Martha's Soft-Boiled Eggs
Despite its name, the boiled egg shouldn't be boiled throughout the cooking process—a method that yields a rubbery result—but rather brought to a boil and then immediately removed from heat. Serve with buttered toast.
Classic Deviled Eggs
We've hatched some delicious flavor combinations for deviled eggs recently, but this classic recipe is always on our must-make list for entertaining.
Hard-boiled eggs are paired with creamy white gravy and buttered toast in this old-school Southern dish. It's just the thing for Easter breakfast.
Cheater's Deviled Eggs
Everything you love about deviled eggs but deconstructed into an easier-to-make bite! Spread rice crackers with mayo and mustard, then top with a slice of hard-boiled egg, smoked sweet paprika, and fresh dill.
A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox.
Scandinavian Shrimp Salad
An entree that transports you to Stockholm; shrimp with hard-boiled eggs, cornichons, fennel, soft buttery lettuce, and boiled baby potatoes. Bonus: Use the same pan to cook the shrimp and the potatoes.