Five ways to use up hard boiled Easter eggs

I have a dozen colored eggs staring at me from my fridge, and about a week to use them (after which they should be pitched). What to do? Here are five ways to take advantage of having hard boiled eggs at the ready in the fridge:

1) Deviled eggs. Deviled eggs are one of those foods that many people associate with cocktail parties in the 70’s but they are actually delicious and a snap to make. For an update on the classic recipe,  try Rach’s Far East Deviled eggs.

Far East Deviled Eggs


  • 12 hard boiled eggs, peeled
  • 1-inch knob ginger, peeled and finely grated
  • 3-4 scallions, thinly sliced
  • 2-3 cloves garlic, finely chopped or grated
  • 2 tablespoons tamari (dark soy sauce)
  • A few dashes hot sauce (add more if you like it spicy!)
  • 2 tablespoons mayonnaise, use just enough to bind (eyeball it)
  • Freshly ground black pepper
  • Cilantro, chopped or whole leaves, to garnish


Place the eggs on a cutting board and cut a quarter off the egg from the fat rounded end to expose the yolk. Next, cut just a sliver off the opposite end, the pointed end so the egg is able to sit upright without rolling over. Once all the eggs have been cut, scoop out their yolks into a medium size mixing bowl. Place the egg white halves back into the egg container for easy transport and filling, making sure the holes are pointing up so that you are able to fill them.

Break the egg yolks up a little bit using a fork. Add in the ginger, scallions, garlic, tamari, hot sauce and mayo. Give it a good stir and a dash of salt and freshly ground black pepper to taste.

Make yourself a fancy instant pastry bag by spooning the egg yolk mixture into a plastic re-sealable bag and squishing it all into one of the bottom corners. Snip off a small triangle from the bottom of the bag and squeeze out a bit of yolk mixture into each of the egg whites. Once all eggs are filled, garnish them with cilantro, close the carton lid and you’re good to go.

2.) Egg Salad. Make lunch for the week by whipping up some egg salad. The classic is pretty simple – coarsely chop 8 hard boiled eggs and combine with 1/2 cup of mayo, a tablespoon of Dijon mustard, 1/3 cup finely chopped celery, and salt and pepper to taste. I like to add 1/4 cup of finely chopped sweet Gherkin pickles too, but it’s not for everyone. Egg salad on toasted best quality white bread is one of my all time favorite lunches. Try blogger Louisa Schafia’s South of the Border Egg Salad which leaves out the mayo but adds avocado, corn, cilantro and other tasty ingredients for a new take on the old standby.

3.) Have a hearty salad for dinner. Cobb salad is a delicious dinner and great for kids too with kid-favorite ingredients like bacon, chicken, cheese and hard boiled eggs. Try Rachael’s super simple Grilled Chicken Cobb Salad.

Grilled Chicken Cobb Salad


  • 2 boneless, skinless chicken breasts (8 ounces each)
  • 2 teaspoons extra virgin olive oil (EVOO), plus 2 tablespoons
  • 1 teaspoon poultry seasoning (eyeball it)
  • Salt and freshly ground black pepper
  • 4 large hard boiled eggs
  • 8 sliced bacon, chopped into 1/2-inch pieces
  • 3 hearts of romaine lettuce
  • 2 lemons, juiced
  • 2 ripe avocados, halved and scooped from skins with a spoon, then diced
  • 2 vine-ripe tomatoes, seeded and diced
  • 1 red onion, chopped
  • 2 cups white cheddar or Monterey Jack, shredded (or blue cheese, crumbled)


Heat a grill pan or nonstick skillet over medium-high heat. Coat chicken breasts with two teaspoons EVOO, poultry seasoning, salt and pepper. Grill or pan fry chicken 6-7 minutes on each side. Remove from heat and let rest five minutes. Peel and chop eggs. Brown chopped bacon in a skillet over medium-high heat. Drain bacon on paper towels. Chop three hearts of romaine lettuce and place on a large serving platter or in a salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle remaining two tablespoons EVOO over lettuce. Season greens with salt and pepper, to taste. Toss diced avocados with juice of remaining 1/2 lemon, to prevent browning. Halve chicken breasts and chop the meat.

To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either four individual portions of dressed romaine or one large serving platter.

4. Meatballs! Want an even heartier dinner? Try Rach’s Roasted Meatballs. Surprise your family with meatballs that have half a hard boiled egg and prosciutto tucked inside!

5. Enjoy straight up. A hard boiled egg is a great snack or part of a healthy breakfast. It’s 77 calories and portable, so grab it for a quick bite on the go.

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Rachael Ray