Cooking Tips,  Recipes,  Sauces & Condiments,  Snacks

What to do with all the Hard-Boiled Easter Eggs

If you’re into the hard-boiled dyed Easter egg hunt thing, here are some ideas on what to do with all those hard-boiled eggs!

Funfetti Cake Egg Salad

Sounds gross, right? Not exactly what it seems though. I had this thought that if you crack the eggs a bit before dying them, the color would seep through and create color specs on the egg whites. Then, if you used the eggs to make egg salad, your egg salad sandwich would look like funfetti cake!!! Fun for the kids! Funny for me to think so though, being that I have none.

But as I write this post, I have yet to decide whether it’s worth the time and effort. What egg dying kit do I use? Are people going to criticize me for not using “all natural” dyes? Using things like beets and turmeric can really mess with the simple flavors of a perfectly fine egg salad. What if it doesn’t even work or ends up looking hideous. Not worth it.

Instead, I’m going to give you a little run down of things I KNOW you can do with those leftover hard-boiled Easter eggs because they’re tried and true in my kitchen.

Three Hard-Boiled Egg Uses

Fluffy Egg Salad

This is my most popular blog post yet and remains to drive traffic consistently. I have no idea why or if people are even trying it out, but I can tell you that it works. It’ll make the fluffiest egg salad that you’ve ever had, and you’ll never go back to any other egg salad again.

Fluffy Egg Salad Sandwich in Hand

Flavored Deviled Eggs

Once you have that “fluffiest fluffy egg salad” egg yolk technique down, you’ll have the fluffiest deviled egg filling in your arsenal too. Leave the whites halved and mix different flavors into the egg yolk mixture. I’ve done this trio of sun-dried tomato (I just add in my sun-dried tomato relish), pesto, and classic for a few events.

Three styles of deviled eggs sitting on a bed of arugula
Hard boiled eggs with sun dried tomato relish
Sun-dried Tomato Relish on…wait for it…Hard-Boiled Eggs!

Sauce Gribiche

A cold sauce using chopped whites and yolks, cornichon pickles, capers, parsley, and vinegar or lemon. Bourdain’s recipe from his Les Halles cookbook is simple and solid. It’s a versatile condiment that can be used on meats, fish, vegetables, and as a salad dressing. Instead of mixing the whites and yolk, for texture and plating purposes on this salad, I made that fluffy egg salad yolk mixture and chopped up the egg white separately.

In Conclusion

You’ll see that everything relates back to that fluffy egg salad yolk technique, so again, nail that down and your hard-boiled egg possibilities are endless.

Jillian believes her passion for cooking stems from the fact that she was born and raised in Southern California. The best climate conditions for growing the finest produce all year around and the diverse mix of cuisines have always been an inspiration to her. Her love and ability to make people happy by way of delicious food began at an early age and still grows today. She is the proud Chef and Owner of Jillian Fae Chef Services, a personal chef business specializing in private dinner parties, customized menus, and weekly meal preparation.

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