What would you make with leftover boiled eggs?
Here are the very best springtime recipes for boiled eggs.
10 hard-boiled egg whites
2 hard-boiled egg yolks
2 to 3 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/2 avocado, mashed, plus 1/2 avocado roughly chopped
Coarse salt and freshly ground pepper
Boston lettuce, arugula, and tomato slices (optional)
12 white sandwich bread, such as Pullman, sliced about 1/2-inch thick, toasted
1) Using a pastry blender or fork, mash together egg whites and yolks in a large bowl; carefully fold in avocado.
2) Stir 1 in mayonnaise, mustard, and lemon juice; season with salt and pepper.
3) Place 6 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens or tomato, if desired. Top with remaining 6 slices bread. Serve.
2 tins sardines
2 tbsp. canola oil mayonnaise
¼ c. cornichons
8 slice spelt or whole grain bread
2 ripe tomatoes
2 c. fresh arugula or dark, leafy greens
3 hard-boiled eggs (up to 4)
salt and pepper
1) Remove sardines from tin, draining oil. Transfer to a small bowl, and combine with mayonnaise and cornichons.
2) Lay out 4 slices of bread. Top each with avocado, tomato, sardine mixture, arugula, and egg (if using). Salt and pepper to taste; finish each sandwich with a slice of bread.
2 Whole Wheat English Muffins, halved
2 Hard boiled eggs
1 Roma Tomato, sliced
1/2 Avocado, sliced
Mexican shredded cheese blend, for topping
Freshly grated black pepper
1) Slice the english muffins and place in a toaster to toast each side.
2) Spread the cream cheese evenly on each side.
3) Slice your eggs lengthwise and distribute the slices evenly between the 4 muffin sides.
4) Place the roma tomato slices on top of the egg.
5) Place the avocado slices on top of the tomato.
6) Top with shredded cheese, black pepper, and sriracha (if using).
7) Broil in the oven for 5-10 minutes.
1 pound potatoes, peeled and cubed
6 hard-cooked large eggs; divided use
8 whole baby dill pickles, sliced
1 small onion, chopped
4 radishes, sliced
1 cup Miracle Whip
1 tablespoon 2% milk
1 teaspoon prepared mustard
1/2 teaspoon dill pickle juice
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1) Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside to cool.
2) Coarsely chop four eggs. In a large bowl, combine the chopped eggs, pickles, onion and radishes; add potatoes. In a small bowl, combine the Miracle Whip, milk, mustard, pickle juice, sugar, salt and pepper. Pour over potato mixture; stir to combine.
3) Slice remaining eggs and arrange over salad; sprinkle with paprika if desired. Cover and refrigerate for 4 hours before serving. Yield: 8 servings.
1 1/2 pounds trimmed asparagus spears (about 2 bunches)
5 tablespoons olive oil, divided (you can use a less-intense oil here; you don’t have to go for extra-virgin)
3/8 teaspoon kosher salt, divided
2 hard-cooked large eggs
2 tablespoons fresh lemon juice
1 tablespoon finely chopped capers
1 1/2 teaspoons finely chopped fresh tarragon
1 1/2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley (optional)
1) Preheat grill (or a grill pan) to medium-high heat.
2) Drizzle 1 tablespoon oil over asparagus; toss to coat. Arrange asparagus on grill rack; cook 4 minutes or until lightly charred and crisp-tender, turning occasionally. Remove from grill; sprinkle with 1/8 teaspoon salt. Cool to room temperature.
3) Cut eggs in half; place yolks in a medium bowl. Mash yolks to a paste with a fork. Add remaining 4 tablespoons oil, lemon juice, capers, tarragon, mustard, pepper, and remaining 1/4 teaspoon salt; stir well with a whisk. (Add 1 to 2 tablespoons water if sauce is too thick.) Drizzle sauce over asparagus.
4) Finely chop egg whites; sprinkle over asparagus. Sprinkle with parsley, if desired.