Over the Easter weekend, I ate about ten bajillion deviled eggs, and loved every one. Simple as hell:
Cut each egg in half.
Dump the yolks in a bowl.
Add mayonnaise and mustard, plus (optional) chopped pickles, pickle juice (excellent!), paprika, cayenne, cumin, tabasco, and whatever the hell else floats your fancy.
Mush it all up.
Add the mixture back to the egg halves.
Top with more paprika.
Egg croquettes. Make a roux in a frying pan on the stovetop. (Roux = melted butter + flour) . Chop up hard boiled egg and put it in the roux. Maybe add some garlic, scallions, chopped parsly, etc. Put in the refrigerator to cool so you can mold the egg mixture into little patties. Roll in breadcrumbs. Fry in the frying pan until golden brown.
I once saw Paula Deen make a breakfast casserole with halved HB eggs, line them up in a dish, cover with a bechamel sauce (or maybe it was Hollandaise) put some cheese on top and bake until bubbly. Artery-clogging goodness.
My boyfriend like HB eggs in spaghetti sauce. I serve the eggs hot and whole and he chops them up in the sauce just before eating that way they don’t disintegrate. It’s actually pretty good, it gives the sauce a meaty flavor.
My husband does that too, when he makes the sauce from scratch. Except he doesn’t chop the eggs – they go in there whole, and they’re almost crispy when the sauce is finished. He says his Italian ex-mother-in-law did it that way.
When I was serving aboard submarines, the guys on the mess decks would put them into meatloaf. That’s right; you’d get your slice of meatloaf and find yourself staring at the cross section of a HB egg.
I’ve had both potato salad and lasagna with hard boiled eggs. Both good.
Salad Nicoise also a good bet.
I do a “deconstructed” egg salad sammich:
Halve roll or small baguette lengthwise, spread with butter, top with a little bit of proscuitto and shaved parmesan: toast/broil. Line up slices of hard boiled egg in a row, top with sliced green onions or chives and flaked kosher salt and pepper. Mmm!