Seattle's Child

Your guide to a kid-friendly city

Left over egg recipes

Ramen. Photo courtesy USU Extension

What do you do with those left over eggs?

You boiled them, colored them, hid them, found them. You ate some of them for breakfast on Sunday morning and more for dinner that night. And at the end of all that hopping around, you stuck a whole bunch more of them in the frig. Whether you celebrated Easter or the welcome sun and breeze of spring with an abundance of eggs this past weekend, Monday morning brings the big question: What do we do with them now? 

Blogs and blogs and blogs have pondered this question. So here are three ways to use up leftover hard-boiled eggs, gleaned from our favorite food blogs. Each recipe serves six:

Left over egg recipes

Deviled eggs. Photo by J. Kenji López-Alt

Great Deviled Eggs from Serious Eats

This recipe is by Seattle culinary consultant (and dad) J. Kenji López. His first book, “The Food Lab: Better Home Cooking Through Science,” is a New York Times best-seller, was the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.


  • 12 large eggs, not too fresh (see notes)
  • 2 tablespoons (30ml) mayonnaise, preferably homemade
  • 1 tablespoon (15ml) Dijon mustard
  • Up to 1 tablespoon (15ml) white wine vinegar
  • 1/2 teaspoon (3ml) Frank’s RedHot sauce
  • 1/4 cup (60ml) extra-virgin olive oil, divided (see notes)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons (85g) thinly sliced chives
  • Crushed red pepper or hot paprika
  • Crunchy sea salt, such as Maldon


Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.

Place all yolks in the bowl of a food processor. Select 16 of the best-looking egg white halves and set aside; reserve remaining 8 for another use. Add mayonnaise, mustard, 1/2 tablespoon (7ml) vinegar, and hot sauce to food processor and process until smooth, scraping down sides of bowl as necessary.

With machine running, slowly drizzle in 2 tablespoons (30ml) olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.

Cut off a corner of zipper-lock bag and pipe filling mixture into egg whites, overstuffing each. Drizzle with remaining olive oil and sprinkle with black pepper, chives, crushed red pepper or paprika, and sea salt. Serve immediately. Notes: For the best results, use really, really good olive oil. 

Left over egg recipes

After-Easter egg salad. Photo courtesy City Girl Gone Mom

After-Easter Egg Salad from City Girl Gone Mom


  • 1 dozen hard-boiled eggs
  • 1 cup mayonnaise
  • 4 tablespoons Dijon mustard
  • 2 tablespoons curry powder
  • 1 cup onion, chopped
  • 4 stalks celery, chopped
  • 1 cup raisins, chopped
  • Salt and pepper to taste
  • 12 slices of toasted white sandwich bread


Carefully peel eggs and discard shells. Give eggs a quick rinse and pat dry being sure to remove all shell bits. Place eggs into a large mixing bowl. Use a fork to coarsely mash the eggs until the yolks and whites are chopped. Add mayonnaise, mustard, and curry powder and mix until combined  Add onion, celery, and raisins and continue mixing until blended. Add salt and pepper to taste. Serve egg salad on toasted bread and enjoy.

Left over egg recipes

Ramen. Photo courtesy USU Extension

Ramen from USU Extension


For the broth:

  • 2 cups chicken or vegetable broth
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce

For the ramen:

  • 1 packs of ramen noodles (discard the seasoning packets)
  • 2 hard-boiled eggs, peeled and halved
  • 1 cup sliced mushrooms
  • 1 cup spinach 
  • 1 green onion, sliced


  1. Prepare the broth: In a pot, combine the broth, minced garlic and soy sauce. Bring to a simmer over medium heat and let it simmer for about 5 minutes to allow the flavors to meld.
  2. Add the ramen noodles to the broth mixture and allow to simmer for 4-5 minutes, or until noodles are tender. 
  3. Add spinach and mushrooms to the broth mixture and allow to cook for 3-4 minutes. 
  4. Top ramen mixture with hard-boiled egg slices, and green onions. 

Read more:

Seattle food historian’s go-to easy dinner recipes

Lessons from an Italian table

Make it a healthy tostada Tuesday!

About the Author

Cheryl Murfin

Cheryl Murfin is managing editor at Seattle's Child. She is also a certified doula, lactation educator for and a certified AWA writing workshop facilitator at