Small Plates

By Marcus Samuelsson | April 5, 2011

Eggs. Photo: Lindsay Hunt

One way to approach cooking is to do a major part of it at once and use it as a base throughout the week. To avoid palate-boredom, it’s important to find a food that is versatile enough to keep your mouth amused.

Hard-boiled eggs are a great solution and with the finished product, the culinary options are infinite.

Halved, a hard-boiled egg becomes a great, nutritious snack – just add some salt and pepper or a squirt of mustard or even salad dressing on top for some pizzazz.

You can also pull the yolks out of a few, mince and mix them with some spices and mayo, and put them back in the whites for deviled eggs.

Add hard-boiled eggs to salads for a boost of protein and substance. They can also be minced and mixed with some simple vinaigrette to use as a garnish for vegetables – try them on potatoes, asparagus, or artichoke. Minced egg mixed with salt and pepper is also a great way to make soups more filling. Try sprinkling some on tomato soup!

Sliced eggs are a great way to boost protein in a sandwich. Try a sliced hard-boiled egg on a sandwich layered with fresh, sliced vegetables or on a BLT.

Make an egg salad by mincing the eggs and adding mayonnaise or mayo alternatives, such as olive oil, truffle oil, or mustard. Throw in fresh onion, celery, or capers for some extra crunch and flavor!

What’s your favorite way to use hard-boiled eggs?


1. Place however many eggs you would like to cook in a saucepan.
2. Fill the pan with cold water an inch or two above the eggs.
3. Place the saucepan on the stove, uncovered, set heat on medium, and bring water to a boil.
4. Reduce to a simmer and cook for 1 minute.
5. Remove from the heat and let sit 12 minutes.
6. Remove the eggs with a spoon or ladle and run under cold water.

Hard-boiled eggs can be stored for up to 5 days.

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