Eggs are king when it comes to nutrition.
The whites are packed with high-quality protein, and the yolks are full of healthy fats and micronutrients like calcium, vitamin A, and phosphorous.
In the case of hard-boiled eggs, they’re also convenient, because they’re ready to eat right out of the shell.
The problem? They’re boring.
Even if they’re perfectly poached, a hardboiled egg isn’t exciting.
That’s why you need hard-boiled egg recipes like these. As you’ll see, hard-boiled eggs can be as delicious as they are convenient.
For example, they can be a creative topping for pizza, a protein-packed garnish for soup, and a way to turn spinach gratin into breakfast. And if you love deviled eggs, try them guacamole-style or as a creamy dip.
Enjoy!
Picture courtesy of Elise Bauer / Simply Recipes
How can you add even more protein to a spinach side dish? Use hard-boiled eggs, which can be sliced up and nestled in a baked spinach gratin.
And this simple hard-boiled egg casserole, which is popular in the south of France, can be made with either fresh or frozen spinach for your convenience.
Serves 8
Ingredients
3 lbs. fresh spinach (or 24 oz. frozen spinach, thawed and drained)
2 cups milk
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. freshly grated nutmeg
1/8 tsp. freshly ground black pepper (or more to taste)
1/4 cup (about 1 oz.) grated Gruyere
6 large eggs, hard-boiled
3 Tbsp. seasoned bread crumbs
1 Tbsp. extra-virgin olive oil (or more as needed)
Nutrition Facts (Per Serving)
Calories: 224
Protein: 13 grams
Carbs: 13 grams
Fat: 14 grams
Picture courtesy of Frugal Upstate
One of the easiest ways to dress up plain hard-boiled eggs is to fry them – but wrap them in sausage and coat with bread crumbs first.
That’s the traditional Scotch egg, mostly enjoyed as picnic or bar food. But you’ll want to eat them anytime with this awesome variation, swapping out the bread crumbs for crescent roll dough.
Serves 8
Ingredients
8 large eggs, hard-boiled
1 lb. bulk turkey breakfast sausage
1 tube (8 oz.) crescent rolls
Nutrition Facts (Per Serving)
Calories: 304
Protein: 17 grams
Carbs: 12 grams
Fat: 21 grams
Picture courtesy of Natasha’s Kitchen
While some potluck favorites are a hit with all crowds, deviled eggs are either devoured fast or completely ignored.
This upgrade will make everyone at the party want a taste, so even if you’re cooking for an unpredictable crowd, this healthy appetizer is going to get eaten. And it’s an easier way to enjoy guacamole without a mess or any double-dipping.
Serves 12
Ingredients
6 large eggs, hard-boiled
1 medium avocado, ripe
1 Tbsp. freshly squeezed lime juice
Freshly ground black pepper to taste
1/4 tsp. onion powder
1 clove garlic, crushed
1 Tbsp. finely chopped fresh cilantro (plus more for garnish)
1/8 tsp. salt (or more to taste)
Smoked paprika or chipotle powder, for sprinkling
Nutrition Facts (Per Serving)
Calories: 61
Protein: 3 grams
Carbs: 2 grams
Fat: 5 grams
Picture courtesy of Olivia’s Cuisine
When you’re looking for leftover hardboiled egg recipes, chances are pizza isn’t anywhere on the radar. But why not?
This one has ham, onions, and olives for a new twist on pizza. And it’s good enough to eat for breakfast, lunch, and dinner.
Serves 4
Ingredients
1 lb. whole-wheat pizza dough
1 cup homemade pizza sauce
3 cups (about 12 oz.) shredded mozzarella
3 slices (about 4 oz.) uncured slow-cooked ham
1 large onion, thinly sliced
2 large eggs, hard-boiled, sliced
25 black olives, sliced
Dried oregano to taste
1 Tbsp. extra-virgin olive oil, to drizzle (or to taste)
Nutrition Facts (Per Serving)
Calories: 661
Protein: 42 grams
Carbs: 64 grams
Fat: 30 grams
Picture courtesy of Kimchi Chick
Hard-boiled eggs can be used as a topping for any bowl of ramen, but here’s a totally different Asian bowl of noodles to try in the summer. Served cold, bibim naengmyeon is made with cucumber, carrots, pears, and kimchi.
If you like Chinese cold sesame noodles but prefer full-flavored spiciness, this will be your new fave because it has a popular Korean condiment called gochujang, a fermented chile paste.
Serves 2
Ingredients
2 Tbsp. gochujang (Korean chile paste)
2 Tbsp. soy sauce
1 1/2 Tbsp. sesame oil
1 Tbsp. white vinegar
1 Tbsp. granulated sugar
1 clove garlic, minced
1 Asian pear, peeled and cored
1/2 tsp. roasted sesame seed
1/4 cup kimchi
1/4 cup carrots, thinly sliced
1/4 cup cucumber, seeds removed, thinly sliced
1 large egg, boiled
Nangmyeon noodles (or soba noodles)
Nutrition Facts (Per Serving)
Calories: 263
Protein: 5 grams
Carbs: 32 grams
Fat: 13 grams
Picture courtesy of Savory Style
Love the creamy filling in a deviled egg? Then turn it into its own dish. This healthy dip has whole eggs, Greek yogurt, and cream cheese to balance things out.
It’s tasty with crackers, of course. Or, slather deviled egg dip on a piece of thick toast along with other breakfast favorites like roasted red peppers, avocado, and feta cheese.
Serves 3
Ingredients
6 large eggs, hard-boiled
1/2 cup nonfat plain Greek yogurt
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. mustard
1/4 tsp. tabasco sauce
1/2 tsp. salt
1/2 cup cream cheese
Nutrition Facts (Per Serving)
Calories: 320
Protein: 20 grams
Carbs: 5 grams
Fat: 25 grams
Picture courtesy of What Did You Eat
When you have leftover hard-boiled eggs after Easter, there’s a lot more to do with them than make an egg salad.
They can be sliced up and used as a garnish for a spring soup like this one with asparagus and dill. You could also use up hard-boiled eggs with a creamy garlic soup, borscht, or chilled tomato soup like salmorejo.
Serves 6
Ingredients
2 1/2 lbs. asparagus, washed and ends trimmed
3 Tbsp. butter
3 cloves garlic, peeled
1 medium onion, diced
3 stalks celery, diced
1 bulb fennel, diced
6 medium Yukon gold potatoes, peeled and diced
6 cups vegetable stock (or chicken stock)
1 cup white wine
1/3 cup fresh dill, finely chopped
1 Tbsp. mustard powder
2 cups light cream (optional)
Salt and freshly ground black pepper to taste
3 large eggs, hard-boiled and sliced
Nutrition Facts (Per Serving)
Calories: 451
Protein: 14 grams
Carbs: 50 grams
Fat: 24 grams
Picture courtesy of Ricardo DeAratanha / Los Angeles Times
Here’s one way to use up extra hard-boiled eggs that you’ve never considered. They can be turned into a filling for a spicy steak entrée.
That’s right: this high-protein recipe has steak, eggs, and chorizo too. It’s finished with a flavorful homemade tomato sauce that includes chiles, cumin, and cinnamon.
Serves 6
Ingredients
Beef:
4 Milanesa steaks (2 lbs.)
Chile Paste:
5 dried red chiles (or 1 Tbsp. paprika + 1/2 tsp. cayenne)
12 cloves garlic
1” ginger root, peeled and roughly chopped
1/4 cup white vinegar
1 tsp. salt
Filling:
1 1/2 cups finely chopped white onion
1 serrano chile, deseeded and minced
1/2 cup chopped fresh cilantro
3 Tbsp. freshly squeeze lime juice
Dash of salt
1/2 chile paste (above)
3 hard-boiled eggs, quartered
6 oz. chorizo, casing removed
Sauce:
3 Tbsp. oil
1 1/2 cups chopped onion
1 short cinnamon stick (about 3”)
6 whole cloves
1/2 tsp. cumin seeds
2 cups diced tomatoes
1/2 chile paste (above)
Nutrition Facts (Per Serving)
Calories: 548
Protein: 45 grams
Carbs: 25 grams
Fat: 30 grams
Picture courtesy of Cooking Light
Lettuce wraps with shredded meat still not filling enough for you? This recipe adds salad fixings like avocado, bacon, blue cheese, and even eggs. And when you start with rotisserie chicken and leftover hard-boiled eggs, this easy lunch can be assembled quickly.
For more healthy recipes that will fit into your busy life, pick up Cooking Light’s Fresh Food Fast: Over 280 Incredibly Flavorful 5-Ingredient, 15-Minute Recipes.
Serves 4 / Makes 8
Ingredients
2 Tbsp. canola oil
1 1/2 Tbsp. red wine vinegar (or lemon juice)
1 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
8 leaves Bibb lettuce
2 cups shredded chicken breast
1 cup quartered grape tomatoes
4 large eggs, hard-boiled and quartered
1 avocado, ripe yet firm, thinly sliced
3 slices center-cut bacon, cooked and crumbled
1/4 cup (about 1 oz.) crumbled blue cheese
Nutrition Facts (Per Serving)
Calories: 385
Protein: 33 grams
Carbs: 8 grams
Fat: 25 grams
Picture courtesy of Just Bento
Find plain hard-boiled eggs to be, well, plain? Try this easy hard-boiled egg snack from Japan. To make shoyu tamago, start by hard-cooking the eggs. Peel them, and prepare the eggs in a pot of boiling soy sauce and black tea, cooking them for just a minute or two.
This is a fast way to make tea eggs, and if you like them, try the Chinese recipe which takes longer to cook and infuses even more flavors.
Serves 4
Ingredients
4 large eggs, hard-boiled and peeled
2 cups boiling water
2 black tea bags
1/3 cup soy sauce
Nutrition Facts (Per Serving)
Calories: 77
Protein: 7 grams
Carbs: 1 gram
Fat: 5 grams
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Many companies use shipping and handling fees to increase their profit margins, but here at Legion, we hate profits, so our shipping is free!
Okay, so we do dig on profits, but we also go in for happy customers, and free shipping works like gangbusters. So, if you’re outside the USA, your order ships free when it’s over $199.
Why the restriction on international orders? Unfortunately, shipping abroad is very expensive, and if we didn’t require a minimum order size, we’d lose a lot of money. But! We're also hustling to improve our international logistics and will be passing our savings along to our international customers.
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