Do you have any recipes including hard boiled eggs, that isn't egg salad?

Question

I have two dozen hard boiled eggs. You can only eat so much egg salad. I would love some ideas.
Thanks

To those of you who might be wondering why I have so many. My daughter had a blast making easter eggs.

Answer 1

make some scotch eggs, egg on toast, egg butty....why are they hard boiled? why so many??

Answer 2

RANCH MACARONI SALAD

2 1/2 to 3 c. cooked macaroni
1/4 c. cubed Cheddar cheese
1/4 c. cubed Velveeta cheese
1/3 c. fried bacon pieces
1 c. frozen peas
1 shredded carrot
2 to 3 hard boiled eggs, chopped
3/4 c. Hidden Valley Ranch dressing

Cook frozen peas and carrot until tender. Mix all above ingredients together. Let set about 1/2 hour before serving.

Deviled eggs are always great.

Pickled eggs

2 doz. hard-boiled, peeled eggs
Bay leaves
Onion slices
Pickling spices
1 qt. bottle or more vinegar
2 tbsp. sugar
1/2 c. water

Drop eggs in large mouth jar, alternating with onion slices and pickled peppers (if you like them hot). Meanwhile, simmer on stove, spices, vinegar, sugar and water. IF YOU WANT RED EGGS FOR COLOR, ADD FOOD COLORING TO SIMMERING SOLUTION. Cool, pour over cold eggs, onions and peppers. Cover and let mellow for at least 3 days. Bell peppers can be added for color, but do alter the taste a bit. Eggs should be cold and solution should be cold, or the eggs will be tough. Will keep indefinitely in cool place, get better with age

Answer 3

I know that is isn't actually an answer to the question, but boiled eggs freeze really well. If you chop them up and put them in either small freezer bags or small containers you can have hard boiled eggs for recipes/salads for the next few months without having to actually boil them each time. Just a suggestion!

Answer 4

devild eggs. here is the recipe

6 hard-cooked large eggs, peeled
3 tablespoons mayonnaise
1/8 teaspoon Worcestershire sauce
2 tablespoons minced celery
1 tablespoon minced dill pickle
2 teaspoons chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
Dash of hot sauce
Paprika

Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce.

Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve.

Nutrition Facts:
Calories 63 Fat 5 grams
Saturated Fat 1 gram Carbohydrates 0.4 gram
Fiber 0 grams Net Carbohydrates 0.4 gram
Nutrient Value Per Serving

Answer 5

Aloha from Down Unda!
Haven't you heard of deviled eggs? Just peel and slice in halves, place all the yolks in a dish with some mustard, mayo, salt, pepper and mix into a consistancy that appeals to ya, not too much mustard or mayo, not too little...spoon the mix back into the empty white holes. Sprinkle with more salt, pepper & paprika & you've got yersef a platter of deviled eggs!
A friend also makes something called scotch eggs where she grinds up hotdog meat and covers the eggs in this ground meat mixture & bakes the stuff. They're kinda like inside out corn dogs. This is Australia for ya...
Bon appetite, Best wishes ~
K-den, M1/NSWMoke ;-)
aka: [e-mail] 8-o
aka: Dorfus :O)) Chucklenose :O))
aka: [e-mail] :-)

Answer 6

You can make deviled eggs. First peel and wash the hard boiled egg.Cut the eggs into halves. Take all of the yolk out of the egg halves and put it into a bowl. Add sweet pickles,mayo and just a pinch of mustard. Mix all of this up together. Then spoon it in the egg halves. Sprinkle the top of the spooned portion with Paperika. Now how much ingredients to add depends on how many eggs you have. Personally, I've never made them but I enjoy eating them.

Answer 7

deviled eggs. Really good. Also try dipping hard boiled eggs in sea salt and pickle juice. Believe me. Here is a good, classic recipe for deviled eggs. They are so easy my father used to make them.
6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refridgerate for up to one day before serving.
There are lots of variations, some of which you can find here at deviledeggs.com, but this is the classic recipe.

Answer 8

Would you like to decorate your boiled eggs with "batik" prints? Here's what you can do:

Take the boiled eggs (don't peel the shell). Use a sharp instrument, i.e., wrong end of a spoon and lightly but firmly tap on shell all over so that fine 'cracks' appear. Now boil water, add tea leaves to it after it comes to a boil; then add the eggs and boil for 5 mins. Strain and cool the eggs. Peel off the shell to expose the "batik" print!
Enjoy.

Answer 9

This recipe is from the source listed below:
INGREDIENTS
2 pounds thin asparagus
1 hard-boiled egg, shelled and chopped fine
1 tablespoon finely chopped fresh parsley leaves
salt and freshly-ground black pepper to taste
2 tablespoons unsalted butter, melted

1. Snap off the ends of the asparagus. You should end up with about a pound of asparagus tips.

2. Place the asparagus tips in a large nonreactive skillet and cover with water. Turn the heat to high, bring water to a boil, and cook the asparagus tips until they are soft, about 25 minutes. Drain and arrange them on an oval platter with all the tips pointing in one direction.

3. Sprinkle the asparagus with the chopped egg and parsley and season with salt and pepper. Pour the butter over everything and serve immediately.

Serves 4.

Answer 10

For my family at Easter time we always have at least 3 dozen hard boiled eggs and we make them all into deviled eggs. We never have any leftovers.
Cut eggs in half lengthwise and remove yolks. Mash yolks with:
Mayo
spicy mustard & yellow mustard(to your taste) I like a little zing so I add a lot of mustard a little at a time until it tastes right to me.
salt
pepper
paprika
dash of hot sauce

Once is is smooth put it into a zip lock platic bag(not generic) and cut the tip off and squeeze it back into the holes that the yolks came out of.

Answer 11

Cut them in half lengthwise, scoop out the yolks, put them into a bowl and mix them with (per 4 eggs) 1 -2 teaspoons of mustard, 1 teaspoon of (olive) oil, 3-4 finely chopped capers(optional), salt and pepper to taste, if you like you can add some wine(!)- vinegar. Make everything into a smooth paste, put back into egg halves, sprinkle with parsley. It makes a nice, quick starter which looks very good if you put it on a lettuce leaf and garnish with sliced tomato and parsley sprigs.
You could also use your eggs in a caulifower or turnip dish where you make a cheese sauce and put quartered eggs in just long enough before serving that the eggs heat up sufficiently.