The (Easter) hunt is over, and all you’ve left to show for it are countless hard-boiled eggs. So now what? Make the most of your hard-cooked treasures by transforming them into toppings for a fresh, flavorful salad. Here are six ideas we can vouch for.
|Beet and Watercress Salad with Farm Eggs
In this salad, peppery watercress is a good foil to the sweet and earthy flavor of beets.
|Chopped Salad with Broccoli, Egg and Radicchio
Hard-boiled eggs add protein and heft to salads like this one. If the flavor of raw broccoli is too strong for you, blanch the florets for a few minutes, then put them in ice water to halt the cooking.
|Classic Salade Niçoise
This classic salad of Nice, France stars haricots verts, along with boiled potatoes, hard-cooked eggs and lettuce. Olive oil-packed tuna and nicoise olives make it a hearty main course.
|Shredded Kale Salad with Pancetta
Shredding and blanching kale for a salad softens its sturdy texture but keeps it crunchy enough to support hearty, heavier ingredients like hard-cooked eggs and pancetta.
|Celery & Herb Salad with Anchovy Vinaigrette
This refreshingly crisp and flavorful salad would be lovely served with grilled fish or chicken, but it can also be paired with a crusty baguette for a light lunch.
Cobb salad is a classic favorite that has stuck around for good reason. With eggs, turkey, bacon and blue cheese, there’s plenty to love. Or, as an alternative to the turkey, hit two birds with one stone by throwing in some chopped leftover ham instead.