Published: March 27, 2013 12:01 AM EST
Updated: March 27, 2013 12:35 PM EST

4 heavenly uses for hard-cooked eggs

Contributing writer













Traditional Deviled Eggs with Red Onion and Dill are one way to use up hard-boiled Easter eggs. GREG WOHLFORD//ERIE TIMES-NEWS

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View photos of different deviled-egg recipes prepared by Erie Times-News food writer Rhonda Schember in Erie on March 13: Click here.

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Storing eggs
The great thing about buying eggs now is that they're economical and they'll keep for a month. Of course, they'll be in their prime for freshness the first week, when you'll want to use them for frying or poaching. The longer you keep eggs, the whites thin out and the yolk becomes flatter, but they're still perfectly fine for hard-cooking, scrambling and baking.
Because eggs can pick up flavors right through their porous shells, they should be stored in a closed carton and not in the refrigerator door where temperatures fluctuate. It's also a good idea to store the eggs broad end up because they'll keep better and the yolk will remain more centered.
If you ever wondered what the difference was between white and brown eggs, the answer is very simple: They're basically the same. The only difference is that white eggs come from hens with white feathers and white earlobes. Brown eggs come from hens with red feathers and red earlobes. Because brown-egg hens tend to be larger and eat more food, however, brown eggs may be a little more expensive.
-- Rhonda Schember

First of all, don't boil them. Boiling makes eggs tough and rubbery. If they're cooked too long or at too high a temperature, eggs will develop ugly green rings around the yolks.
To hard-cook eggs properly,
1. Place them in a single layer in a deep saucepan. Add enough cold water to cover the tops of the eggs by 1 inch.
2. Bring the water just to a boil over high heat; turn off the heat, cover and let stand 10 minutes.
3. Meanwhile, fill a medium bowl with cold water and ice. Transfer cooked eggs to ice water and let sit five minutes.
4. To remove the egg shell, crackle it by tapping gently all over. Then roll the egg between your hands to loosen the shell.
For best peeling results, start at the large end where the air pocket is located. If you hold the egg under cold running water or submerged in a bowl of cold water, the shell will be easier to remove.
Note: Refrigerated hard-cooked eggs should be used within a week of cooking them. If you can't tell if an egg is raw or hard-cooked, just spin the eggs. If the egg spins easily, it's hard-cooked, but if it wobbles, it's raw.
-- Rhonda Schember

8 hard-cooked eggs
1 (8-ounce) carton plain low-fat yogurt
2 tablespoons sweet pickle relish, drained
1 tablespoon country-style Dijon mustard
1/8 teaspoon salt
1/2 teaspoon pepper paprika
1. Slice eggs in half lengthwise; remove yolks from 8 egg halves. Mash yolks in a bowl. Discard remaining 8 yolk halves. Finely chop 4 egg white halves and add to mashed yolks. Set aside remaining 12 egg white halves.
2. Spoon yogurt onto several layers of heavy-duty paper towels; spread into 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape yogurt into yolk mixture using a rubber spatula.
3. Add relish, mustard and salt; stir well to combine.
4. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika before serving.
Makes 12 servings
- Per serving: 45 calories, 1.8 grams fat, 0 fiber, 5.1 grams protein, 2.5 grams carbohydrate, 123 milligrams sodium, 60 milligrams cholesterol
Values are approximate.

7 large hard-cooked eggs
3/4 teaspoon whole grain mustard
3 tablespoons mayonnaise
1 1/2 teaspoons cider vinegar
1/2 cup canned tuna, finely chopped
1 tablespoon capers, rinsed and drained
2 teaspoons chives, chopped
Salt and pepper, to taste
1. Slice eggs in half and carefully remove yolks. Mash yolks with a fork so no large lumps remain. Add mustard, mayonnaise, vinegar, tuna, capers, chives, salt and pepper; mix with rubber spatula until smooth.
2. Arrange egg white halves on a serving platter, discarding the two worst-looking halves.
3. Either pipe or spoon mixture into cooked egg white halves, mounding the filling about 1/2 inch above the flat surface of the whites.
Makes 12 servings
- Per serving: 72 calories, 5.4 grams fat, 0 fiber, 5.4 grams protein, 0.3 gram carbohydrate, 203 milligrams sodium, 111 milligrams cholesterol
Values are approximate.

6 large hard-cooked eggs
2 tablespoons mayonnaise or salad dressing
2 tablespoons cream cheese, softened
1 teaspoon prepared mustard
1 teaspoon lemon juice
3 tablespoons finely chopped cooked ham
2 teaspoons chopped fresh dill
1/8 teaspoon salt
1. Slice eggs in half and carefully remove yolks. Mash yolks; add mayonnaise, cream cheese, mustard and lemon juice, stirring until smooth.
2. Stir in ham, dill and salt. Spoon into egg whites; garnish, if desired.
Makes 12 servings
--adapted from
- Per serving: 61 calories, 4.9 grams fat, 0 fiber, 3.6 grams protein, 0.4 gram carbohydrate, 106 milligrams sodium, 94 milligrams cholesterol
Values are approximate.

1/2 cup finely chopped red onion
2 tablespoons white wine vinegar
6 large hard-cooked eggs
1 tablespoon Dijon mustard
Pinch cayenne pepper
2 tablespoons finely chopped fresh dill
Salt and freshly ground black pepper
1. In a small bowl, toss onion with 1 tablespoon vinegar; set aside.
2. Cut cooked eggs in half lengthwise. Scoop out yolks and mash with mayonnaise, mustard, cayenne, the remaining vinegar, half of the onion and 1 tablespoon dill. Season to taste with salt and pepper. Spoon mixture into egg whites.
3. Garnish with remaining onion and dill.
Makes 12 servings
-- Williams-Sonoma The Best of Taste
-Per serving: 42 calories, 2.5 grams fat, 0 fiber, 3.4 grams protein, 1 gram carbohydrate, 118 milligrams sodium, 97 milligrams cholesterol
Values are approximate.