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Hard-Cooked Eggs

Cooking and Using Hard Cooked Eggs

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Spinach Salad

Spinach Salad

Diana Rattray
Southern Deviled Eggs

Southern Deviled Eggs

Photo © Diana Rattray
Deviled Eggs With Tuna

Deviled Eggs With Tuna

Photo © Diana Rattray

Looking for a few ideas for your leftover Easter eggs? Deviled eggs and egg salad are good choices, but hard-cooked eggs also make a tasty and nutritious ingredient or topping for most vegetables and many casseroles and salads. Stir them into a potato or pasta salad or add to a casserole's cream sauce. Add chopped eggs to croquettes or tuna salad, or stuff tomatoes with your favorite egg salad.

Cooking and Storing Hard Cooked Eggs

Place fresh eggs in a single layer in a saucepan, then cover with water to about 1 inch over the eggs. Bring to a boil, cover, then immediately remove from heat. Let the eggs stand for about 16 to 18 minutes, then drain off hot water and cover with cold water and a few ice cubes. Let stand until completely cooled before peeling.

The freshest eggs will be a little more difficult to peel. To make peeling easier, roll the egg over the countertop while applying a little pressure to create many fine cracks. Begin peeling at the large end under cold running water.

Hard cooked eggs in the shell can be stored in the refrigerator for 2 to 3 weeks, or up to a week if peeled.

If your eggs get mixed in with the fresh eggs and you're not sure which eggs are raw and which are cooked, spin each on a flat surface. The solid cooked eggs will spin easily; and the raw eggs (with liquid inside) will wobble.

Recipes

Baked Scotch Eggs with Dijon Sauce
These sausage-wrapped and breaded eggs are just beautiful when sliced, and they're so very easy to make! Serve with the Dijon sauce or your own favorite. 

Wilted Spinach Salad
Wilted salads are very popular in the South and a flavorful side dish for any occasion. This one is very traditional, with bacon drippings, vinegar, and a little sugar.

Ham and Egg Casserole
A perfect combination and a great way to use Easter leftovers. Serve with hot biscuits and tossed salad for a complete meal.

Deviled Eggs With Tuna

These deviled eggs are a delicious combination of tuna and egg, along with dill pickle and celery. Serve them with a salad for lunch or take them along to a game day gathering.

Dijon-Deviled Eggs

Dijon mustard and a little green onion jazzes up these tasty deviled eggs. Add a little chopped parsley to the yolk mixture and top with a sprinkling of paprika.

Deviled Eggs With Bacon

Bacon jazzes up these tasty deviled eggs, along with a little chopped red onion and optional chopped chives. Top them off with a piece of cooked bacon or simply sprinkle with ground sweet paprika.

Southern Deviled Eggs

The secret to these tasty Southern-style deviled eggs is the sweet pickle relish. Top these deviled eggs off with a piece of pimiento or slice of cornichon or sweet gherkin pickle.

Tuna-Macaroni Casserole
A creamy and delicious tuna casserole made with macaroni, hard cooked eggs, a creamy white sauce and mixed vegetables.

Creamed Eggs with Ham
This tasty dish combines ham, eggs and asparagus. Serve over puff pastry shells or hot cooked rice.


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