Leftover hard-boiled eggs can be used in various ways, such as salad dressing, deviled eggs, pickling, egg salad, and pasta or cold salads. They can also be added to meatloaf or liver pate and used as a side dish for breakfast.
Many people find themselves with a plentiful supply of hard-boiled eggs after the Easter or Passover holidays. Others find it more convenient to prepare a dozen at a time for various uses throughout the week. Whatever the reason, it’s not unusual to find yourself with more eggs than you have reasons to use them. There are actually a number of uses for these leftover hard-boiled eggs, and many of these recipes only call for ingredients already in your pantry or fridge.
A common use for hard-boiled eggs is as a salad dressing. Dice the whole eggs into small cubes and place them in a bowl along with a serving spoon. They’re especially good when combined with real or imitation bacon bits and a sweeter salad dressing like honey mustard or Frenchise. Chopped eggs can be frozen in freezer bags and served after they have completely thawed in the refrigerator.
Another use for them is the popular appetizer or side dish called deviled eggs. There are numerous deviled egg recipes available, but the basic process is the same. Carefully cut the hard-boiled eggs lengthwise, top down. Collect the yellow yolks and place them in a bowl.
Place the cleaned egg halves on a plate or special rack for deviled eggs with compartments. Mix the egg yolks with a combination of mustard, mayonnaise or salad dressing and pickle relish. Using a spoon, scoop the yolk mixture back into the original holes. Garnish with olives, chopped green onions or a dash of paprika.
Boiled eggs can survive without refrigeration for several days, provided the shells have not been cracked. This is usually enough time for the kids to create Easter eggs or lead an egg hunt. Afterwards, the parents can peel the eggs and preserve them through pickling.
An inexpensive way to pickle hard-boiled eggs is to use the juice packaged around canned beets. Place the peeled eggs in a suitable container, such as a drink jug, and pour the contents of several cans of beets into it. Allow the eggs time to absorb the beet juice, then eat them whole. Others may prefer to use standard brine or store the eggs in a pre-existing cucumber pickle jar.
Many people like to make egg salad. Again, there are numerous variations on the basic theme, but a standard egg salad recipe is very similar to one for deviled eggs. Whole hard-boiled eggs should be chopped or pureed in a food processor. The eggs should then be mixed in a bowl with mayonnaise or salad dressing, mustard, diced onions, pickle sauce, and/or olives. Egg salad can be served on a bed of greens or as a sandwich on softer white bread.
In addition to a standalone egg salad, chopped hard-boiled eggs are popular in pasta or other cold salads. Potato and macaroni salad recipes often call for diced eggs to improve texture, just as the pickle taste provides a sharper bite. They can also be added to liver pate or meatloaf to add texture. Some ethnic recipes call for hard-boiled eggs to dampen the effects of a spicy curry sauce. Sliced eggs also make great side dishes for breakfast dishes.
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