Somehow, we always end up with way too many hard-boiled eggs after Easter and Passover. Why waste them when there are so many delicious ways to use them? We’ve gathered recipes for an appetizer, snack and main dish that will help you use up your stash of hard-boiled eggs this month.
Appetizer: Not-So-Devilish Eggs
For a lighter spin on a traditional favorite, we swap the mayo for low-fat Greek yogurt.
- Peel 6–8 hard-boiled eggs and cut in half lengthwise. Pop yolks into a food processor; reserve whites. Add 1/2 cup low-fat Greek yogurt and 3/4 teaspoon of salt to food processor and whirl until smooth, scraping down bowl as needed.
- Transfer yolk mixture to a medium bowl and stir in 1 tablespoon Dijon mustard, 1 tablespoon finely chopped chives and 2 tablespoons finely chopped spring onion to blend.
- Set egg whites on a platter, hollow side up. Add the yolk mixture into the hollows. Sprinkle with cayenne pepper, chives or more onion if you like.
Snack: Avocado Toast with Hard-Boiled Eggs
This is hard to call a recipe because it’s so quick and easy. But the result is delicious, healthy and incredibly satisfying!
- Toast your favorite bread to desired doneness.
- While your bread is toasting, mash half an avocado with a pinch of salt. Spread the mashed avocado over the bread and top with slices of hard-boiled egg. Sprinkle with pepper and enjoy for a high-protein snack!
Main Dish: Single-Serve Egg Salad Sandwiches
Egg salad sandwiches have the reputation of being an old standby, but no longer. They are flexible, fast and delicious.
- In a small bowl, mix 1 chopped hard-boiled egg with 1 1/2 teaspoons plain nonfat yogurt and 1/2 teaspoon of Dijon mustard. Season with salt and pepper.
- Slather the egg salad onto your favorite bread and top with avocado and sprouts, red onion and tomato, or any other garnishes you fancy.