After the kids have dyed, decorated and hunted their Easter eggs, you end up with a basket full of hard-boiled eggs. What to do? Here are five easy ways to use up those nutritious and delicious hard-boiled eggs. Try these recipes, and you may find yourself cooking up another batch of hard-boiled eggs just to have another of these yummy, healthy treats.

First, a quick reminder about preparing hard-boiled eggs: you don't boil them. Instead, place the desired number of eggs into a pot large enough to accommodate them comfortably in a close but not crowded fit. Fill the pot with cold water, then place on the stove over medium-high heat and bring to a full boil. Turn off the heat, cover the pot, and leave alone for up to fifteen minutes. Drain the eggs, rinse in very cold water and let them cool. That's it! Perfect hard-boiled eggs every time. According to the American Egg Board, unpeeled hard-boiled eggs will keep for a week if refrigerated. Once you peel them, however, it's best to consume them right away, because they'll only stay fresh for a day.

Classic Egg Salad

Eggs are an excellent source of protein, low in carbohydrates, and packed with other nutrients such as vitamins A and B.

Ingredients

•   6 hard-boiled eggs

•   ½ cup mayonnaise

•   1 tablespoon finely minced onions

•   3 tablespoons finely diced celery

•   1 heaping tablespoon well-drained sweet pickle relish

•   ½ teaspoon mustard, Dijon preferably but any variety will do

•   Freshly ground pepper, 2-3 grinds or to taste

•   Sea salt, optional to taste

•   1 tablespoon freshly minced parsley, optional

Directions

1. Peel the eggs, cut in half, and separate the whites from the yolks.

2. Dice the egg whites into large chunks, set aside.

3. In a medium bowl, mash the egg yolks then add the mayonnaise.

4. Add the remaining ingredients, except the chopped egg whites and optional parsley.

5. Combine ingredients, then gently fold in egg whites.

6. Taste for seasoning and correct if necessary.

This recipe makes four to six sandwiches. If serving as a salad, divide among four plates lined with lettuce and top each portion with some of the optional minced parsley.

 

Breakfast Sandwich

Hard-boiled eggs not just for an egg salad sandwich. You can use them in sandwiches that make a quick, filling breakfast.

Ingredients

•   2 slices whole grain bread

•   2 slices American cheese

•   1 hard boiled egg

•   1 slice cooked ham or 2 slices cooked bacon

•   2 very thin slices tomato, optional but highly recommended

•   2 tablespoons butter

Directions

1. Slice the egg lengthwise.

2. Build your sandwich: place one slice cheese on each slice of bread.

3. Add sliced egg, ham or bacon, optional tomato and put the two halves together.

4. Melt one tablespoon butter till it bubbles in a small frying pan on medium-low heat.

5. Gently place the sandwich in the bubbling butter; fry until golden brown.

6. Lift the sandwich out of the pan; add the second tablespoon of butter, melt and place sandwich, untoasted side down, back in the pan.

7. Cook the second side until golden brown.

8. Serve immediately.

This recipe gives you enough to make one sandwich.

 

Divine Deviled Eggs

Deviled eggs have been a staple of cocktail hour and picnic fare for generations. Here's a basic recipe that is great as-is, but that lends itself to variations. Experiment to discover your favorite combination.

 

Ingredients

•   6 hard-boiled eggs

•   ½ cup mayonnaise

•   ½ teaspoon dry mustard

•   dash hot sauce

 • freshly ground sea salt and pepper to taste

•   paprika or optional garnishes

•   optional garnishes: tiny shrimp, well-drained smoked oysters, caviar, sliced stuffed olives

Directions

1. Peel the eggs, cut in half across the thickest part of the egg. Remove the yolks and place in a small bowl. Cut a tiny slice off the bottom of each egg half so that the whites will stand on the serving plates. Set the whites aside.

2. Mash the egg yolks, then add the remaining ingredients except for the whites. Combine thoroughly.

3. Fill each egg white with a heaping teaspoon of filling.

4. Dust with paprika or top with one of the optional garnishes.

5. Chill for a minimum of 30 minutes.

6. Serve the day you make them.

You can serve six people two deviled eggs each. Deviled eggs are a terrific addition to a buffet, and a great dish to bring to a potluck. Guaranteed they'll be the first to go--everybody loves them!

 

Eggy Roll-Ups

The next recipes feature hard-boiled eggs in a hot hors d'oeuvre that you also can add to the breadbasket.

Ingredients

•   1 package refrigerated crescent rolls

•   3 hard boiled eggs, peeled, whites finely chopped, yolks mashed

•   4 tablespoons (1/4 cup) softened butter

•   1/2 cup finely shredded cheese, your choice

•   ¼ cup finely diced cooked ham or hard salami

•   ¼ teaspoon dry mustard, optional

•   dash hot sauce, optional

Directions

1. Preheat the oven to 375F.

2. Unroll the dough and press triangles together to form four rectangles. Set aside.

3. Combine mashed eggs with remaining ingredients; mix well.

4. Divide the filling among the rectangles, spread evenly on each.

5. Carefully roll each rectangle, making sure the filling stays inside.

6. Slice each rectangle into six pieces.

7. Place the slices on an ungreased cookie sheet.

8. Bake until light brown, about 15 minutes.

9. Serve immediately. Can be reheated.

Makes 24 roll-ups, serves eight as a cocktail appetizer.

 

Green Beans with Egg

Hard-boiled eggs also complement the main ingredient in many recipes. Here they are paired with green beans for an unusual and delicious side dish.

Ingredients

•   2 hard-boiled eggs, whites and yolks separated

•   1 pound fresh green beans, trimmed and cut in half

•   3 tablespoons butter

 • Freshly ground sea salt and pepper, to taste

•   3 slices crisp bacon, crumbled

Directions

1. Slice the egg whites into long, thin strips. Crumble the egg yolks. Set aside.

2. Prepare the green beans: bring water in a large pot to a boil, add green beans, bring back to a boil and cook until just tender, about 8 minutes.

3. Drain the beans, plunge into very cold water. Drain well

4. In a large bowl, toss the egg white strips, beans, butter, salt, and pepper to taste until well combined, ensuring you've coated everything with butter. Add more butter if necessary.

5. Place in serving bowl and top with crumbled bacon and egg yolks.

6. Serve immediately.

This dish serves four to six.

Hard-boiled eggs, as you can see, are incredibly versatile and can work their way into just about every meal. They're also the world's most portable healthy snack. Who knows? You might find yourself boiling up a dozen or more just to have on hand!