Easy dinner recipes: 3 quick ideas using leftover hard-boiled eggs

The Easter Bunny has come and gone, the egg hunt is over and the kids have overdosed on chocolate and jelly beans. You’re cleaning up the last of the festivities when suddenly, reality in every shade of pastel seems to stare you down. What do you do with all those hard-boiled eggs?

No worries, we’ve got some ideas for you to nosh on:

Egg salad sandwich with dill: It doesn’t get much easier than this classic sandwich. Chopped hard-boiled eggs are tossed with onion, celery, mustard, vinegar, mayonnaise and a touch of salt for a quick egg salad. The salad is great by itself, but spoon it between two slices of bread with shredded lettuce and fresh dill and you’ve got a meal that’s perfect when you’re on the go or looking for a quick bite to eat.

Grilled radicchio and romaine chopped salad: Grill radicchio and romaine until lightly charred but still crisp and toss with finely diced onion, olives, egg and parsley, along with a bright vinaigrette. The whole dish comes together in about 30 minutes.

Deviled eggs: Halve some hard-boiled eggs and scoop out the yolks. Mash the yolks up, fold in a little sour cream or mayonnaise, a little mustard, some chopped herbs or seasoning, and maybe a dash of Worcestershire. Dollop the filling back in the shell -- or pipe it in if you’re feeling fancy -- and you’ve got stuffed eggs. To devil them properly, add a little heat with a dash of hot sauce or a sprinkling of cayenne pepper.

For a little something extra, try adding minced fennel, smoked salmon, red onions and capers to your base. Place snipped chives over the finished eggs as a final garnish.

For more ideas using hard-boiled eggs, check out our recipe gallery with 22 ideas.

Deviled eggs with smoked salmon, fennel and capers

Active work time: 15 minutes | Total preparation time: 35 minutes | Serves 8

Note: Celery can be substituted for the fennel; the taste is different but the crunch is there. These can be made several hours ahead and refrigerated, covered loosely with plastic wrap.

4 hard-boiled eggs, cooled, peeled, halved lengthwise
2 tablespoons light sour cream
2 teaspoons light mayonnaise
2 tablespoons finely minced fennel
2 tablespoons minced smoked salmon
2 teaspoons minced red onion
2 teaspoons drained capers
Salt
Freshly ground pepper
1 teaspoon snipped chives, for garnish

1. Place the yolks in a small bowl. Use a fork to mash them. Add the sour cream and mayonnaise. Mix until smooth. Stir in the fennel, smoked salmon, onion and capers. Taste; add salt and pepper to taste. (Be careful, as smoked salmon can be very salty).

2. Spoon the mixture into the whites, dividing evenly, and smoothing the surface. (Alternatively, a pastry bag fitted with a fluted tube can be used.) Garnish the eggs with chives.

Each serving: 47 calories; 129 mg sodium; 96 mg cholesterol; 3 grams fat; 1 gram saturated fat; 1 grams carbohydrates; 3 grams protein; 0.09 gram fiber.

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