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4 Recipes for Leftover Hard-Boiled Eggs from Easter

April 21, 2014

Don’t let those leftover Easter eggs go to waste. Instead, chop them up for a Middle Eastern salad, toss with pasta, or get downright devilish with pickled chiles. Here are four great recipes.

Mediterranean Egg Salad
“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager


  • ¼ cup olive oil
  • 1 tablespoon za’atar
  • 2 teaspoons fresh lemon juice
  • 4 hard-boiled large eggs, chopped
  • ½ cup chopped green olives
  • 2 tablespoons fresh cilantro leaves
  • 2 tablespoons chopped red onion
  • 2 tablespoons toasted pine nuts
  • Kosher salt and freshly ground black pepper
  • Toast

Whisk together oil, za’atar, and lemon juice. Toss with eggs, olives, cilantro, onion, and pine nuts; season with salt and pepper. Serve on toast.

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Hard-Boiled Eggs with Chiles
“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor


  • 1 thinly sliced serrano chile (seeds removed, if desired)
  • 1 thinly sliced Fresno chile (seeds removed, if desired)
  • 2 garlic cloves
  • 1 bay leaf
  • 1 cup distilled white vinegar
  • 1 tablespoon coriander seeds
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon black peppercorns
  • 6 large hard-boiled eggs
  • Mayonnaise
  • Toasted cumin seeds
  • Flaky sea salt (such as Maldon)

Place chiles in a heatproof jar. Bring garlic, bay leaf, vinegar, coriander seeds, sugar, kosher salt, peppercorns, and 1 cup water to a boil, stirring to dissolve salt and sugar. Pour over chiles; let cool. Halve eggs; swipe with mayonnaise, top with pickled chiles, and sprinkle with cumin seeds and sea salt.

SEE MORE: Pro Cooking Tips from 16 of NYC’s Best Restaurant Chefs

Campanelle with Eggs and Capers
“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor


  • ½ pound campanelle (or other short pasta)
  • ¼ cup olive oil
  • 4 anchovy fillets
  • 2 finely chopped garlic cloves
  • 2 tablespoons capers
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup finely grated Parmesan
  • 2 teaspoons fresh lemon juice
  • 4 coarsely grated hard-boiled large eggs
  • ½ cup fresh flat-leaf parsley leaves

Cook campanelle until al dente; drain, reserving 1 cup pasta cooking liquid. Heat oil over medium heat. Add anchovies, garlic, capers, and red pepper flakes and cook, stirring, until anchovies dissolve, about 2 minutes. Toss in pasta, Parmesan, and lemon juice, adding pasta cooking liquid as needed until sauce coats pasta. Toss in eggs and parsley.

SEE MORE: 8 Mistakes You’re Making With Pork Chops

Savory Black Pepper–Parmesan Cookies
“Hard-boiled yolks are the secret to making these savory cookies dissolve-in-your-mouth tender.” —Claire Saffitz, assistant food editor


  • 2 large egg yolks, hard-boiled
  • 2 cups all-purpose flour
  • 1 cup finely grated Parmesan
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¾ cup (1½ sticks) unsalted butter, chilled, cut into pieces
  • 2 tablespoons heavy cream

Preheat oven to 350°. Press egg yolks through a fine-mesh sieve into a food processor. Pulse with flour, Parmesan, salt, and pepper. Add butter and pulse until the texture of coarse meal. Drizzle in heavy cream and pulse just until dough forms a ball. Roll out between 2 sheets of parchment paper until ⅛” thick. Transfer dough with parchment to a baking sheet and freeze 10 minutes. Remove top sheet of parchment and bake 10 minutes; remove from oven, cut into 1½” diamonds, and bake until golden brown, 18–20 minutes longer. Transfer baking sheet to a wire rack; let cool.

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8 Mistakes People Make When Cooking Pork Chops
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