04/30/2014 10:11 am ET Updated Mar 12, 2015

5 Delicious Uses For A Hard-Boiled Egg (No Mayo Required)

Aside from devouring them straight up, here are a handful of unexpected ways to transform boiled eggs.

By Lynn Andriani

  • Make An English Classic (That Isn't Tea Sandwiches)
    Gus Filgate and Jason Lowe
    Kedgeree, a versatile, filling rice dish, isn't well-known in the U.S., but it ought to be. Traditionally made with flakes of fish and other humble ingredients, this vegetarian version from Rose Elliot, one of England's most respected vegetarian cookbook authors, gets its heft from halved hard-boiled eggs. Get the recipe: Kedgeree with Eggs and Tarragon Butter
  • Take A Cue From Beer Drinkers
    It's traditional to find a jar of pickled eggs on the counter in bars; but the truth is, the briny bites aren't just for munching along with your beer. They also taste great tucked into tuna sandwiches or sliced and served on top of crackers. This recipe, from The B.T.C. Old-Fashioned Grocery Cookbook, is surprisingly easy: You just let the eggs marinate in a mixture of vinegar, garlic, sugar, pickling spices and salt for two days in the fridge -- and enjoy. Get the recipe: Dixie's Pickled Eggs
  • Turn Them Into A Mimosa
    Alison Gootee/Studio D.
    You're probably familiar with the Champagne-and-orange-juice mimosa, but the term also refers to pressing a hard-boiled egg through a sieve to create tiny pieces. It's a more refined way to serve chopped eggs over vegetables or a salad; give them a try in dishes from cobb salad to this vegetarian main. Get the recipe: Lemony Raw Kale Salad with Egg
  • Meet The BELT Sandwich
    The beloved bacon, lettuce and tomato sandwich is delicious in its own right, but has also inspired all kinds of wondrous spin-offs (Fried Green Tomato "BLT", we're looking at you). If you're in the mood for a big payoff with minimal effort, cut across a hard-boiled egg, so you wind up with about six slices, then layer a few rounds of egg in between the bacon and tomato or between the bacon and lettuce (the bacon will help keep it in place). The egg adds another textural element -- and a bit of extra protein, too.
  • Give A Classic Comfort Food A Surprise Twist
    Meatloaf with a round of hard-boiled egg in the middle of each slice is one of the tastiest culinary magic tricks we've seen. Start with your favorite recipe (here are a bunch to choose from). Spread half of the meat mixture into the pan, then lay two or three peeled hard-boiled eggs on top, lined up end to end (the number depends on how long your pan is). Top with the remaining half of the meat and bake as usual. Meatloaf may not be the best-looking dish on the planet, but this mini-makeover definitely gives it a lift.

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  • An Egg -- and a Basket -- for Everyone
    David Kiang
    This four-ingredient miracle recipe from The Auntie Em's Cookbook, by Theresa Wahl, delivers a gorgeous-looking dish with a tiny, how-is-this-possible amount of work. You simply line each cup of a muffin pan with a slice of ham, crack an egg into each and drizzle heavy cream on top. Salt, pepper and a sprig of thyme are the only seasonings needed, since the ham has a ton of flavor. After about 10 minutes in the oven, each person can enjoy his or her very own edible breakfast basket. Get the recipe: Baked Eggs in Ham Baskets
  • A Fun-To-Say 15-Minute Wonder
    Aliya LeeKong
    Shakshouka -- a popular Israeli and Tunisian dish where eggs are poached in tomato sauce -- is speedy, delicious and a strong contender for edging out quiche as one of the best brunch dishes for a group. This recipe from Aliya LeeKong's Exotic Table can serve six, and includes an herby tomato sauce that comes together in 15 minutes (which you can alternately make ahead of time). You crack the eggs over the sauce, slide the pan under the heat and broil it for five or so minutes. Make sure you have some thick, crusty bread on hand for sopping up the juices. Get the recipe: Shakshouka with Chorizo and Bread Crumbs
  • An Asian-Flavored Breakfast Bake
    Leann Mueller
    Anyone who's considered munching on last night's leftovers at 8 a.m. will see the beauty in this flavorful casserole. It starts with a layer of cooked brown rice. Next comes a healthy (and tasty) combination of sautéed Swiss chard, onion and ginger, mixed with coconut milk, soy sauce and a dash of sesame oil. On top of that, you crack the eggs and bake until the whites are set but the yolks are still runny. You can make this in one large casserole dish or in individual ramekins. Get the recipe: Sesame Baked Eggs
  • The Omelet For When You Don't Feel Like Making Omelets
    We love a plate of fluffy eggs stuffed with savory fillings, but it can be hard to churn out six or eight omelets and still have everyone eat at the same time (and keep everything hot). Making a frittata solves that problem -- and they don't come much easier than with this recipe. You whisk the eggs, add canned, chopped tomatoes and herbs and pour everything into a skillet. The mixture cooks on the stove for about five minutes, and then in the oven for 15 more. Then, you spread tomato paste and grated cheddar on top and slide the frittata back into the oven for another seven minutes, until the cheese is melted and slightly bubbly -- so you've got a pizzalike take on a classic breakfast food. Get the recipe: Tomato Frittata