10+ Boiled Eggs Recipes You’ll Love to Try Today

Boiled eggs are so simple, but honestly, they’re one of the most versatile things you can keep in your fridge. They’re a quick protein fix and you can prep a bunch in advance, which is a lifesaver when you’re busy.

Eat them plain, or toss them into salads, sandwiches, or whatever else you’re craving.

If you’re looking for easy, tasty ways to work boiled eggs into your meals, you’re in the right place. Whether you want a quick snack or something a bit more filling, you’ll find some ideas here.

1) Classic Hard Boiled Eggs

Making hard boiled eggs at home? It’s a breeze.

Just place your eggs in a pot, cover them with cold water (about an inch above), and you’re set to go.

Bring the water to a boil. When it’s bubbling, turn off the heat, cover the pot, and let the eggs chill out for 10 to 12 minutes.

Drain the hot water and toss the eggs into ice water right away. Five minutes in the cold bath should do the trick and make peeling way easier.

Ingredients

• Eggs (any amount)
• Cold water
• Ice cubes

Cooking Instructions

1. Put eggs in a pot and cover with cold water (about an inch above the eggs).
2. Bring to a boil.
3. Turn off heat, cover, and let sit 10-12 minutes.
4. Drain, then transfer eggs to ice water for 5 minutes.
5. Peel and eat.

For more tips, check this guide on how to make perfect hard boiled eggs.

2) Curried Egg Sandwiches

Curried egg sandwiches are such a fun way to use up boiled eggs. Chop or mash your hard-boiled eggs, then mix them with mayo and curry powder.

Add a pinch of salt, pepper, or even some chopped onion if you like a little crunch. Slather the mix on your favorite bread.

It’s fast, filling, and honestly, the curry twist makes it way more interesting than a regular egg salad.

Go as spicy or mild as you want with the curry. White bread’s classic, but use whatever you’ve got.

Ingredients

• 4 hard-boiled eggs, peeled and chopped
• ½ cup mayonnaise
• 1 teaspoon curry powder
• Salt and pepper to taste
• 8 slices of bread

Cooking Instructions

1. Boil eggs for 8-10 minutes and let cool.
2. Peel and chop or mash the eggs.
3. Mix eggs with mayo, curry powder, salt, and pepper.
4. Spread on 4 bread slices.
5. Top with the rest of the bread.
6. Slice and eat.

Learn more about how to make them on Allrecipes.

3) Avocado Egg Salad on Toast

Avocado egg salad on toast is a ridiculously simple breakfast or snack. Mash ripe avocado with chopped hard-boiled eggs for a creamy, filling spread.

A squeeze of lemon juice brightens things up and keeps the avocado from turning brown.

You can throw in a bit of mayo or mustard if you’re feeling it. Salt, pepper, and maybe some fresh herbs like chives or parsley never hurt.

Pile the salad onto toasted bread. It’s fresh, satisfying, and packs a nice punch of protein and healthy fats.

Ingredients

• 1 medium ripe avocado
• 4 hard-boiled eggs, chopped
• 1 teaspoon lemon juice
• 1 tablespoon mayonnaise (optional)
• Salt and pepper to taste
• Fresh herbs like chives or parsley (optional)
• 2 slices of bread, toasted

Cooking Instructions

1. Peel and chop the eggs.
2. Mash the avocado in a bowl.
3. Mix in eggs, lemon juice, mayo, salt, and pepper.
4. Stir in herbs if you want.
5. Toast the bread.
6. Spread the salad over the toast.
7. Eat right away.

For more detailed ideas, you can check an avocado egg salad recipe.

4) Egg and Potato Salad

Egg and potato salad is a classic for picnics or BBQs, but honestly, it’s just as good for lunch at home. Boiled eggs give it that creamy, rich feel.

Mix boiled potatoes with chopped hard-boiled eggs. If you like a little crunch, toss in celery or pickles.

Whisk up a quick dressing with mayo, mustard, and a splash of vinegar. That tangy kick brings it all together.

Feel free to toss in herbs or a sprinkle of paprika. Let the salad chill for a bit so the flavors hang out together.

Ingredients

• 4 large potatoes
• 4 hard-boiled eggs
• ⅓ cup mayonnaise
• 1 tablespoon mustard
• 1 celery stalk, chopped (optional)
• 1 tablespoon vinegar or lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Boil potatoes until tender (about 15-20 minutes), then cool.
2. Peel and chop the eggs.
3. Cut potatoes into bite-sized pieces.
4. Mix potatoes, eggs, and celery in a bowl.
5. Whisk mayo, mustard, vinegar, salt, and pepper in another bowl.
6. Combine dressing with potato mixture.
7. Chill at least 1 hour before serving.

5) Diced Eggs in Fried Rice

Diced boiled eggs in fried rice? It just works. Boil your eggs, peel, then chop them up small.

Heat oil in a pan. Sauté onions or any veggies you have, then toss in the diced eggs, rice, and a splash of soy sauce.

Stir gently so you don’t mash the eggs too much. This adds protein and a soft bite without taking over the dish.

It’s a great way to use up leftovers and make a meal out of almost nothing.

Ingredients

• 4 hard-boiled eggs, diced
• 3 cups cooked rice
• 2 tbsp oil
• 1 onion, chopped
• 1 cup mixed vegetables (optional)
• 2 tbsp soy sauce

Cooking Instructions

1. Heat oil in a wok or pan over medium heat (about 350°F / 175°C).
2. Sauté onion until soft.
3. Add vegetables and cook 2-3 minutes.
4. Stir in diced eggs and rice.
5. Pour soy sauce over and mix gently.
6. Cook 3-5 minutes, stirring often.
7. Serve hot.

6) Ramen with Halved Boiled Eggs

Tossing halved boiled eggs into ramen is an instant upgrade. Cook your noodles, slice the eggs, and lay them on top of the broth.

The eggs soak up some of that savory soup and turn extra creamy.

You can pick hard- or soft-boiled eggs, depending on your mood. Let them warm up in the bowl for a couple minutes.

If you want to get fancy, marinate soft-boiled eggs in soy sauce for extra flavor. It’s a classic ramen move.

Ingredients

• Ramen noodles
• Broth (chicken, veggie, or miso)
• Boiled eggs (hard or soft)
• Soy sauce (optional for marinating)
• Veggies (green onions, spinach, mushrooms)

Cooking Instructions

1. Boil eggs to your liking (soft: 6–7 minutes, hard: 10–12).
2. Cook ramen noodles.
3. Heat broth until simmering.
4. Slice eggs in half.
5. Add noodles and broth to a bowl.
6. Top with egg halves.
7. Let eggs sit in the broth for 2–3 minutes.
8. Add veggies or soy sauce if you want.

7) Fried Boiled Eggs in Ghee (Beid Meza’lil)

Ever tried fried boiled eggs in ghee? In Egypt, they call it Beid Meza’lil, and it’s simple but so good.

Boil your eggs, peel them, then fry them in warm ghee until the whites turn golden and crispy.

The ghee gives a rich, buttery flavor, and the yolks stay soft. These make a great snack or a fun addition to a special meal.

Go slow with the frying—patience pays off with that perfect texture.

Ingredients

• 4 hard-boiled eggs, peeled
• 2 tablespoons ghee

Cooking Instructions

1. Heat ghee in a small pan over medium heat (about 300°F / 150°C).
2. Add eggs and fry gently, turning until all sides are crispy and golden (about 5 minutes).
3. Remove and serve warm.

8) Egg Salad with Dijon Vinaigrette

This egg salad skips the heavy mayo for a lighter Dijon vinaigrette. Dijon mustard, vinegar, and oil make a tangy, fresh dressing.

Chop hard-boiled eggs and toss them with shallots and fresh herbs. The vinaigrette coats everything, making it perfect for toast or sandwiches.

It’s lighter than classic egg salad, but still creamy and satisfying. Honestly, it comes together in minutes.

Ingredients

• 6 hard-boiled eggs, chopped
• 2 teaspoons Dijon mustard
• 1 tablespoon white wine vinegar
• 3 tablespoons olive oil
• 1 small shallot, finely chopped
• 2 tablespoons fresh herbs (parsley, chives), chopped
• Salt and pepper to taste

Cooking Instructions

1. Mix Dijon and vinegar in a bowl.
2. Slowly whisk in olive oil until thickened.
3. Add eggs, shallots, and herbs.
4. Toss gently to coat.
5. Add salt and pepper. Serve on toast or in a sandwich.

9) Deviled Eggs with Paprika

Deviled eggs with paprika—honestly, you can’t go wrong with these. They’re classic and super simple.

Just boil your eggs until they’re firm, then slice each one in half. Scoop out the yolks and toss them into a bowl.

Mash the yolks together with mayo, mustard, and a splash of vinegar or lemon juice. Mix it all up until it looks nice and smooth.

Now, spoon or pipe that creamy filling back into the egg whites. Sprinkle paprika over the top for a pop of color and a bit of smoky flavor.

I always add a pinch of salt and pepper, but that’s your call. Paprika really makes these look traditional, and it adds a hint of sweetness.

Honestly, these eggs work for snacks or as a quick party appetizer—no fuss, just tasty.

Ingredients

• 6 hard boiled eggs
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon vinegar or lemon juice
• Salt and pepper to taste
• Paprika for garnish

Cooking Instructions

1. Boil the eggs for 10-12 minutes (212°F / 100°C).
2. Cool eggs in ice water. Peel and slice them in half lengthwise.
3. Pop out the yolks and mash them in a bowl.
4. Stir in mayo, mustard, vinegar, salt, and pepper.
5. Fill the egg whites with the yolk mixture.
6. Dust with paprika and serve.

Learn more about making these at The Kitchn.

10) Pickled Hard Boiled Eggs

Pickled hard boiled eggs bring a tangy twist to a classic snack. They soak up a vinegar-based brine that gives them a punch of flavor and a little zing.

You can snack on these eggs or toss them into a meal. Making the brine is pretty simple—just mix vinegar, water, sugar, salt, and maybe some mustard seeds or bay leaves.

Peel your boiled eggs, drop them in a jar, and pour the brine right over the top. Let them chill in the fridge for a few days.

Honestly, the longer they sit, the more flavorful they get. No need for canning or anything complicated.

They’ll keep in the fridge for up to two weeks, so you’ve got time to enjoy them.

Ingredients:

• 12 hard boiled eggs
• 3 cups white or apple cider vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon mustard seeds
• 4 bay leaves
• Optional: cloves, dried chili

Cooking Instructions:

1. Peel your hard boiled eggs and set them aside.
2. Combine vinegar, water, sugar, salt, and spices in a pot. Bring it to a boil, then take it off the heat.
3. Let the brine cool down to room temperature.
4. Place the eggs in a clean jar.
5. Pour the cooled brine over the eggs so they’re fully covered.
6. Seal the jar and refrigerate for at least 3 days before digging in.