These 16 recipes include some hard-boiled egg uses you may not have thought of, as well as more traditional ones.


Fried Hard-Boiled Eggs with Oven-Dried Tomatoes (Zoomru Tool and Ruwangan Hach)

Hard-cooked eggs get a golden sheen from frying in bright mustard oil and are served in a rich, spicy sauce made from oven-dried tomatoes.

Knife-and-Fork Egg Salad Sandwiches with Chives

Molly Stevens often serves this egg salad on slices of brown bread made according to the classic recipe found in James Beard’s Beard on Bread (Knopf, 1973), though it’s equally delicious atop any bread or even eaten on its own.

Charred Eggplant with Chile Sauce & Tahini

Charring young eggplant over an open flame lends a smoky flavor to this dish from the Galilee. Get the recipe for Charred Eggplant with Chile Sauce & Tahini »

Eggplant and Cucumber Salad Sandwich

An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich.

Cobb Salad

Los Angeles’s Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant’s owner, Robert H. Cobb, lives on.

Smørrebrød of Eggs, Shrimp, and Dill

Shrimp, Egg, and Dill Smørrebrød »

Bacon-and-Cheese Deviled Eggs

SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.

Pickled Jalapeño Deviled Egg

Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles, or in this case pickled jalapeño.

Deviled Eggs with Smoked Trout

Shredded smoked trout and adds an intense layer of flavor in this take on a classic deviled egg. See the recipe for Deviled Eggs with Smoked Trout »

Southern-Style Deviled Eggs

The secret to making these addictive Southern deviled eggs is the addition of Durkee Famous Sauce and sweet pickle relish. See the recipe for Southern-Style Deviled Eggs »

Katz’s Chopped Liver

New York City’s Katz’s chopped liver, made with both chicken and beef livers, gains its silky texture from the addition of schmaltz. See the recipe for Katz’s Chopped Liver »

Russian Egg and Mushroom Salad (Salat iz Yaits i Gribov)

Dill and dijon mustard add tang to Russian egg and mushroom salad, which is delicious on sourdough rye.

Layered Herring Salad (Selyodka Pod Shuboy)

In Poland and Germany, herring is considered a bearer of good fortune. In this recipe, salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream-mayonnaise dressing.
Cooked in a flavorful marinade of soy sauce, star anise, and cinnamon, these tea-stained eggs are a Lunar New Year staple and a favorite everyday snack in China.