If the Easter bunny has come and gone and left you with nothing but a fridge full of hard boiled eggs, we’ve got you covered. Here, we’ve rounded up five fantastic ways to use them up—from a creamy coconut curry to tangy quick pickles—all calling for minimal ingredients that you likely already have on hand. Get cracking, and as always, show us what you’re cooking by tagging #goodtastegrams on Instagram and show us how yours turned out!
We could go on and on about how much we love this simple salad, but perhaps one of the biggest reasons to make it right now is because we’re guessing you’ve already got everything you need to do so. Can of tuna? Can of white beans? Hard boiled eggs? Yep, yep and yep. Dressed with a squeeze of lemon juice (or swap in cider, sherry, red wine or even balsamic vinegar in a pinch) and finished with a sprinkle of salt and dukkah (dukkah is a mix of dried spices like cumin, black pepper, and sesame seeds, but you can totally substitute any other spice-drawer favorites like smoked paprika or herbs de Provence), it’s exceedingly easy to make and yet looks and tastes like it came from a fancy French restaurant.
Elevate that package of instant ramen noodles (we know you’re got some in your pantry!) with this creamy coconut curry recipe from The Modern Proper. Add in whatever veggies you have on hand (like leftover celery and carrots from your Easter crudité tray), and a hard boiled egg and dinner is done.v
In this recipe, we deliver use for not one, but two Easter leftovers—ham and HB eggs! Calling for crisp toast, a slathering of mayo, and some grilled green onions, it’s easy enough for even the kids to assemble.
Why make regular egg salad when you can dress it up in the richness of some added avocado? This fancy variation on a hard boiled egg classic gets an added boost from some smooshed avocados and a handful of chopped fresh herbs. Smear it on a bagel or eat it by the spoonful—we won’t judge.
How pretty are these beet-pickled eggs? Better yet, they couldn’t be easier to make. Their vibrant hue comes thanks to an overnight soak in a tangy mixture of shredded beets, vinegar, salt, and a pinch of brown sugar. Peel and serve on everything from salads to crostini.