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 a handful of fantastic ways to use them, from a creamy coconut curry to a beautiful toast topper—all calling for minimal ingredients that you likely already have on hand. Get cracking, and as always, show us how your dishes turned out on Instagram by tagging #goodtastegrams!
Garden Egg Salad
Take your favorite egg salad recipe, like this one from Food Network, and give it a twist by stuffing it into leaves of crisp romaine lettuce. Add chopped nuts for crunch, olives or capers for tang, a handful of chopped parsley for color, and a sprinkle of microgreens for the final flourish. Mix up the egg salad ahead for a quick-assembly lunch you can eat like a taco!
Coconut Curry Ramen
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.
Grated Egg Toasts
Grated hard-boiled eggs went viral on TikTok last year and remain one the trendiest ways to eat eggs on the app! This version from Life Made Sweeter is made on crispy sourdough toast topped with mashed avocado, the grated hard-boiled egg, everything bagel seasoning, and red pepper chili flakes!
White Bean and Tuna Salad with Hard-Boiled Egg
We could go on and on about how much we love this simple salad from Food52, 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 (which 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.
Avocado Egg Salad
Why make regular egg salad when you can dress it up with the velvety richness of avocado (which also happens to be vitamin-rich)? This fancy variation on the hard-boiled-egg classic from Pinch of Yum 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.
Beet-Pickled Eggs
How pretty are these beet-pickled eggs from Bon Appétit? Better yet, they couldn’t be easier to make. Their vibrant hue can be credited 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.
Tanji- thank you for your wonderful recipes. During this time they truly are refreshing reminders that life goes on and we can create food surprises everyday. You are a blessing.
Thank you, Joanne. Your comments truly made my day 🙂 Stay safe and Happy Easter