What do you do with all of those leftover eggs? Cobb salad? Deviled eggs? Too obvious. Here are four ways to cook with hard-boiled eggs that you might not have thought of.
Egg salad with capers and celery: Chop the eggs, add sliced celery, a little minced red onion and drained capers and bind everything with mayonnaise. Garnish with celery leaves.
Sauce gribiche: Don't try to say it; just make it. Combine minced shallots, capers and cornichons. Make a vinaigrette with olive oil and a bit of Dijon mustard and add that. Add chopped hard-boiled egg white and yolk. Sprinkle over chopped fresh herbs: tarragon, parsley, chives, etc. Mix together. Perfect accompaniment for any fatty food.
Asparagus mimosa: Steamed or boiled asparagus never met a better match. Like a stripped-down gribiche: Make a vinaigrette with mixed fresh herbs and add finely chopped hard-cooked egg whites and yolks (chop them separately or the yolks will smear together).
Pan bagnat: Make an egg salad with hard-boiled eggs, chopped anchovies and chopped vegetables such as cucumbers and tomatoes. Moisten with olive oil and use to fill a crusty roll.
—Russ ParsonsCopyright © 2014, Los Angeles Times