229 hard boiled recipes

Make a kids’ birthday party more fun and tasty! This recipe is a kid-friendly fun snack. Try this recipe!

This easy to make mixed green salad is tasty, the cucumber herb vinaigrette is just perfectly balanced taste, hard-boiled eggs give the protein, a light salad for any of your meal during the day!!

Caesar salad is delicious and can successfully be combined with such accompaniments as grilled chicken, steak, and shrimp. Here's the recipe I use.

So good!

A quick, easy and delicious way to prepare some delicious sandwiches for your family.

Quick and easy to put together, spoon the salad over toasted whole grain bread to make it even healthier, and it also tastes delicious.

spring soup of unusual taste..

Pan-seared asparagus is tender yet still crisp, tossed with mixed baby greens, a tasty vinaigrette and hard-boiled eggs. A flavorful salad that's quick, easy to make.

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

Your kids might start to love broccoli in the tasty bowl of green gruel with an eyeball in the middle. Perfectly healthy and fun recipe for kids at Halloween.

Great salad, looks elegant but is reasonably easy to put together. Loved the combination of textures, crunchy croutons, slightly spicy rocket (arugula) and perfectly dressed with just a bit of tang from the dressing.

Home on the Range Tuna Salad recipe

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.