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.
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.
Martha's Classic Guacamole
Hard-boiled eggs make a surprisingly delicious addition to Martha's go-to guacamole.
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.
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.
Shrimp Cobb with Cilantro-Lime Dressing
Our delicious upgrade to the classic Cobb switches the usual chicken for shrimp but keeps the other signature ingredients. The zesty cilantro-lime dressing is a fabulous new twist.
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.
Simple Hard-Boiled Eggs
With hard-boiled eggs on hand, you have the components of a satisfying breakfast, lunch, snack, appetizer, or dinner. So get cracking!