Got leftover hard-cooked eggs after Easter? Here are a dozen delicious—sometimes surprising—ways to transform them into flavorful nibbles like dressed-to-the-nines deviled eggs, satisfying dinner salads, and even a beautifully textured tart.
Bacon & Smoked Paprika Deviled Eggs
Classic Potato Salad
Vegetarian Mushroom Pâté
Bacon & Smoked Paprika Deviled Eggs
by John Ash
This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd.
Yields 8
4 large eggs
3 Tbs. mayonnaise
1 Tbs. finely chopped flat-leaf parsley
Hot pepper sauce, to taste
2 slices cooked bacon, finely chopped
Kosher salt and freshly ground black pepper
Smoked paprika, for garnish
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Classic Potato Salad
by Allison Ehri Kreitler
This classic version of creamy American potato salad combines Yukon Gold potatoes with onion, celery, hard-cooked eggs, and capers in a sour-cream dresing with Champagne vinegar. Create your own customized potato salad with the Recipe Maker.
Serves eight as a side dish.
For the dressing
1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup extra-virgin olive oil
3 Tbs. Champagne vinegar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
For the salad
1/4 cup plain rice vinegar
Kosher salt
3-1/2 lb. Yukon Gold potatoes, scrubbed clean
3 large hard-boiled eggs, diced
1-1/2 cups thinly sliced celery (include the leaves, roughly chopped)
1 cup small-diced sweet onion
3 Tbs. capers
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Vegetarian Chopped Liver
by Melissa Clark
This rich mushroom-walnut pâté is especially good with pumpernickel or rye bread.
Yields about 2 cups
2 oz. (4 Tbs.) unsalted butter
1 large yellow onion, halved and thinly sliced into half moons
2 fresh thyme sprigs
3/4 lb. cremini (baby bella) mushrooms, cut into medium dice (4-1/2 cups)
1/2 lb. shiitake mushrooms, stems removed, caps cut into medium dice (2 cups)
Kosher salt and freshly ground black pepper
2 Tbs. dry sherry
1 cup walnuts, toasted
1 small clove garlic, minced
1/2 tsp. fresh lemon juice; more to taste
1/4 tsp. finely grated lemon zest
2 hard-cooked eggs, peeled and roughly chopped
Extra-virgin olive oil, for drizzling
Flaky sea salt, for garnish
Thinly sliced scallion greens or chives, for garnish
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