3 Easy Ways to Use Up Hard-Boiled Eggs, Plus the Simplest Deviled Eggs

It is spring holiday season and, as we all know, eggs are a classic sign of spring/fertility and are often used in these holidays for just that reason. As an inter-faith household we are kind of drowning in hard-boiled eggs! Between Passover and Easter, there seem to be hard-boiled eggs everywhere I look. Now don’t get me wrong, I love a good hard-boiled egg with just a little salt and pepper, but they can get a bit tedious after a few days. So I wanted to share with you some of the ways that I use up hard-boiled eggs and my favorite super easy deviled eggs recipe in the hopes that it might be helpful to you, too.

Salads. Hard-boiled eggs are a natural addition to salads! Whether it is a cobb, chef’s, or nicoise salad, hard-boiled eggs are wonderful, plus by throwing in some eggs and adding some crusty bread on the side, a side salad can quickly become an easy meal.

Egg Salad. Whether you like it classic with mayo or healthified with Greek yogurt, egg salad can be a great lunchbox addition as you make your way through those eggs.

Super Easy Deviled Eggs. These are my ultimate go-to—everyone in my family gets excited about them and they are ready in just a few minutes. They can make a great side dish or appetizer and also work wonderfully in lunchboxes. There are also endless variations with different spices (curry, garam masala, chili powder), herbs (fresh or dried), or other mix-ins (bacon, anyone?).

Simplest Deviled Eggs

 

Save Print

adapted from The Kitchn

Author: Jessica Braider

Recipe type: Appetizer, Side

Ingredients

• 6 hard-boiled eggs
• 3 Tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon capers, minced (optional, but highly recommended)
• Salt and pepper
• Paprika and minced parsley for garnishing (optional)

Instructions

1. Slice your hard-boiled eggs in half, lengthwise.
2. Gently squeeze the whites so that the yolks pop out. Put the yolks in a medium-sized bowl.
3. Mash the yolks with a fork, then add the mayonnaise, mustard, capers, and some salt and pepper. Mix until smooth and taste for seasoning.
4. When the mixture tastes good, either scoop it and place it back into the egg whites or, if you want it to look fancier, put it into a Ziploc bag, cut off one corner of the bag (basically you are making a piping bag) and then squeeze the mixture into the egg white halves.
5. Sprinkle the tops with paprika and parsley.

Notes

Deviled eggs are best eaten in the first 24 hours. To store them, place in them in a container with an airtight lid and put them in the fridge.

3.5.3226