slice and chop six boiled eggs and place them in a bowl. Dice 1/3 cup (78 ml) of celery and place it in the bowl. Thinly slice 1/4 cup (59 ml) of green onion and add to the bowl. Add 1/4 cup of mayo and salt and pepper to taste. Mix the ingredients together until they are well-combined. Serve by itself, on bread, or on bed of lettuce.
- This recipe makes two to three servings.
Pickling, Deviling, and Marinating Them
Pickle the eggs.Pour a 16-ounce can of pickled beets into a large container or mason jar. Add one cup (237 ml) of apple cider vinegar, a 1/3 cup (78 ml) of brown sugar, a tablespoon (15 ml) of peppercorn, and a teaspoon (4.93 ml) of salt. Mix the ingredients until they are well-combined and the sugar is dissolved. Add 6 hardboiled eggs to the mixture one at a time. Place the lid on the jar and refrigerate for 12 hours, or up to three days. After they have finished marinating, serve as is or make deviled eggs out of the yolk.
- The longer the eggs marinate, the stronger the pickled flavor and pink color will be.
Make deviled eggs.Slice six hardboiled eggs in half and place them on a clean platter. Remove the yolks with a spoon or your fingers and place them in a bowl. Use a fork to mash the yolk into a powder. Add in 2 ½ (37.5 ml) tablespoons of mayo, two teaspoons (10 ml) of yellow mustard, and salt and pepper to taste. Mix the ingredients together until a smooth paste forms. Place the filling in the empty egg halves with a spoon (about ½ teaspoon of filling for each egg). Finish by sprinkling paprika powder on each deviled egg.
- This recipe makes 12 servings.
- If you like, you can garnish the eggs with freshly chopped parsley or green onions.
- Gently squeeze the eggs to loosen the yolks for removal.
Marinate them in soy sauce.Heat six tablespoons (90 ml) of water on medium heat until hot (105 to 115 degrees Fahrenheit/40 to 46 degrees Celsius). Place the hot water in a large container or mason jar. Mix in one tablespoon (15 ml) of granulated sugar until it is dissolved. Add two tablespoons (30 ml) of rice wine vinegar, ¾ cup (177 ml) of low-sodium soy sauce, ½ teaspoon (2.46 ml) of chili garlic sauce, and two diced scallions to the water. Mix until well-combined. Place six eggs in the jar one at a time. Place the lid on the jar and refrigerate for two hours, or up to 24 hours. Once they have finished marinating, slice in half and serve as is.
- You can also serve them over rice, ramen, or on a salad for a quick, fulfilling meal.
- This recipe makes six to twelve servings.
Using Them in Additional Recipes
Try creamed eggs.Heat two tablespoons (30 ml) of butter in a small pot over medium heat until melted. Whisk in two tablespoons of flour and ¼ teaspoon (1.23 ml) of salt. Cook the butter and salt for one minute or until fragrant. Stir in ½ cup (118 ml) of milk until a thick mixture forms. Then mix in another ½ cup of milk, stirring constantly until a thick mixture forms again. Add one chopped hardboiled egg to the mixture and mix until well-combined. Take the mixture off the heat and pour it over toast. Garnish the creamed eggs with another chopped hardboiled egg and herbs or seasonings to taste.
- This recipe makes one serving.
Make English muffin-egg pizzas.Set your oven to broil. Slice four English muffins in half and place them on a cookie sheet. Drizzle them with olive oil. Slice two tomatoes into eight pieces and place the pieces on the English muffins. Cut four hardboiled eggs in half. Place the halves on top of the tomatoes. Sprinkle each “pizza” with grated mozzarella, oregano, salt, and pepper. Place the cookie sheet in the oven and broil for five minutes or until the mozzarella is melted. Serve as is.
- This recipe makes four servings.
Try baked Scotch eggs.Heat your oven to 400 degrees Fahrenheit (204.4 degrees Celsius). Beat one large egg in a bowl and set aside. Pour two tablespoons (30 ml) of flour on a plate, and ¾ cup (177 ml) of panko breadcrumbs on a separate plate. Mix a pound of pork sausage, a teaspoon (4.93 ml) of dried minced onion, and a teaspoon of salt in a large bowl until well-combined. Roll four hardboiled eggs in the flour until they are coated. Shape the sausage around the coated eggs until you cannot see the egg anymore. Dip the eggs in the beaten egg. Then roll them in the breadcrumbs until they are completely covered. Place the eggs on a baking sheet and place the sheet in the oven. Bake for 35 minutes, or until the sausage is cooked through.
- This recipe makes four servings.
Video: Deviled Eggs 4 Ways
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