Spring has sprung and Easter is just around the corner, the time of year when hard-boiled eggs are abundant! What to do with all of the leftover hard-boiled eggs? With the price of eggs these days, you surely don’t want to throw any away. Eat them plain or enjoy them in one of these egg-cellent recipes.
Hard-boiled eggs are a great way to add a little protein and vitamin D (it's in the yolk) to your day. One large hard-boiled egg provides more than 6 grams of protein. Also adding hard-boiled eggs to your diet provides your body with helpful fats, which aids in keeping your heart healthy!
Deviled Eggs are definitely a Southern favorite; try this twist on making this tradition a little healthier!
Traditional Southern Deviled Eggs
6 large eggs
1 teaspoon white vinegar, or to taste
1 tablespoon mayonnaise
¼ teaspoon prepared mustard
Salt and pepper to taste
1 teaspoon paprika, or to taste
Place eggs in a pot of salted water. Bring water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, peel hard boiled eggs. Slice eggs in half lengthwise and scoop out yolks.
Place yolks in a medium bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt, and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
Carefully put egg yolk mixture back into egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Store in refrigerator until ready to serve.
Serves 6, each serving contains; Calories 89, Fat 7g., Carbohydrates 1g., Protein 6g.
Creamy Deviled Egg Dip
12 hard-boiled eggs
4 ounces cream cheese, softened
½ cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon pickle juice, dill or sweet
1 teaspoon hot sauce
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon paprika
1 teaspoon fresh chives
Gently place your eggs into a large pot then fill with water until the water reaches about 2 inches over the eggs.

Bring the water to a rolling boil, then turn off the heat, cover the pot, and let the eggs sit for 12 minutes.
After 12 minutes, pour off the hot water and transfer the eggs to an ice bath to stop the cooking process, then peel the eggs.
Add your peeled, hard boiled eggs, cream cheese and mayonnaise to the bowl of a food processor and pulse until smooth.
Add in mustard and pickle juice. hot sauce and salt and pepper, then pulse again to combine.
Transfer the dip to your serving bowl and top with a sprinkle of paprika and chopped chives.
Chill for 1 hour before serving for the best flavor.
Velvety Rich Deviled Eggs
12 large hard-boiled eggs, peeled
1/3 cup nonfat cottage cheese
1/4 cup low-fat mayonnaise
3 tablespoons minced fresh chives or scallion greens
1 tablespoon sweet pickle relish
2 teaspoons yellow mustard
1/8 teaspoon salt
Paprika for garnish
Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
Serves 24, each serving contains; Calories 34, Fat 2g, Cholesterol 71mg, Carbohydrates 1g, Protein 3g, Fiber 0g, Sodium 85mg, Potassium 31 mg.
Egg Salad with Capers and Olives
1/4 cup minced red onion
1/4 cup minced red bell pepper
1/4 cup finely chopped pitted kalamata olives (about 8 olives)
1/4 cup light mayonnaise
2 tablespoons minced fresh parsley
2 tablespoons drained capers
2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 hard-cooked large eggs, finely chopped
Place ingredients in a medium bowl, and toss gently to combine.
Serves 4, each serving contains; Calories 228, Fat 17g, Protein 13g, Fiber 1g, Cholesterol 429mg.

Beet Pickled Eggs
1 package cooked beets
6 hard-boiled eggs
1 cup water
1 cup apple cider vinegar
½ cup sugar
1 teaspoon salt
Place beets and eggs in a 24 ounce mason jar.
In a small saucepan, bring the water, vinegar, sugar, and salt to a boil, stirring to dissolve the sugar and salt.
Pour the mixture over the beets and eggs, allow to cool, then cover and refrigerate for 24 hours before serving.
CopyCat Starbucks Egg Salad Sandwich Recipe
3 eggs
1 tablespoon mayonnaise
1 teaspoon mustard
1 teaspoon chives
Salt and pepper
4 slices Wheat bread
Arugula
Place eggs in a pan and cover with cold water, bring to a boil. Cover pan and turn off heat, let sit for 8 minutes.
Fill pan with cold water to stop cooking. Peel eggs, roughly chop and place in a bowl.
Add mayonnaise, mustard, chives, salt and pepper, gently mix.
If mixture is too dry, slowly add a little more mayonnaise.
Garnish bread with arugula and place half the mixture on each sandwich.
Boiled Egg Seared Asparagus & Pickled Onion Sandwiches
(Adapted from a recipe on thekitchen.com)
½ bunch asparagus spears, about 15-20
2 small fresh banquettes, or your choice of bread
2 eggs, hard boiled
2 tablespoons olive oil
2 tablespoons diced raw onion
2 tablespoons French mustard
¼ cup red wine vinegar
Lemon juice to taste
Fresh dill
Salt and pepper

Hard boil the eggs and set aside. Trim the asparagus by cutting off the woody ends and cutting the spears in half length–wise as best you can. Dice the red onion and put in a small bowl with the red wine vinegar, set aside the onions while you're doing the other parts of the sandwich.
In a large skillet over high heat, add a little oil. Sear the asparagus spears, about 3 or 4 minutes on each side. You want a little bit of char, so don't move the asparagus very often. Split two mini baguettes in half (or one large baguette) and remove a little of the doughy center so the asparagus and egg can fit inside. Toast the bread lightly. Smear with good mustard, a little olive oil. Top with sliced egg, 1/2 of the asparagus, dill, and spray a little lemon all over the interior of the sandwich. Season with salt and pepper.
Serves 2, each serving contains; Calories 820, Fat 23g, Protein 31g, Fiber 7g, Carbohydrates
120g.
Hard Boiled Eggs Benedict
For the Eggs
4 hard boiled eggs
2 English muffins, split in half
4 slices Canadian bacon
Chopped parsley
For the Hollandaise Sauce
4 large egg yolks
1 tablespoon lemon juice
½ cup butter, slightly softened
Pinch of salt
Dash of cayenne pepper
For the Hollandaise, place a heat-proof bowl over a pan of gently simmering water (about 1 – 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 shiny/glossy 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 if too thick, whisk in a bit of warm water, a tablespoon
at a time. Remove from heat and use immediately.
For the muffin, 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).
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. Serves 4.
Buffalo Chicken Stuffed Eggs
12 hard-boiled eggs, peeled
¾ pound cooked, shredded chicken, you can use rotisserie chicken
¼ cup buffalo wing sauce, mild, medium or hot
½ teaspoon salt

½ teaspoon garlic powder
¼ cup mayonnaise
2 tablespoons chives, chopped
Cut the top third off of each hard-boiled egg and scoop out the yolks and save for another use.
Combine ingredients for the Buffalo chicken filling.
Stuff the chicken filling into each egg, garnish with chives and serve.
Serves 12, each serving contains; Calories 36, Fat 2g, Protein 4g, Fiber 0g, Carbohydrates 0.5g.