The pastel-and-glitter eggs were a beautiful Easter centerpiece and sure, your kids have fun making them. But now reality sets in: You have two dozen hard-boiled eggs in your fridge.
You could eat chopped salads every day for a week and half, or you could repurpose those eggs into something less forced. Below are The Takeout staff’s personal solutions to the week-after-Easter egg glut.
Make a better egg salad
Since I began using my Instant Pot to hard-boil—well, steam, really—eggs, I keep a bunch on hand at all times. (The Instant Pot makes the eggs easier to peel, somehow.) The surfeit of eggs has prompted me to revisit a guilty pleasure of mine: egg-salad sandwiches. Like the unfairly maligned tuna casserole, egg salad doesn’t get its due. I understand—bad versions abound. But there’s a way to do it that makes egg salad taste fresh, springy, and not overly mayo’d down. I like to mix my chopped hard-boiled eggs with mostly dijon mustard first, then some chopped celery and fresh herbs. Only at the end do I add just enough mayo to counter the mustard’s spice. Weirded out by the texture? I find toasted bread or a bagel helps sturdy up the sandwich. [Kate Bernot]
You know you want deviled eggs
Here’s how I make them:
3/4 cup mayonnaise
1 tsp. yellow mustard
1 tsp. Dijon mustard
1 tsp. turmeric
Pinch salt and pepper
White wine vinegar
* If you want to get fancy with it, you could also add a little roasted garlic and/or pesto to the filling.
Peel hard-boiled eggs and cut in half lengthwise. Place yolks into separate bowl and reserve. In bowl with yolks, combine mayonnaise and spices, blended until smooth. Add a splash of white wine vinegar and mix. Transfer egg mixture into a plastic bag. Cut a corner off to make a piping bag. Fill egg white hollows with yolk mixture. Top with your choice of paprika (hot, smoked, or regular). [Gwen Ihnat]
Soy Sauce Eggs
Look, I’m Asian, I can’t help it. But I’ve been following Momofuku’s recipe for quite some time now, and they’re terrific on its own or in my ramen. Granted, these turn out way better when the yolk is barely set (molten consistency), but it’ll still taste great with a hardened yolk. The basic recipe is to peel the eggs and plunge it in a vat of soy sauce, vinegar, water, and sugar for six hours. Food52 has the full recipe. [Kevin Pang]