10 Ways To Use Up Leftover Hard-Boiled Eggs

Spring is upon us, which means everyone is stocking up on eggs to boil for Easter baskets and Passover Seder tables. The only trouble that arises is having too much of a good thing — it's hard to know how to use up all of the hard-boiled egg leftovers. We're here to help.

This deviled egg recipe is so easy it can barely be called a recipe. Truffle salt lends the earthy flavor of truffles, but you won't have to spend a lot of money on this easy passed appetizer.

The best of both sandwich worlds, this egg salad–BLT mashup will blow your mind with its simplicity.

Although it may not sound as tasty as French pâté, chopped liver mixed with sautéed onions and hard-boiled eggs is a delicious staple at Passover tables.

The secret to these beautiful, lightly spiced hard-boiled eggs is in how you crack the shells, which allows the tea mixture to seep in just along the cracks in the shell and color the egg.

This easy lunch is made with fat-free Greek yogurt and a bit of sour cream for a lighter take on egg salad.

Although this ramen, packed with vegetables like roasted peppers, bok choy, and mushrooms, is light years ahead of what you ate in college, it doesn't take a lot of time or effort to make.

Serve this egg salad dip, which boasts the traditional flavoring of deviled eggs without the time it takes to make them, as an easy appetizer for Easter parties.

This crusty sandwich from the South of France tastes even better when you let it sit for a while so that the olive oil and red wine vinegar seep into the bread. You can use basil instead of dill, or experiment with adding anchovies, red onion, cucumber, or any other ingredients that call to you.

Add a funky touch to your deviled eggs with bright pink beet juice!

Un-deviled eggs (hard-boiled eggs with seasoning and a schmear of mayo or Greek yogurt) are perfect for those moments you want to be eating something classier than a hard-boiled egg, but don't have the time.