357 boiled egg recipes

Layered salt cod baked with sliced potatoes, sweet peppers, onions, and ripe tomatoes in olive oil. A rustic Portuguese-style casserole topped with hard-boiled egg and fresh parsley.

Old-fashioned cold water cake with muscat raisins, warm spices, and no eggs or butter. A Depression-era boiled raisin cake that bakes up dense, spiced, and deeply satisfying.

Zuppa di Accia is a rustic Italian celery soup ladled over toasted bread with hard-boiled eggs, dried sausage, and sharp cheeses. A Tuscan bowl that warms the soul.

Barbecue salmon steaks glazed with soy sauce and sugar, served with a vibrant green sauce of parsley, chives, capers, and hard-boiled egg. A quick, elegant grilled fish dinner.

Retro jello salad made with lemon gelatin, hot tomato juice, and hard-boiled eggs set in a mold. A savory vintage side dish served on a bed of lettuce.

Layered black bean dip with a creamy cream cheese base, seasoned beans with lime and cumin, ripe olives, and chopped hard-boiled eggs. A no-cook Mexican-inspired appetizer.

Roasted potato salad with crispy red potatoes, chopped bacon, hard-boiled eggs, and scallions in creamy dressing. Serve warm or chilled for a smoky twist on classic potato salad.

Maple-frosted golden cake layers a tender butter-yellow sponge under a fluffy boiled maple frosting made with pure maple syrup and beaten egg whites. Old-fashioned bakery style.

Marinated poached scallops served chef-salad-style over greens with hard-boiled eggs, cherry tomatoes, radishes, and cheddar. A vintage seafood salad platter with a bright tarragon-vinegar dressing.

Nargisi kofta wraps spiced ground beef and besan around hard boiled eggs, fries them golden, then simmers in a tomato-yogurt curry. Mughlai showstopper named for the narcissus flower.

Easy asparagus salad with whole canned asparagus spears, sieved hard-boiled egg, and mayonnaise on lettuce. A retro 5-minute side that feels straight out of a 1960s ladies' luncheon.

Grandma's Italian gnocchi are pillowy homemade potato dumplings made from riced russets, egg and flour, grooved to catch sauce and boiled just until they float. Authentic from-scratch comfort, lighter than store-bought.

Pan bagnat is the South of France's answer to the packed lunch: a crusty roll stuffed with tomatoes, peppers, onions, olives, hard-boiled egg, and anchovies, drenched with olive oil and vinegar. Beach-food classic.

Classic Coach House black bean soup with ham bone, beef bones, bacon, Madeira wine, and chopped hard-boiled eggs. A legendary New York restaurant recipe slow-simmered for deep, smoky flavor.

Curried parsnip fritters pan-fried in butter until golden brown. Boiled parsnips pureed with eggs, flour, and curry powder, then served with rice and gravy. A parsnip-hater's conversion recipe.

A lighter take on potato salad with hard-boiled eggs, crisp apple, and a creamy curry dressing made with yogurt and fat-free mayo. Quick to prep, easy to transport, and ready in under 20 minutes.