Meatless Monday Roundup: 4 Hard-Boiled Egg Recipes

deviled eggs

If your Easter egg hunt was a success, you should have found exactly as many eggs as the Easter bunny hid… and they’re all probably languishing in your fridge. But if you feel as though you have too many hard-boiled eggs than you know what to do with, never fear — Meatless Monday is here, and with it, a myriad of hard-boiled egg recipes!

Using up your leftover Easter eggs can feel like an impossible feat, and while a hard-boiled egg makes a tasty snack on its own, we’ve rounded up some of our very favorite hard-boiled egg recipes from all around the Internet to make the Meatless Monday after Easter a breeze.

Image by Sheri Giblin.

First up: a very worthwhile classic. Deviled eggs are perhaps the first things that come to mind when considering how to use up hard-boiled eggs. But we’re putting a twist on tradition. Two different versions are on offer for Meatless Monday: one herbed recipe with mustard and creme fraiche, and one curried version. Both add a touch of variety to the classic.

thai boiled eggs

Image: Tummy Rumble

For something a bit more adventurous but just as easy to make, these Thai fried hard-boiled eggs might just fit the bill. These flavorful eggs traditionally feature fish sauce, but you can easily make your own vegan fish sauce that can be used in a myriad of other Thai and Vietnamese recipes. Adjust the heat to your personal tastes by adding more or fewer hot Thai chilies!

yum khai dao

Image: takeaway

Hard-boiled eggs are delicious when added to most salads, but this one has a unique flair. Yum khai do is a Thai salad traditionally made with fried eggs, though boiled eggs are just as tasty and a bit healthier. Combined with a variety of Thai ingredients, this salad is a fresh flavorful take on a traditional way of using up extra hard-boiled eggs.

image: Tavallai 

And speaking of tradition, if you’re still low on ideas, a classic egg salad remains a simple and delicious way to use up your hard-boiled eggs. Our version combines familiar flavors like pickle and mayo with the zing of mustard and a touch of red onion. The result will please kids and adults alike! It’s perfect served on whole wheat bread, but you can also eat it atop a green salad or in pita pockets to change things up a bit.

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Top image: pulaw

Emily Monaco is a food and culture writer based in Paris. Her work has been featured in the Wall... More about Emily Monaco