22 recipes using hard-boiled eggs from the L.A. Times Test Kitchen
- 1
Egg salad sandwich with dill Total time: 30 minutes Servings: 4 8 hard-boiled eggs, peeled 2 tablespoons minced green onion 1/4 cup minced celery 1 1/2 tablespoons Dijon mustard 2 teaspoons white vinegar 1/4 cup mayonnaise 1/4 teaspoon salt 2 cups shredded iceberg lettuce 2 tablespoons chopped dill 8 slices olive bread Cracked black pepper 1.
- 2
Total time: 20 minutes, plus overnight weighting time Servings: 6 Note: This recipe works best with a crusty French baguette. 1 baguette 1 tablespoon red wine vinegar 1 tablespoon lemon juice 1/4 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 3 tablespoons extra virgin olive oil 1 cup black olives 4 tablespoons capers 1 clove garlic, minced 12 ounces Italian tuna in olive oil, drained and broken apart 2 small boiling potatoes, boiled, cooled and sliced thinly 2 hard-boiled eggs, peeled and sliced thinly 2 small vine-ripened tomatoes, sliced thinly 1/4 cup thinly sliced red onion 1 cup arugula 1.
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Note: New York chef Larry Forgione says that when James Beard first tasted Forgione’s strawberry shortcake, the food guru pronounced: “There can be no dessert better, only fancier.”
- 4
Total time: 30 minutes Servings: 4 Note: From Donna Deane 1 teaspoon minced anchovies, from about 2 fillets 1 clove garlic, minced 1 tablespoon balsamic vinegar 1 tablespoon lemon juice 1 teaspoon chopped capers 4 tablespoons olive oil, divided Freshly ground black pepper Salt 2 heads Treviso radicchio, quartered lengthwise 1 small head romaine, quartered lengthwise 1/4 cup diced red onion ( 1/4 -inch dice) 1/4 cup pitted black olives ( 1/4 -inch dice) 1 hard-cooked egg, peeled and cut into 1/4 -inch dice 1 teaspoon chopped parsley 1.
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Total time: 1 hour, 45 minutes Servings: 6 Note: This dish of pounded steaks rolled around a spicy sausage filling is one that Rose Nair and her sister Nalini Viegas make for special occasions.
- 6
Gazpacho cream, Cordoba-style (Salmorejo Cordobes) Total time: 25 minutes, plus chilling time Servings: 10 to 12 as a party dip; 6 as a starter Note: Serve this thick sauce as a dip or as a starter in individual ramekins.
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Broiled eggplant salad with sautéed onions, garlic and tomatoes Total time: 1 1/4 hours Servings: 4 Note: This delicious appetizer might be called a salad, spread or dip.
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Egg salad Total time: 10 minutes Servings: 4 to 6 Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Eggs for dinner? Yes.
- 10
From deviled eggs to empanadas to sable cookies, ideas abound to use up those extra pastel-colored hard-boiled eggs.
- 11
A flavorful creamy garlic dressing and special house salad are adapted from Milton’s in Del Mar.
- 12
Total time: 30 minutes Servings: 8 Note: Chervil and tarragon are traditional in this classic sauce, and you can substitute them for the chives, or use basil or dill. 2 hard-cooked eggs 1 teaspoon coarse mustard 1 tablespoon minced shallot 2 tablespoons chopped chives 2 tablespoons chopped cornichons 1 tablespoon drained large capers Salt, pepper 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice Tabasco sauce 1.
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Total time: 10 minutes, plus 1 hour for chilling Servings: 4 to 6 Note: Adapted from “Please to the Table” by Anya von Bremzen 6 hard-cooked eggs, peeled and halved lengthwise 1/4 cup crème fraîche or sour cream 3 tablespoons snipped fresh chives 2 teaspoons fresh lemon juice Small pinch of salt 4 ounces salmon caviar Lettuce leaves for garnish Small parsley sprigs for garnish 1.
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Dear SOS: My husband and I have been regulars at Warszawa in Santa Monica for years.
- 15
This August 2007 article suggested chilling out -- with a bowl of naeng myun, the served-cold Korean specialty with springy noodles and a tangy broth.
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Grilled romaine with radishes, hard-boiled eggs and toasted bread crumbs Total time: 45 minutes Servings: 6 Our recipes, your kitchen: If you try this or any other recipe from the L.A.
- 17
For these last, languid days of summer, it’s best to play it cool. Fork-tender barbecue brisket, spicy coleslaw and creamy potato salad are the answer.
- 18
1 (3-pound) chicken Salt, pepper 1 to 2 tablespoons soy sauce 2 tablespoons lemon juice 3/4 pound ground pork 1/4 pound lean bacon, chopped or coarsely ground 6 ounces Cheddar cheese, shredded 1/2 cup raisins 3 tablespoons sweet pickle relish 1 egg 1 carrot, cooked and cut julienne, or 1/2 cup green peas, cooked 3 ounces cooked ham, cut julienne 2 Spanish chorizo de Bilbao or pepperoni, about 5 ounces 2 hard-cooked eggs, cut in halves 1 to 2 tablespoons butter, melted Bone chicken for stuffing, leaving wing and drumstick bones intact.
- 19
It doesn’t get much more versatile than meatballs.
- 20
When Easter’s over, what do you do with all the leftover hard-boiled eggs?
