It may be the one time of the year that you have an overabundance of hard-cooked eggs and have to figure out how to use them. Deviled eggs is usually my go-to solution (and we have several good recipes in our BRFM archive), but I wanted some other options this year.  Here are three great ideas!

Egg salad is an easy way to use leftover eggs for delicious sandwiches everyone will love. Cobb Salad is an American classic that is both versatile and full of healthy things. And Beef Rolls are simple, but super impressive for a holiday dinner your family will remember.

The Best Egg Salad

from Serious Eats


  • 6 hard-cooked* eggs, chilled and peeled
  • 1/4 cup mayonnaise
  • 1/2 teaspoon zest and 1 1/2 teaspoons fresh juice from 1 lemon
  • 1/3 cup finely diced celery (about 1 small stalk)
  • 1/4 cup finely sliced scallions, white and pale green parts only (about 2 scallions)
  • 1 tablespoon minced fresh parsley leaves
  • Kosher salt and freshly ground black pepper
  • Bread, lettuce, and thinly sliced radishes, for serving


Combine eggs, mayonnaise, lemon juice, celery, scallions, and parsley in a medium bowl. Using your hands, squeeze eggs through your fingers, mixing contents of bowl until reduced to desired consistency; alternatively, smash and mix with a firm whisk. Add a generous amount of salt and pepper to taste.  Serve with sliced radishes, lettuce, and bread to make sandwiches, or store in a sealed container in the refrigerator for up to 3 days.

*Cook’s Note: Ever since I tried steaming my eggs, it’s the only method I use. See directions here, or use the boiling water immersion method for perfectly cooked eggs from Chef Sam Brown here.

Cobb Salad from Simply Recipes

Egg and Herb-Stuffed Braciole (Beef Rolls) from 12 Tomatoes