Cook with hard boiled eggs too using these four applications!

Easter; it’s a holiday known for food traditions like baked ham, chocolate bunnies, marshmallow Peeps, and yes, hard-boiled eggs.

Despite the fact that these are usually not for eating, painting Easter eggs necessitates that you boil up a few dozen in preparation for decorating. And while we don’t advocate for eating eggs that have been left out at room temperature for any extended period of time (hard boiled eggs usually keep for about a week in the refrigerator), boiling eggs for decorating is a great excuse to cook up some extra for culinary purposes.

One of the simplest upgrades you can make to hard-boiled eggs is to pickle them. While this may conjure up memories of creepy, eyeball-like specimens hiding out in a jar in your grandma’s fridge, pickled eggs need not be stodgy.

You can add a pop of colour to any spring salad by briefly soaking hard-boiled eggs in beet pickle, resulting in a bright fuchsia that can vary in tone based on how long you let the eggs soak for. It only takes an hour or two, but if you prefer more pickly eggs, you can definitely let them go overnight.

And if pink isn’t the colour for you, try adding turmeric to the pickling liquid for sunny yellow eggs, or purple cabbage for blue/purple eggs.

While egg salad may be one of the most obvious applications for hard-boiled eggs, you can also take this up a notch by making the classic French sauce, gribiche. A cold sauce comprising eggs, mustard, capers, cornichons, and herbs, it’s ideal atop fresh spring vegetables like asparagus or fiddleheads.

The recipe is pretty forgiving, so you can change up the ratios of ingredients based on your taste preferences. If you want it more herbaceous, add more herbs. If you’d like it to have more of a punch, add some more mustard.

Plus, you can make it ahead of time and store it in the fridge until you need it, which is always useful when prepping a multi-course holiday meal.



4 eggs, hard-boiled and chopped

1 Tbs (15 mL) Dijon mustard

2-3 Tbs (30-45 mL) Kewpie mayonnaise

2 Tbs (30 mL) olive oil

2 Tbs fresh parsley, chopped

2 Tbs fresh tarragon, chopped

1 Tbs capers, drained and chopped

2 Tbs cornichons, chopped

To taste salt and pepper, to taste


  1. Mix together all the ingredients, season to taste, and serve atop steamed or roasted spring green vegetables.

And of course, one cannot forget about the potluck favourite of years past, deviled eggs. Done poorly, they can be lacklustre to say the least, but done well, they’re an addictive and perfectly bite-sized snack for entertaining or otherwise.

The key with deviled eggs is all in the flavourings. Although traditionally made with just mayonnaise, mustard powder, and a hint of paprika, there’s really no limit to what you can add to jazz them up.

For inspiration, try thinking about other egg-based dishes or sauces. Take Caesar salad for example; the dressing is emulsified with egg yolk and flavoured with parmesan cheese, anchovy paste, Worcestershire sauce, olive oil, and plenty of freshly cracked black pepper.

You can add all these ingredients to your deviled eggs, and top them with a chiffonade of Romaine lettuce, essentially creating Caesar salad deviled eggs.

If you’re eager to get a little more adventurous, Scotch eggs are a fun kitchen project. A British specialty that features a boiled egg enrobed in ground sausage and then deep-fried, they’re a great way to impress at your Easter gatherings.

One thing to note is that because the egg will get further cooked when you deep-fry Scotch egg, you’ll initially want to cook it until it is set enough to peel, while the yolk remains fairly runny.

Given that hard-boiled eggs normally take about 12 minutes to cook, you’re looking at only a 6 to 7-minute cook time with Scotch eggs. Also, if meat isn’t your thing, you can always make a vegetarian version substituting the sausage for a puree of chickpeas or mix of other beans/legumes.

Whatever application you choose, don’t put all of your eggs in an Easter basket this holiday, be sure to save some for eating too!

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