hard-boiled egg recipe

5 Recipes Using Leftover Hard-Boiled Eggs

Make classic egg salad with those leftover Easter eggs, or add them to easy dishes like Provençal Salad, Deviled Egg and Spinach Casserole, or Turkey Terrapin.

By Amy Ahlberg

5 Recipes Using Leftover Hard-Boiled Eggs

This Tunisian-inspired fennel salad is a perfect use for excess hard-boiled eggs.

RODALE NEWS, EMMAUS, PA—If you've been buying more eggs than usual lately because of the holiday, you may find yourself with more hard-boiled eggs than usual this week. But there’s no need to worry about how to use them up—there are tons of ways to incorporate those eggs into delicious dishes. A hard-boiled egg recipe not only keeps you from wasting leftover eggs; it gets you all the nutrition nestled in each of those little packages: Eggs are packed with protein and are very good sources of riboflavin, iron, folate, phosphorus, and zinc. They're also good sources of vitamins B6, B12, E, and vitamin D. The choline in eggs has been linked with lower levels of breast cancer, and eggs contain vision-saving lutein and zeaxanthin, too. By the way, eating an egg or two daily doesn’t raise cholesterol levels, contrary to popular belief.

To get a heart-healthy boost, try omega-3 fatty acid–enriched eggs. It’s also a good idea to look for organic eggs, to ensure that they come from chickens whose feed is not irradiated, treated with synthetic fertilizer or pesticides, genetically engineered, or made with animal by-products. The gold standard for eggs: local eggs from chickens who were raised on fresh pastures and with organic grain, which can have twice as much vitamin E and 2.5 times the omega-3s compared to eggs from caged hens.

To cook a batch of perfect hard-boiled eggs ('hard-cooked' is a more accurate term, since you get better results if you don't keep the water boiling the whole time), place eggs in a single layer in a large pot and add cold water, making sure they are covered by about an inch of water. Bring the water to a full boil. Reduce heat to medium-low, cover, and simmer for 15 minutes. Remove the pot from the heat and drain the hot water from the pot, replacing it with cold water. After the eggs have cooled, you can peel them for immediate use or store them in the fridge in their shells for about a week.

Peeling a batch of hard-boiled eggs can be a cinch. Tap the egg’s sides against a hard surface (a cutting board or the inside of a pot or pan, for example), cracking the shell over most of the surface of the egg. Then hold the egg under water as you peel it; the water helps loosen the shell and wash away the broken pieces.

Filed Under: RECIPES

Published on: April 1, 2010

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