20 recipes for leftover hard-boiled eggs

Now that Easter is over, what do you do with all the leftover hard-boiled eggs?

From egg salad sandwiches to salad ideas, shortcakes (yes, fold the eggs in with quickbread batters for a fast dessert -- or breakfast) to sauces, there’s an almost infinite number of ways to use all those pastel eggs in the fridge. We’re not just talking deviled eggs, though we have some excellent recipe ideas for those too. Check out our 20 favorite ways to use leftover hard-boiled eggs from the L.A. Times Test Kitchen.


Total time: 30 minutes | Serves 4


8 hard-boiled eggs, peeled
2 tablespoons minced green onion
1/4 cup minced celery
1 1/2 tablespoons Dijon mustard
2 teaspoons white vinegar
1/4 cup mayonnaise
1/4 teaspoon salt
2 cups shredded iceberg lettuce
2 tablespoons chopped dill
8 slices olive bread
Cracked black pepper

1. Chop the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise and salt. Cover and chill until ready to serve.

2. Toss together the shredded lettuce and dill.

3. Divide the egg salad among 4 slices of the bread, spreading it to the corners. Grind black pepper over the egg salad, then place equal amounts of the lettuce-dill mixture on each sandwich. Top with the remaining bread slices. Cut in half and serve.


Each serving: 376 calories; 17 grams protein; 23 grams carbohydrates; 2 grams fiber; 24 grams fat; 5 grams saturated fat; 432 mg. cholesterol; 733 mg. sodium.

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