- 3 hours ago
Got hard-boiled eggs in the fridge and not sure what to make? This video is for you. Nicole shares seven creative, high-protein recipes that transform simple hard-boiled eggs into flavor-packed meals, snacks, and sauces you’ll actually be excited to eat. Whether you’re meal prepping, using up leftovers, or just looking for something beyond deviled eggs, these recipes prove how versatile humble eggs can be.
Category
🛠️
LifestyleTranscript
00:00It's our favorite snack these days,
00:01and I'm showing you seven things you can do
00:03with hard-boiled eggs besides deviled eggs.
00:05I'm gonna start with my new favorite way
00:07to eat hard-boiled eggs.
00:08It's the Korean-style soy marinated eggs.
00:12They've been viral on social media.
00:14I tried them out, and now it's the only way
00:16I want my hard-boiled eggs.
00:17Of course, we gotta start by making some boiled eggs.
00:19I'm not gonna show you how to make hard-boiled eggs
00:21seven times, but I'm gonna show you a couple ways
00:23in this episode.
00:24Bring your water to a boil.
00:26I've added a bunch of salt to it,
00:28and then lower your eggs in, go 11 minutes.
00:31You don't want it to be a rolling boil, obviously,
00:33just like a slow simmer.
00:34If you lower them with a slotted spoon,
00:37less risk of them breaking.
00:39All right, while the eggs are cooking,
00:40we make the marinade.
00:41Y'all, the umami sensation that goes on in these eggs,
00:44it's unmatched.
00:46That means it just tastes good, really good.
00:48So I've chopped up two jalapenos.
00:50I've left some of the seeds in,
00:52because I like the kick.
00:53Three green onions.
00:55All right, and then you just mix up the marinade.
00:57A cup of water, and a cup of soy sauce.
01:00A quarter cup of sugar.
01:02And then, recipe says to add some sesame oil at the end.
01:05I just do it now.
01:07And then a jalapeno, green onion.
01:10Tablespoon of minced garlic.
01:11And then a couple teaspoons of sesame seeds,
01:13and that's it.
01:14And you just stir this up until the sugar dissolves,
01:17and pour it over our eggs.
01:18It doesn't get much easier than this,
01:21but I'm telling you, once you eat your eggs like this,
01:24you won't go back.
01:2611 minutes up.
01:28Take them out of the water and into the ice bath.
01:30This is going to stop the cooking,
01:32and make it easier for them to peel.
01:33Friend told me that the salt water
01:35is what helps these peel easily,
01:37and that did peel easily.
01:39These are fresh eggs.
01:39Then get yourself a mason jar, a Tupperware.
01:42Add your eggs in.
01:44Pour in your marinade.
01:45Let them go at least eight hours.
01:47Lucky for you, I did some yesterday.
01:49Look at the color.
01:51It's like you dyed your Easter eggs.
01:53This is how I eat it to get the perfect bite.
01:54You can get the perfect bite just with the marinade.
01:58You can see how the marinade has flavored the egg white.
02:00That yolk, perfectly jammy.
02:03Get some of the marinade.
02:04Drizzle it right on top.
02:05You see the flavor in the perfect bite?
02:07This is that.
02:11Mm.
02:12The saltiness.
02:14Oh my God, it's so perfect.
02:16This flavor is so addicting.
02:18You can't get enough.
02:20This, 12 out of 10.
02:23Creamed eggs on toast.
02:25How does that sound?
02:27This is not only a different way
02:28to serve up your eggs with toast,
02:30it's also an example of a depression meal
02:33that is just genius.
02:34It's a depression meal because you can get your protein in,
02:37it's like a meat substitute.
02:38Eggs were a lot cheaper than meat.
02:40Now, eggs are still not what I would call cheap,
02:42but another name for this could be called goldenrod eggs,
02:45where you save the yolks to put on top,
02:49and it looks like the goldenrod flowers.
02:51That's kind of what I'm gonna do.
02:52You could just chop it all up together,
02:54but I'm gonna separate the yolks, and you'll see why.
02:57We're gonna make a little gravy,
02:59stir in the eggs, and pour it over toast.
03:01Very simple.
03:02I like this meal because in the morning,
03:03you can kind of make it a little ahead of time,
03:05and not stand over the stove and be a short order cook.
03:08You can make kind of one big batch of this.
03:11Serve it over toast when you're ready.
03:13So, chop up the whites.
03:15This, to me, is a meal,
03:17but would also probably cost you zero dollars
03:20because you have everything on hand.
03:22It's all pantry staples.
03:24Just kind of always want to do this
03:27because it just doesn't have to be perfect.
03:29All right, everything else happens at the stove.
03:30All we're doing is making a simple white gravy,
03:34butter, flour, milk.
03:35A couple tablespoons of butter.
03:37Melt that down and add in a couple tablespoons of flour.
03:39All right, give that a little whisk.
03:41Cook it for about a minute or two,
03:42and then I'm gonna do a combination of milk and heavy cream
03:46just to make this rich and indulgent.
03:48Break up any lumps, and then just bring that to a simmer.
03:52Once it comes to a simmer,
03:53you'll know how thick it's really gonna get,
03:55and you can decide if you want to add more cream or not.
03:59All right, it's gotten thick and rich.
04:01I like that consistency, so now we just finish it off.
04:05Also, a good dinner if you've got your hard-boiled eggs
04:07that you've batch prepared at the beginning of the week.
04:09You can have this dinner on your table in like 15 minutes.
04:12So now we stir in our egg whites.
04:13I'm gonna do a little hot sauce, a little salt and pepper.
04:18Look at that, creamed eggs.
04:19Adding that egg in there tightens it up even more,
04:22so you can adjust again after you've done that
04:25if you need to add a little more milk or cream.
04:26At this point, you could also stir in some chopped ham
04:29if you want, turn this into even a meatier situation.
04:33Now, let me show you how to make this a fancy presentation.
04:37All right, toast, gravy, plenty of it.
04:41All right, and then the goldenrod flour.
04:43Let's put up a picture to show the goldenrod flour.
04:46Truthfully, you can just kind of crumble it on,
04:48or you can use a microplane and grate it on.
04:51This is the meal, perfectly fine just like this.
04:53I like texture, so I'm gonna add some green onion
04:57and some crunchy bacon.
04:59How does that not look so good?
05:02The $0 dinner slash breakfast slash lunch,
05:06creamed eggs on toast.
05:07That right there, oh my God.
05:10I'm more excited about this than I should be, I know,
05:12but that humble, hard-boiled egg is a superhero.
05:20I don't know if I can tell you how good this is.
05:23Like, it's better than it should be.
05:25What do I say?
05:27Sometimes the simplest things are indeed the best,
05:30and this right here is a 10 out of 10 example of that.
05:34Now I'm showing you my new favorite way
05:36to serve up deviled eggs, deviled egg dip.
05:39This is the perfect thing to bring to a party when
05:41you don't want to sit there and fill a bunch of eggs.
05:45And also, if you don't have the deviled egg tray
05:47where all the eggs sit still,
05:49then they roll over and they get all messy.
05:52We're about to solve that problem.
05:53This deviled egg dip also starts with my favorite hack
05:57for cooking hard-boiled eggs
05:59when you're gonna chop them up anyway in the loaf pan.
06:03You've seen this in the egg hack video,
06:05but in case you missed it, I'm gonna show you again.
06:06I just love it, because if you're gonna chop up the eggs anyway,
06:09they don't have to look perfect.
06:10We cook them in a little water bath so they slow cook
06:13and they actually taste like a hard-boiled egg,
06:16not just a baked egg or something else.
06:18Whoever thought of this one was smart.
06:22Set it inside another dish,
06:24whichever dish is just slightly bigger than your loaf pan.
06:27And then you're gonna add water to the outside pan,
06:30and you just want it to come high enough
06:31to where it reaches the height of the eggs.
06:34Then this goes into the oven 350 degrees for about 30 minutes.
06:37And you don't have to babysit anything.
06:40You can just get your other stuff or your dip ready.
06:42Eggs are done.
06:43They're all set.
06:44Then just take them out of the water and let them cool a little bit.
06:46Eggs are cooled.
06:47We don't have to chop them.
06:48We don't have to separate the yolks and the whites.
06:50They're going straight into the food processor.
06:52See how perfectly they're cooked?
06:54That yolk is just barely set.
06:56It's like a perfect hard-boiled egg.
06:58In we go.
06:58And now you want to chop this until it's very finely chopped.
07:02Okay, now we turn it into a dip.
07:04Deviled eggs don't typically have cream cheese, but dips do.
07:08So it's the perfect marriage.
07:10But deviled eggs do have mayonnaise.
07:12So I'm also going to put in some mayonnaise.
07:14And then I'm going to let that go until it's super smooth.
07:17Looking smooth.
07:18I'm going to add in just the white parts of some green onion,
07:21yellow mustard, a little Worcestershire, and a little Cajun seasoning.
07:25Now keep going until it's really smooth.
07:27Final ingredient just to stir in at the last minute, some relish.
07:30You can do dill or sweet relish.
07:33And then one final pulse.
07:35Deviled eggs right there in dip form.
07:38All right, then you got to transfer this to a bowl so that it'll set up a little bit.
07:42But this is a dip you can totally make in advance.
07:45You just want to refrigerate it for at least a couple hours so that it firms up a little bit.
07:49I'm telling you you're going to like this one.
07:53And this is what you're bringing to your next party.
07:55Now you want to top it, make it look like a deviled egg.
07:58And then my grandmother and my mom always on deviled eggs would put a slice of green olive.
08:04You could also fold some in if you want to.
08:06And then every deviled egg just has to have a little paprika sprinkle.
08:10Now that looks like a deviled egg.
08:12All right, let's dig in.
08:19That's just perfect.
08:21I don't know what else to say, but it's all the flavors of a deviled egg in a simple bowl.
08:26Next up, I'm trying something I've never done before with a hard boiled egg.
08:30Hard boiled egg casserole.
08:32Sounds a little weird at first, but it's sort of like a creamed eggs a little bit,
08:36but in casserole form and a new way to serve up an egg casserole.
08:39And then doing my research for this episode, I'm like, that sounds delicious.
08:44I've never had it.
08:45I bet they've never had it.
08:47Am I right?
08:48I'm going to start by buttering a dish.
08:50All right, I've already gone ahead and boiled some eggs.
08:53I'm just going to cut them in half and place them cut side down in the dish.
08:57This feels like a good little brunch thing to do.
09:00Perfect.
09:01And now we're going to make a creamy cheese sauce to pour on the top.
09:04I'm going to start by melting some butter, just like we did before,
09:08in with equal parts flour.
09:10Cook that down for a couple minutes to get some of that starchy taste out.
09:13And then gradually go in with two cups of half and half.
09:17This is going to be the way to make your hard-boiled eggs fancy.
09:20And then, per usual, bring it up to a simmer.
09:23It's starting to get nice and velvety.
09:25So I'm going to season it up.
09:27A little bit of dried mustard.
09:29Classic and a bechamel, which that's what this is.
09:32A little garlic powder and salt and pepper.
09:34I'm going to let it simmer for a few minutes and I'll stir in the cheese.
09:37Going in with Gruyere cheese.
09:38So again, it's just an elevated experience when you bring this out.
09:42Then I'm just going to cut the heat and stir in all this goodness.
09:46I mean, how can this be bad?
09:47We just have not been enjoying hard-boiled eggs to their full potential.
09:51It's going to be like hard-boiled eggs gratin.
09:53Like all gratin potatoes, but eggs.
09:56Where has this been my whole life?
09:58And then we top with Parmesan cheese.
10:00To the oven, 350 degrees until it's bubbly and golden.
10:05About 25 minutes.
10:06Look at this.
10:07I'm telling you.
10:08Never have hard-boiled eggs upgraded like this.
10:11Hopefully it tastes as good as it smells.
10:13Going to add on some fresh chives.
10:15It really does.
10:16It reminds you of like a potato dish.
10:18But low carb slash keto.
10:21I feel like this is something you'd probably want to serve with a salad.
10:24Something to cut some of this richness.
10:26I've also buttered some toast because you know you're going to want to scoop up all that good stuff.
10:30Might even get a little hot sauce in there.
10:32Doing this together for the first time.
10:37It's good.
10:38The egg here is cooked like hard.
10:41You know hard cooked egg for sure.
10:42Taste elevated.
10:44Tastes like something you would get in a French bistro.
10:48It is a great little brunch thing.
10:50I think this is a good start.
10:51I don't think you could eat a ton of it because it is so rich.
10:53But I think serving this up like as a first course would be a good idea.
10:57I like it.
10:58I would do it again because I think it's going to surprise people.
11:00Like it's the thing you show up with or serve to your company.
11:04And you're like, I've never had that before.
11:11And you didn't think I could do a hard boiled egg episode without including egg salad.
11:15But we're upgrading it.
11:16This is a loaded egg salad.
11:18This is another time where I'm using that boiled egg hack in a loaf pan.
11:22Because it just makes sense here.
11:23We're chopping the eggs anyway.
11:25No need to keep the whites and the yolks separate.
11:26We did 12 eggs this time.
11:28So it takes about five to 10 minutes longer than the eight I did earlier.
11:32I'll show you another hack inside of a hack.
11:35Wire rack.
11:36We don't even have to chop.
11:37You can just push these eggs right on through.
11:40All right, now time to load it up.
11:42When you hear the word loaded, like loaded potato skins,
11:45you know what that means.
11:47Bacon.
11:47I love egg salad.
11:49My favorite way to eat egg salad is on bread.
11:52But it's also good to serve up with crackers.
11:56But there's nothing like an egg salad sandwich.
11:59Bacon.
12:00Sweet relish.
12:01Some chopped celery.
12:02A little bit of white onion or sweet onion.
12:05And I'm also going to add in a little green onion because I just want more color in there.
12:09And I think about loaded potato skins and they usually have green onions on top.
12:12That's the gist of the toppings.
12:14Now we make it creamy.
12:15Mayonnaise, of course.
12:17A little bit of yellow mustard.
12:18A little sriracha.
12:20And a little Worcestershire.
12:21Sounds good to me.
12:23Some dried dill.
12:24A little paprika.
12:26And a little salt and pepper.
12:28See how we're looking.
12:30It almost looks like potato salad without the potatoes.
12:32That's not your grandmother's egg salad right there.
12:35Man, so much easier than peeling and chopping all those eggs.
12:38Now, let's serve this how it is intended to be.
12:42This is how you properly serve up an egg salad.
12:46On the old school white bread.
12:49Another example of simplicity at its finest.
12:51Load it on.
12:52Show up with these tea sandwiches.
12:55And they'll be like, no, that's the best egg salad I've ever had.
12:57You can toast the bread.
12:59But if I need like a little taste of nostalgia, it's this.
13:03Soft and unhealthy.
13:05Only in triangles.
13:08I feel like you can already taste the softness of this bread in your mouth.
13:12Today's most traditional way to serve up a hard-boiled egg, but in an updated fashion.
13:17I feel like I need an ice-cold Coca-Cola to really round it out.
13:29If you like egg salad, you are going to absolutely love this.
13:33I've got two more ways to serve up hard-boiled eggs that I bet you've never tried before.
13:38Starting with egg curry.
13:40This is the dinner you make when you don't have time, you don't have groceries, and you don't have any
13:44money.
13:44Starting with a little oil in our pan, and then down with some onions.
13:47We're going to cook these until they're good and soft.
13:49You know how much I enjoyed those soy-marinated eggs?
13:53Because they just have so much flavor infused into the egg.
13:56This is going to be a similar situation, just a little bit different flavor profile.
13:59So these are going to take about five minutes to cook until they're nice, soft, and browned.
14:04Now time to bring the flavor.
14:06Garlic paste and ginger paste.
14:08Coriander.
14:09Cumin.
14:11Turmeric.
14:11Chili powder.
14:12And black pepper.
14:14Let that toast in there.
14:16All right, and then we are going to lift up some of that flavor with some acid.
14:21So a little bit of tomato puree.
14:23I imagine you could also do chopped up tomato here if you want.
14:26You want to let this cook until that tomato flavor concentrates, kind of caramelizes in there.
14:32A couple minutes.
14:34You know the deal.
14:35Color equals flavor.
14:36And then we'll add in some water.
14:38Fast and easy dinner, indeed.
14:41Also adding in a splash of vinegar.
14:44And the star of the show.
14:46Let them get all happy in that sauce.
14:49Then you want them to kind of warm all the way through.
14:51This one, at first I was a little questionable.
14:54But doing my research, I was like, actually that sounds pretty good.
14:57Italians, sometimes we put hard-boiled eggs in our sundae sauce and let them absorb.
15:03This is just another version of that.
15:05Wish I could smell it.
15:07I don't think my kids would be into this, but on nights when I don't really have to cook for
15:11them,
15:12this is totally something I would make.
15:13My first time having egg curry.
15:2110 out of 10 after the first bite.
15:24Yes.
15:26The egg becomes almost like velvety in there.
15:30And that flavor, I'm just going to go ahead and tell you, if you make this, double up the sauce
15:33ingredients.
15:34Because you're going to just like, want to bathe in it.
15:36Could be my favorite surprise of the day.
15:39Okay, here's one that I bet you've never made, but we are bringing it back.
15:45This is going to be the sauce of spring and summer.
15:47Sauce grabiche.
15:49Okay, sounds fancy, but it's just a glorified tartar sauce.
15:53The little something different you didn't know you needed.
15:55So this is a sauce whose primary ingredient is hard-boiled eggs.
15:59We are going to start by separating the yolks from the whites.
16:03It's even better if your yolks are a little bit jammy like this.
16:07It's just like when you have your company over and you're serving something maybe really simple,
16:11but you say, oh, but I'm serving it with sauce grabiche.
16:15Thank me later.
16:16All right, so we're getting our base done just as if you were making a dressing or a mayonnaise.
16:20You add your egg yolks with a little vinegar, some Dijon mustard that also helps with emulsification,
16:26but it's also a great flavor, and a little salt and pepper.
16:29Almost like a hollandaise meets a tartar sauce meets a mayonnaise.
16:33Lift this up until it's good and smooth.
16:34We're also going to chop up some cornichon and add in,
16:38but I'm also going to add a little of the brine in here.
16:41I want this to be as smooth as possible.
16:42Here's how we're looking.
16:43It's going to be good.
16:45Now we're going to add the oil and turn it into a full sauce here.
16:49So while your food processor is going, you can also do this in a blender,
16:52or you can just whisk it by hand.
16:54You're going to slowly drizzle in oil, and we have a good bit of acid in there,
16:58so it's going to take a good bit of oil.
17:00See how we're doing?
17:02It's looking good.
17:03You don't want it to be too acidic, so taste it, and then you probably need more oil.
17:08Transferring this to a bowl, and now we stir everything else in like we're making a tartar sauce.
17:12All right, we're not ignoring our whites.
17:14We're going to chop those up finely and stir that in.
17:17Then you've got to chop up some of those cornichon.
17:19That is just the classic pickle used for this.
17:23If you just want to do whatever pickles you have on hand, I won't tell anybody.
17:26Also, nobody's going to care.
17:28But this really is the perfect thing to make if you have meal-prepped hard-boiled eggs,
17:31and you come to the end of the week, and you haven't eaten them all, to make this.
17:35And then it's going to last a long time in the fridge also.
17:38Hindsight is 20-20, so you could chop all this in the food processor before you make your sauce,
17:44and then stir your sauce into this.
17:47Capers.
17:48I'm going to give those a rough chop, too.
17:50And then some fresh herbs to brighten this up.
17:53We've got our, like, salty brininess in there.
17:56Now you want to kick it up, so I'm going in with fresh parsley.
17:59Tarragon, which is classic in this recipe, so this is the time to buy it.
18:03And then I like a little pungency, some fresh chives in here.
18:07Now we stir, and we see how we did.
18:10Spin this over some grilled shrimp and any of your spring vegetables.
18:15Here's an example of how you can turn something classic into something over the top and special.
18:20I've got some simple crab cakes.
18:22Sauce grabiche is the perfect topping for that.
18:25Trust me, if you like a tartar sauce, this is just that something different, slightly richer,
18:29a little more flavor because the herbs are different.
18:32Good place to start.
18:33One of the most classic ways to serve up the sauce is over asparagus.
18:37You know, with the springtime coming, you'll be having these,
18:42some sauce over it, and your simple side dish is done.
18:49Mmm. Oh, yeah. 100%.
18:53Why haven't we done this more often?
18:55Even though deviled eggs are delicious, here are seven special ways
18:58to use up those hard-boiled eggs, none of which will disappoint you.
19:02And cut.
19:03.
19:04北斗
Comments