Ingredient

Hard-boiled eggs Recipes

8 recipes with hard-boiled eggs for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

8 recipes

Crab Salad with crab, eggs and corn — USA recipe

🇺🇸USAEasy

Salads

Crab Salad

Crab salad (krabovy salat in Russian) is an Eastern European mayonnaise salad of crab sticks (surimi), hard-boiled eggs, canned sweet corn and cucumber, an everyday dish in Russia and other countries of the former USSR. It began with canned crab meat; crab sticks, made in the USSR from the mid-1980s, turned it into a salad for any day. The eggs take 10 minutes to boil and the rest is chopping, so it is about 25 minutes of work plus 30 minutes in the fridge.

25 min280 kcal4 serves

⚡Quick

Niçoise Salad with tuna, potato and egg — France recipe

🇫🇷FranceMedium

Salads

Niçoise Salad

Nicoise is a classic French salad that originates from the Nice region. This salad includes tuna, green beans, potatoes, eggs and anchovies.

35 min400 kcal4 serves

🌾Gluten-free🥑Keto

Tteokbokki (Korean Spicy Rice Cakes) with garaetteok, gochujang and fish cake — Korea recipe

🇰🇷KoreaAdvanced

Appetizers and Sandwiches

Tteokbokki (Korean Spicy Rice Cakes)

Tteokbokki is Korean street food: thick cylindrical rice cakes (garaetteok) simmered in a sweet, spicy gochujang sauce until soft and bouncy, with fish cake and boiled eggs. The sauce coats every piece in a deep red lacquer. Sold from street carts (pojangmacha) all over Korea, especially around school exits in the afternoon. The gochujang version is credited to Ma Bok-rim, who began selling it in Seoul's Sindang-dong neighborhood in 1953, just after the Korean War; the much older royal-court tteokbokki is seasoned with soy sauce and is not spicy. The sauce must be sweet as well as hot — that balance is what makes it addictive. Best eaten immediately while the rice cakes are at peak chewiness.

30 min530 kcal4 serves

⚡Quick🌶️Spicy

Empanadas Mendocinas (Argentine Baked Beef Empanadas) with ground beef, smoked paprika and green olives — Argentina recipe

🇦🇷ArgentinaAdvanced

Meat Dishes

Empanadas Mendocinas (Argentine Baked Beef Empanadas)

Mendocinas are Mendoza's version of the empanada — baked, never fried, and distinguished by a milk dough that bakes softer than the standard. The filling is spiced ground beef with smoked paprika, cumin, green olives, and hard-boiled egg. No raisins. The paprika turns the filling and crust an orange-red that identifies these across Argentina. Made in batches, best eaten warm, and freezable before baking.

100 min310 kcal6 serves

💪High protein🌶️Spicy

Green Borscht with sorrel, potatoes and hard boiled eggs — Ukraine recipe

🇺🇦UkraineMedium

Soups

Green Borscht

Green borscht (zelenyi borshch, also called sorrel borscht or sorrel soup) is a Ukrainian spring soup of potatoes and shredded chicken in a light chicken broth, soured not by beets but by fresh sorrel. The sorrel goes in at the very end for only a few minutes, so the soup stays bright and lemony; each bowl gets chopped hard-boiled egg, dill and a spoonful of sour cream.

60 min300 kcal6 serves

🌾Gluten-free

Okroshka with bread kvass, radishes and cucumbers — Russia recipe

🇷🇺RussiaMedium

Soups

Okroshka

Okroshka (окрошка, オクローシカ, 俄式冷汤) is a cold Russian summer soup: finely diced raw cucumber, radish, green onion and dill, boiled potatoes, eggs and beef or boiled sausage, in a tangy base of bread kvass. The name comes from the Russian verb for crumbling, which is the whole technique. It is served with sour cream and a little mustard. With ready-cooked beef or doctor's sausage it takes about 45 minutes; simmering the beef yourself adds about an hour. The chopped mix then needs an hour in the fridge, and all of that can be done the day before.

45 min316 kcal5 serves

Zhur with rye sour starter, smoked pork ribs and dried marjoram — Belarus recipe

🇧🇾BelarusAdvanced

Soups

Zhur

A traditional Belarusian sour soup whose tang comes from fermented rye (or oat) flour rather than vinegar. The starter is cooked with smoked pork, potatoes, root vegetables, and marjoram, then served with a hard-boiled egg and sour cream.

50 min320 kcal6 serves

Causa Limeña with yellow potatoes, ají amarillo paste and lime juice — Peru recipe

🇵🇪PeruMedium

Appetizers and Sandwiches

Causa Limeña

Causa limeña is a cold Peruvian starter of layered mashed yellow potato seasoned with ají amarillo and lime, filled with chicken or tuna in mayonnaise and slices of avocado. The potato is worked with oil into a pliable, saffron-coloured dough, and because the dish is assembled in a mould and cut, it holds its shape on the plate; crab or prawn also work as the filling. By one account the name comes from the Quechua word kawsay, meaning sustenance, though a legend tying it to the War of the Pacific is told as well. Chilling (at least 2 hours) comes on top of the stated time.

60 min440 kcal6 serves

🌾Gluten-free🌶️Spicy

Ingredients

Goes well with

Other ingredients that appear most often alongside hard-boiled eggs across the archive. Pick one to drill deeper.

potatoes fresh dill eggs corn gochujang soy sauce garlic ground beef smoked paprika lard or cold unsalted butter radishes cucumbers