Creative uses for hard boiled eggs
ShanBanKrup
Posts: 55 Member
I have a bunch of hard boiled eggs and want to eat them but find eating them as is doesn't really seem exciting. I actually have to force myself to eat eggs because I find them rather boring without something added to them for flavor and taste. Any recipes or ideas on how to enjoy hard boiled eggs or eggs in general? Please share!! Virtual hugs in advance,
Shannon
Shannon
0
Replies
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Pickle some of them?4
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ShanBanKrup wrote: »I have a bunch of hard boiled eggs and want to eat them but find eating them as is doesn't really seem exciting. I actually have to force myself to eat eggs because I find them rather boring without something added to them for flavor and taste. Any recipes or ideas on how to enjoy hard boiled eggs or eggs in general? Please share!! Virtual hugs in advance,
Shannon
Anthony Bourdain had a recent show on Köln (Cologne), much of which takes place in a brewpub. Toward the end of the show, there's a segment in nearby Düsseldorf, where beer hounds demonstrate a great way to eat a pickled, hard-boiled egg: @cstehansen
Slice in 2, lengthwise.
Lift out yolk from each half.
Fill hole with mustard, vinegar, and oil.
Lay yolk back on top.
Pop in mouth.
Yum!
You can experiment with different mustards, oils, etc.
The reigning #1 at our place is:
Crunchy whole-seed mustard (you can make your own from dried, whole mustard seeds).
Toasted sesame oil.
Soy sauce.
ACV (depending on how tart mustard is).6 -
I like to mash them up with melted butter, salt, and pepper. I don't really care for egg whites much so this makes them bearable. I also like deviled eggs and the idea above sounds great!4
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@RalfLott mustards sounds good! A nice Dijon or stone ground mustard would be rad! Good idea. And @anglyn1 mashed is a good idea too, I'm thinking maybe instead of butter using like a soft cheese or maybe even avocado. That would be good as a dip for other things or something and still get good protein and fat without even realizing it! Thanks guys u rock0
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ShanBanKrup wrote: »@RalfLott mustards sounds good! A nice Dijon or stone ground mustard would be rad! Good idea. And @anglyn1 mashed is a good idea too, I'm thinking maybe instead of butter using like a soft cheese or maybe even avocado. That would be good as a dip for other things or something and still get good protein and fat without even realizing it! Thanks guys u rock
Everyone report back, OK?0 -
Scotch eggs. Meat makes everything better
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I don't care for plain hard-boiled eggs, but I love me some curried egg salad! I chop up the egg with pickles and onion, then stir in some mayonnaise, curry powder, salt and pepper.6
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@williams969 dude that's such a good idea! I forgot about that ! Can I use already cooked/boiled eggs tho to make scotch eggs? I have some ground beef in the freezer so I might have to get on that tomorrow!0
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ShanBanKrup wrote: »@williams969 dude that's such a good idea! I forgot about that ! Can I use already cooked/boiled eggs tho to make scotch eggs? I have some ground beef in the freezer so I might have to get on that tomorrow!
Yes! Definitely use hard boiled. I'm carnivore, so I just smoosh ground beef or pork around the eggs, and bake in a muffin pan. I'm sure some lovely spices (garlic, minced onions, etc) can be added to the meat. Oh, and a raw egg in the meat to help it hold together.2 -
I ditto the scotch eggs! Love them without a breading, I just use sausage meat. I also really enjoy egg salad, it goes so well with pickles!!2
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Just smashed up with mayo, mustard, hot sauce and a pinch of salt.2
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I love egg salad...mayo, mustard and a bit of paprika. You have to make it while the eggs are warm though so the yolks blend smoothly with the mayo and mustard.2
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Don't forget devilled eggs!4
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I love devilled eggs!!!
I would add to a tuna or chicken salad...
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I make cold breakfast bowls the night before for mornings I have to get up early - mashed or finely diced hard boiled egg, diced avocado, chopped up sausage (usually leftover from dinner), grated cheese, spring onion, mayo and sriracha.2
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Here's a tip I only recently learned about making hard boiled eggs. I have always made them with the traditional put-eggs-in-water-boil-till-done method. I have also tried every known hint about how to make them easy to peel, with widely varying success. My last two batches have been made by steaming them: bring about two inches of water to a full boil and then cook eggs in a steamer basket for 12 minutes, cool in ice water for 20 minutes when done. They were super easy to peel and you don't have to worry about them cracking as they cavort about in boiling water.
I have a multi-cooker (slow cooker with saute and steam options) that's big enough to do an entire dozen at one time, handy for making deviled eggs for a group.6 -
I like mine with wasabi mayo - yum3
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One of my go-to easy lunches is hard boiled eggs mixed with either tuna or salmon with some mustard and a diced up jalapeño (or 2). Sometimes I will throw in a little cheese and nuke it just enough to really soften the cheese up so I can stir it in.2
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I do egg salad and serve it in celery sticks. Even my kids like this!3
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I make egg salad but with avocado instead of mayo.3
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Devilled eggs - on lettuce leaves
1. prawns, mayo mashed with egg yolks + salt, pepper, parsley
2. Smoked ham, mayo with egg yolks + salt, pepper, parsley
3. Tinned salmon, mayo with egg yolks + above
4. Crab meat, mayo -ditto-
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@PaleoInScotland that sounds yummy ! I haven't had Sriracha either and wanna try. Great idea! @mandycat223 I always have issues boiling eggs so that steamer method will come in handy. Thanks! @tcunbeliever never had wasabi mayo and have always been curious.. is it really spicy and hard to digest? @pacific904 what are prawns? All of That sounds so delicious! Would never think to use ham in a deviled egg either, and crab meat I haven't had in a while so that would be nice to add to my arsenal.1
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Wasabi is horseradish, so it's spicy in the way that bitter roots are spicy, not a hot fire spicy like chili peppers are spicy - if that makes any sense. It has never had any impact on my digestion that I've noticed. I make my own with Duke's mayo and add wasabi, so the strength of it depends on the day, if I'm in the mood for more kick, then I put in more wasabi, if not, then less. Sometimes I just eat straight wasabi on eggs, but those days are rare, I like the creaminess that mayo adds.2
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tcunbeliever wrote: »Wasabi is horseradish, so it's spicy in the way that bitter roots are spicy, not a hot fire spicy like chili peppers are spicy - if that makes any sense. It has never had any impact on my digestion that I've noticed. I make my own with Duke's mayo and add wasabi, so the strength of it depends on the day, if I'm in the mood for more kick, then I put in more wasabi, if not, then less. Sometimes I just eat straight wasabi on eggs, but those days are rare, I like the creaminess that mayo adds.
Do you use wasabi powder or paste? Any particular brand?1 -
cstehansen wrote: »Pickle some of them?
oh sous vide pickled eggs, I am doing this today. thanks for the idea1 -
I get wasabi paste at Wegmans...it's in a tube, I have no idea what brand it is...they also have really good wasabi packets in their sushi, so I save those and use them too2
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andrea4736 wrote: »I make egg salad but with avocado instead of mayo.
I do this but also add bacon bits.1 -
Prawns are small or medium shrimps.1
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I have 5 eggs in my Instant Pot right now for a nice big batch of egg salad for me and kiddo #1.2
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mandycat223 wrote: »Here's a tip I only recently learned about making hard boiled eggs. I have always made them with the traditional put-eggs-in-water-boil-till-done method. I have also tried every known hint about how to make them easy to peel, with widely varying success. My last two batches have been made by steaming them: bring about two inches of water to a full boil and then cook eggs in a steamer basket for 12 minutes, cool in ice water for 20 minutes when done. They were super easy to peel and you don't have to worry about them cracking as they cavort about in boiling water.
I have a multi-cooker (slow cooker with saute and steam options) that's big enough to do an entire dozen at one time, handy for making deviled eggs for a group.
Cavorting eggs - haha! 3
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