4 Recipes for Leftover Hard-Boiled Eggs from Easter
Don’t let those leftover Easter eggs go to waste. Instead, chop them up for a Middle Eastern salad, toss with pasta, or get downright devilish with pickled chiles. Here are four great recipes.
Mediterranean Egg Salad
“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager
Ingredients:
¼ cup olive oil
1 tablespoon za’atar
2 teaspoons fresh lemon juice
4 hard-boiled large eggs, chopped
½ cup chopped green olives
2 tablespoons fresh cilantro leaves
2 tablespoons chopped red onion
2 tablespoons toasted pine nuts
Kosher salt and freshly ground black pepper
Toast
Whisk together oil, za’atar, and lemon juice. Toss with eggs, olives, cilantro, onion, and pine nuts; season with salt and pepper. Serve on toast.
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Hard-Boiled Eggs with Chiles
“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor
Ingredients:
1 thinly sliced serrano chile (seeds removed, if desired)
1 thinly sliced Fresno chile (seeds removed, if desired)
2 garlic cloves
1 bay leaf
1 cup distilled white vinegar
1 tablespoon coriander seeds
1 tablespoon sugar
1 tablespoon kosher salt
1 teaspoon black peppercorns
6 large hard-boiled eggs
Mayonnaise
Toasted cumin seeds
Flaky sea salt (such as Maldon)
Place chiles in a heatproof jar. Bring garlic, bay leaf, vinegar, coriander seeds, sugar, kosher salt, peppercorns, and 1 cup water to a boil, stirring to dissolve salt and sugar. Pour over chiles; let cool. Halve eggs; swipe with mayonnaise, top with pickled chiles, and sprinkle with cumin seeds and sea salt.
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Campanelle with Eggs and Capers
“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor
Ingredients:
½ pound campanelle (or other short pasta)
¼ cup olive oil
4 anchovy fillets
2 finely chopped garlic cloves
2 tablespoons capers
¼ teaspoon crushed red pepper flakes
¼ cup finely grated Parmesan
2 teaspoons fresh lemon juice
4 coarsely grated hard-boiled large eggs
½ cup fresh flat-leaf parsley leaves
Cook campanelle until al dente; drain, reserving 1 cup pasta cooking liquid. Heat oil over medium heat. Add anchovies, garlic, capers, and red pepper flakes and cook, stirring, until anchovies dissolve, about 2 minutes. Toss in pasta, Parmesan, and lemon juice, adding pasta cooking liquid as needed until sauce coats pasta. Toss in eggs and parsley.
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Savory Black Pepper–Parmesan Cookies
“Hard-boiled yolks are the secret to making these savory cookies dissolve-in-your-mouth tender.” —Claire Saffitz, assistant food editor
Ingredients:
2 large egg yolks, hard-boiled
2 cups all-purpose flour
1 cup finely grated Parmesan
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
¾ cup (1½ sticks) unsalted butter, chilled, cut into pieces
2 tablespoons heavy cream
Preheat oven to 350°. Press egg yolks through a fine-mesh sieve into a food processor. Pulse with flour, Parmesan, salt, and pepper. Add butter and pulse until the texture of coarse meal. Drizzle in heavy cream and pulse just until dough forms a ball. Roll out between 2 sheets of parchment paper until ?” thick. Transfer dough with parchment to a baking sheet and freeze 10 minutes. Remove top sheet of parchment and bake 10 minutes; remove from oven, cut into 1½” diamonds, and bake until golden brown, 18–20 minutes longer. Transfer baking sheet to a wire rack; let cool.
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