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35 Recipes to Make with Hard-Boiled Eggs

Going beyond just egg salad and deviled eggs.

By Bon Appétit

April 7, 2020

Image may contain Dish Food Meal Platter and Lunch

Got a batch of hard-boiled eggs in the fridge? If so, you're on your way to a great lunch—and breakfast, and dinner. We love to keep a few on hand at all times to chop up for salads, toss with pasta, or use as the base for fiery horseradish-spiked deviled eggs, and so much more. Here are 35 ways to use 'em up—or an excuse to make a double batch next time.

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Ted Cavanaugh
1/35
Hard-Boiled Eggs
Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute. For more guidance, read our best tips for making hard-boiled eggs.
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Ted Cavanaugh
2/35
New Potatoes with Parmesan, Black Pepper, and Gribiche Dressing
If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.
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Alex Lau
3/35
Jammy Eggs and Feta Flatbreads With Herbs
Eggs on toast? That's a thing of the past.
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Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Ayesha Patel
4/35
Soy-Marinated Eggs
What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade.
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Ted Cavanaugh
5/35
Arctic Char With Greens and Gribiche Dressing
Crisp-skinned fish isn’t about high heat.
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Alex Lau
6/35
Deviled Eggs with Crispy Shallot Gremolata
You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.
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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Emily Eisen
7/35
Chicken Cobb Salad
Step one: Crisp bacon. Step two: Turn bacon fat into an addictive warm vinaigrette. Boom.
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Gentl & Hyers
8/35
Egg Salad Tartines With Mixed Herbs
Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.
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Photo by Chelsie Craig
9/35
Jammy Eggs With Paprika Mayo
Like deviled eggs—but faster, easier, more delicious, and fancier-sounding.
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Photograph by Travis Rainey, Prop Styling by Alexandra Massillon, Food Styling by Luciana Lamboy
10/35
Tuna Niçoise Salad
Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this easy niçoise.
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Ted Cavanaugh
11/35
Sautéed Asparagus and Morels with Gribiche Dressing
You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.
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Alex Lau
12/35
Easy, Customizable Deviled Eggs
Nothing says "instant party" like these infinitely customizable (and very easy) deviled eggs.
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Peden + Munk
13/35
Pickled Egg Salad Crostini with Serrano Ham
The pickled hard-boiled eggs are a great snack on their own—they’re sold individually at Shed in Healdsburg, California.
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Ted Cavanaugh
14/35
Gribiche (Hard-Boiled Egg) Dressing
Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg.
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Photo by Alex Lau
15/35
Cold Soba Noodles with Jammy Eggs and Peas
For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.
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Marcus Nilsson
16/35
Salmon Niçoise
We love making this salad with mâche instead of traditional frisée.
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Alex Lau
17/35
Herbed Egg Salad
Best with a vinegar-y hot sauce, like Tabasco or Crystal.
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Alex Lau
18/35
Salad Sandwiches with Ranch Spread
This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.
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Photo by Caleb Adams
19/35
Summer Salmon Niçoise
We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.
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Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen
20/35
Niçoise Toast
Fried bread, with buttery oil-packed tuna on top. This is what you call dinner toast.
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Alex Lau
21/35
Beet-Pickled Eggs
After the beet has given up its color for the eggs, it’s a great addition to a salad.
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22/35
Club Salad
A club salad is a great way to use grilled chicken leftovers and hard-boiled egg leftovers for lunch
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Marcus Nilsson
23/35
Rigatoni with Lemon-Chile Pesto and Grated Egg
The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.
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Photo by Chelsie Craig, food styling by Kat Boytsova
24/35
Curried Peanut Dip
This creamy, spicy-sweet dip pairs with leftover rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect desk-friendly lunch.
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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
25/35
Lentil Niçoise Salad
To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.
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Ted Cavanaugh
26/35
Cheesy Grits With Scallions and Jammy Eggs
File under: Breakfast for Dinner.
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Ted Cavanaugh
27/35
Blackened Leeks with Asparagus and Boiled Eggs
Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.
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Danny Kim
28/35
Campanelle with Eggs and Capers
We love the briny bite of the capers and anchovies against the creamy eggs.
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Alex Lau
29/35
Alt-Grain Porridge with Kimchi and Jammy Eggs
Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.
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Alex Lau
30/35
Breakfast Egg Salad
Egg salad toast is the perfect vehicle for your leftover roasted veg.
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©Romulo Yanes
31/35
Bacon Deviled Eggs
Want to take your deviled eggs recipe to the next level? One word: bacon.
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32/35
Tuscan Kale Caesar Slaw
Hard-boiled egg adds a richness to the dressing.
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Julian Broad
33/35
Asparagus with Bacon and Hard-Boiled Eggs
Asparagus and eggs are a match made in heaven. We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.
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Eva Kolenko
34/35
Crostini with Crushed Eggs and Salted Anchovies
Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.
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Ted Cavanaugh
35/35
Whole Grain Salad With Jammy Eggs and Shallot Yogurt
Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.
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