Preparation
Hard-boiled eggs are a wonderful thing to have around for a quick breakfast or snack, as they’re low-calorie, nutrient-dense, and just plain delicious. With a sprinkle of salt, a dash of hot sauce or a pinch of everything bagel seasoning, it’s hard to go wrong. Looking to branch out? You’ve come to the right place.
You’d be hard-pressed to find a salad that wouldn’t benefit from the addition of hard-boiled eggs. That said, some salads work better than others. Hard-boiled eggs are a key ingredient in classic Niçoise salad (and the version we’re featuring here that has sweet roasted carrots instead of the standard tuna) and in Cobb salad (another fun twist: shrimp takes the place of chicken, and a zesty cilantro-lime dressing levels everything up). They also work wonderfully in green salad, especially when crumbled and matched with briny capers and fresh parsley.
And if you love egg salad, you’ll definitely want to try the variations we’ve got here. One is like a cross between avocado toast and egg salad, a delicious mash-up you serve on whole-grain toast and finish with delicate fresh chives. Another relies on pepperoncini and Peppadew peppers to bring heat and tang, and chopped bell pepper for crunch.
Beyond those salads, there are tea sandwiches, a Scandinavian shrimp and cucumber sandwich, some lovely sides (including asparagus, one of hard-boiled eggs’ favorite pairings), a brilliant reinvention of deviled eggs and so much more. So boil up a dozen eggs (this is our favorite method for making them) and enjoy!
