Hard-boiled eggs last up to 7 days in the fridge, so if you’ve still got some leftover from Easter you can put them to good use! Check out these easy recipes below to clear out your fridge.
1. Hard-Boiled Eggs Benedict
Recipe / Image Credit: Home-Cooking Memories
- 4 hard-boiled eggs
- 2 English muffins (split in half)
- 4 slices of Canadian bacon or ham
- Chopped parsley (optional)
- 4 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup butter (very slightly softened, cut into 5 pieces)
- Pinch of salt
- Dash of cayenne pepper (optional)
1. Prepare hollandaise sauce by placing a heat-proof bowl over a pan of gently simmering water (about 1-1/2 inches of water). The bottom of the bowl should not be touching the water. Alternatively, a double boiler set can be used. Add egg yolks and lemon juice to the bowl and whisk vigorously until the mixture becomes slightly shiny and thickens. Whisk in one piece of butter until fully incorporated into mixture. Repeat with remaining pieces, one at a time. Whisk in a pinch of salt and a dash of cayenne, if using. If mixture is too thick, whisk in a bit of warm water, a tablespoon at a time. Remove from heat and use immediately.
2. In a hot skillet over medium heat, brown and heat the Canadian bacon. Toast the English muffins until lightly browned. Peel and cut the egg into fourths (see additional notes for eggs at the end of this recipe).
3. Assemble by placing an English muffin half on a plate (cut side up), topping with 1 slice of Canadian bacon, 1 egg (cut into fourths), and drizzle with 1/4 of the hollandaise sauce. Topped with chopped parsley, if desired.
Note: If your hard-boiled eggs are cold/refrigerated (such as leftover Easter eggs), remove from refrigerator about an hour before serving. Room temperature eggs shouldn’t be left out for more than 2 hours.
2. Cauliflower Potato Salad
Recipe / Image Credit: Family Fresh Meals
- 5 eggs, hard boiled and chopped
- 1 large head cauliflower, cut into small bite-sized pieces
- 1/4 cup dill pickles, finely chopped
- 1/4 cup red onion, very finely chopped
- 6 pieces of bacon, cooked and chopped, reserve a slice for topping
- 1 1/2 cups mayonnaise
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon paprika
- 1 tablespoon yellow mustard
- 1 cup chopped celery
- fresh dill for topping
1. Boil or steam the cauliflower until it is just fork tender (approximately 4-5 minutes). It is important that you do not cook past fork tender or the cauliflower will make for a mushy potato salad.
2. Add in the remaining ingredients, and stir until well combined. Cover the salad and refrigerate for at least 2-3 hours. When ready to serve, garnish with fresh dill, chopped bacon, and a sprinkle of paprika.
3. Greek Yogurt Egg Salad
Recipe / Image Credit: Bowl of Delicious
- 1/4 cup Greek yogurt
- 1 tablespoon fresh lemon juice or red wine vinegar
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon kosher salt
- pinch of black pepper
- 4 hard-boiled eggs, chopped
- Whole grain bread, crackers, or lettuce wraps for serving (optional)
1. Stir all ingredients except for eggs in a bowl until it reaches a smooth consistency. Add the chopped eggs and stir to coat well.
2. Taste and adjust seasonings as necessary.
3. Serve on soft whole wheat bread, with crackers, or on lettuce wraps for a low carb option.