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

Wondering what to do with all those leftover hard-boiled eggs from Easter? Here are some tasty ideas that come together in minutes:

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.

QUICK & EASY: 99 terrific recipes in about an hour or less


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!

And for more quick dinner ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at

RECIPES: 99 easy dinner ideas in about an hour or less

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.

Grilled radicchio and romaine chopped salad

Total time: 30 minutes | Serves 4

Note: From Donna Deane.

1 teaspoon minced anchovies, from about 2 fillets
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 teaspoon chopped capers
4 tablespoons olive oil, divided
Freshly ground black pepper
2 heads Treviso radicchio, quartered lengthwise
1 small head romaine, quartered lengthwise
1/4 cup diced red onion ( 1/4 -inch dice)
1/4 cup pitted black olives ( 1/4 -inch dice)
1 hard-cooked egg, peeled and cut into 1/4 -inch dice
1 teaspoon chopped parsley

1. In a medium bowl, combine the minced anchovies with the garlic, balsamic vinegar, lemon juice and capers. Whisk in 2 tablespoons of the olive oil until emulsified and season with a few grinds of pepper and a pinch of salt, or to taste. Set aside.

2. Heat a grill over medium-high heat. Brush the radicchio and romaine lightly with the remaining olive oil. Grill until lightly charred but still crisp, turning so that all sides are quickly grilled, about 2 to 2 1/2 minutes. Remove from the grill, and let stand until the radicchio and romaine are cool enough to handle. Cut into 1-inch squares.

3. Toss the chopped romaine and radicchio with the diced onion and olives, then toss with the dressing. Season to taste with freshly ground black pepper and salt.

4. Mound a quarter of the salad onto each of four plates. Garnish each evenly with the hard-cooked egg and parsley. Serve immediately.

Each serving: 179 calories; 3 grams protein; 7 grams carbohydrates; 2 grams fiber; 16 grams fat; 2 grams saturated fat; 54 mg. cholesterol; 171 mg. sodium.

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
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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