illustration by lauren kolm

Liberate yourself from your humdrum egg routine

Caroline Lange
July 21, 2017

There are many great things about eggs, but the now or later thing is one of its best: Make one now if you’re hungry, or take an entire dozen and hard-boil them, and you’ve got the beginnings of a week’s worth of breakfasts (and/or lunches and dinners, too) ready to go. And they’re good for a whole lot more than egg salad. Here are a dozen ways to use a dozen hard-boiled eggs. First, a quick egg-boiling reminder to get you started:

How to Make Hard-Boiled Eggs

Bring a saucepan of water to a rolling boil, then gently lower as many cold-from-the-fridge eggs as you’d like to cook inside. For a mostly firm but velvety-textured yolk, pull the eggs after 8 minutes; for a hard, pale gold yolk, let them go 11 minutes. Drop the eggs into an ice bath immediately, cracking each shell slightly as you go to give the water a way into the shell (this will make the eggs easier to peel). When the eggs are cool, dry them and keep them in the fridge for up to a week.

  1. Oeufs Mayos: Eggs, halved + dab of mayonnaise on each half (or off to the side, for dipping) + freshly ground black pepper (+ bonus: finely chop some soft herbs like parsley or dill or tarragon or chives and stir into the mayonnaise)

  2. The Mezze: Quartered eggs + scoop of hummus + a square of feta + chopped cucumber + sliced tomatoes + drizzle over everything with olive oil and, if you have it, sprinkle with sumac or za’atar or both

  3. The Ranchero: canned black beans, drained and rinsed and simmered until hot with a generous spoonful of salsa + sliced avocado + halved eggs + hot sauce to your little heart’s content

  4. The Kuku: pita, warmed in the oven or microwave + thick plain yogurt + sliced eggs + thinly sliced chard or spinach + a blend of every soft herb you’ve got (dill, parsley, cilantro, chives mint!)

  5. The Santa Cruz: toasted multigrain bread + thick plain yogurt or labneh + slices of egg + handful of sprouts on top

  6. Sabich-ish: pita, warmed in the oven or microwave + roasted eggplant (perhaps leftover from last night’s dinner?) or prepared baba ghanoush + parsley + quartered eggs + chopped red onion + tahini

  7. The Soho: toasted sourdough + mashed avocado + slices of egg + chile flakes + a drizzle of olive oil

  8. The Tea Sandwich: multigrain bread + plain cream cheese on both slices of bread + slices of egg + thin slices of cucumber + lots of freshly ground black pepper

  9. The BLET: lettuce leaves (Bibb work well for this) + swipe of mayonnaise + quartered eggs + crisp-cooked bacon, crumbled + sliced tomatoes + flaky salt

  10. The Finn: hot rye toast + egg mashed with a bit of soft butter + flaky salt + fresh chopped dill

  11. Kind-of, Sort-of Curried Eggs: pita or naan, warmed in the oven or microwave + plain yogurt with curry powder stirred in + jarred chutney (your choice!) + fresh cilantro + quartered eggs

  12. The Okonomiyaki: leftover rice + furikake + quartered eggs + very thinly sliced green cabbage + soy sauce + drizzle of mayonnaise 

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