20 recipes for leftover hard-boiled eggs
Egg salad sandwich. It’s a classic. Recipe: Egg salad sandwich with dill(Ricardo DeAratanha / Los Angeles Times)
Pan bagnat is a pressed sandwich stuffed with things like tuna, eggs, potato and red onion that actually gets better as it sits, giving the variety of flavors time to marry. Recipe: Pan bagnat(Irfan Khan / Los Angeles Times)
The smoky notes and slightly wilted textures of the ribbons of leafy romaine and radicchio contrast with the add-ins of diced red onion, black olives, hard-cooked egg and parsley. An assertive anchovy-garlic dressing makes this a robust dish. Recipe: Grilled radicchio and romaine chopped salad(Stephen Osman / Los Angeles Times)
Chorizo and hard-cooked eggs are rolled into thin Milanesa steaks that make the casings for these beef rolls. Recipe: Beef rolls(Ricardo DeAratanha / Los Angeles Times)
This colorful potato salad comes together in only 25 minutes. Recipe: Piquillo-potato salad with anchovies and eggs(Bryan Chan / Los Angeles Times)
New York chef Larry Forgione says that when James Beard first tasted Forgione’s strawberry shortcake, the food guru pronounced: “There can be no dessert better, only fancier.” The secret: hard-boiled egg yolk mixed into the dough. Recipe: Old-fashioned strawberry shortcake(Lawrence K. Ho / Los Angeles Times)
Nancy Silverton combines butter lettuce, hazelnuts, bacon, hard-cooked eggs and creamy gorgonzola in this salad. Recipe: Butter lettuce with hazelnuts, bacon, Gorgonzola dolce, egg and sherry vinaigrette(Don Bartletti / Los Angeles Times)
Want to dress your eggs up a bit? Try them in a layered Spanish tapa. Recipe: Anchovy, roasted red pepper, potato and egg pintxos(Lori Shepler / Los Angeles Times)
Chervil and tarragon are traditional in this classic sauce, and you can substitute them for the chives, or use basil or dill. Serve it alongside crab cakes and you’ve got a winning dish. Recipe: Sauce gribiche(Eric Boyd / Los Angeles Times)
Serve this broiled eggplant salad warm or cool, garnished with hard-boiled egg quarters and olives. Recipe: Broiled eggplant salad with sauteed onions, garlic and tomatoes(Glenn Koenig / Los Angeles Times)
Finely chopped egg yolk looks almost like confetti in this dish adapted from Thomas Keller’s “Bouchon” cookbook. Recipe: Asparagus in sauce mimosa(Gary Friedman / Los Angeles Times)
Eggs stuffed with salmon caviar are part of a Russian-style smorgasbord to accompany vodka. Recipe: Eggs stuffed with caviar(Robert Lachman / Los Angeles Times)
Shaved ice adds just the right frost factor to mul naeng myun, with thinly sliced beef, pickled cucumber, hard-cooked egg, radish and buckwheat noodles. Recipe: Cold noodles in beef broth(Glenn Koenig / Los Angeles Times)
Eggs provide a perfect topping for grilled romaine heads. Recipe: Grilled romaine with radishes, hard-boiled eggs and toasted bread crumbs(Anne Cusack / Los Angeles Times)
Garnish this rich gazpacho with Serrano ham and hard-cooked egg. Recipe: Gazpacho cream, Cordoba-style(Gina Ferazzi / Los Angeles Times)
With ready-made hard-boiled eggs, egg salad comes together in minutes. Recipe: Canter’s egg salad(Glenn Koenig / Los Angeles Times)
Want to add richness to a soup or side dish? Garnish with chopped egg, as in this borscht recipe. Recipe: Warszawa’s cold borscht(Bob Chamberlin / Los Angeles Times)
This rich ranch-style dressing takes no prisoners when it comes to garlic flavor. Paired with a colorful chopped salad, it makes for a flavorful meal that’s simple to prepare. Recipe: Milton’s special house chopped salad with creamy garlic dressing(Kirk McKoy / Los Angeles Times)
A boned chicken is stuffed with hard-cooked eggs, ground pork, bacon, cheese, raisins, pickle relish, ham and sausage in this hearty dish. Recipe: Alice Aquino’s Chicken Relleno(Mel Melcon / Los Angeles Times)
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.
EGG SALAD SANDWICH WITH DILL
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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