I have a recipe from a friend of mine in Amsterdam for a meat loaf with hard boiled eggs in the center. It is metric, tho so I have never made it. (Too lazy to convert it).

I'd be happy to dig it out for you if I can find it. It was delicious when she made it for Easter I lived with them in 1993.

I also have a recipe from a girlfriend for a side called Asparagus Royale that uses HB eggs in it. I'll look for that tonight if I remember, too.

I use them in potato salad, pasta salads with tuna, shrimp or chicken, and in Salad Nicoise.

Linda

Ditto - I use them in my Potato Salad and it's also a star ingredient in a Spinich Salad I make.

In potato salad, in a green salad, as creamed eggs on toast...or over steamed asparagus, of course with spinach....salad or steamed, in a loaded baked potato...
I am sure there are more.
Linda C

My MIL always put hard boiled eggs in a white cream gravy that she served over dressing. Must be a southern thing because I had never had it that way before. My mother always made giblet gravy with dressing.

Here is a recipe that I have been meaning to make for a long time. I watched the Two Fat Ladies prepare this in one of their shows. I like the idea of the curry sauce with the hard boiled eggs.

Home Cookin Chapter: Recipes From Thibeault's Table

Spiced Eggs (Muttachar)
=======================
Source: Clarissa Dickson Wright (Two Fat Ladies)

1 tablespoon oil
1 small onion chopped
1 hot green chili pepper, seeded and chopped
1 ripe tomato sliced
1/2 green mango, sliced (optional)
2 1/2 cups coconut milk and water, mixed in equal parts
1/4 teaspoon each of turmeric, paprika, and ground coriander
salt
10 fresh curry leaves
a handful of chopped fresh cilantro
juice of 1/2 lemon
4 eggs hard cooked

or 4 raw eggs
. In a heavy frying pan, heat the oil and saute the onion till golden.
Add the chili, tomato and mango and ry a little longer. Pour in the
coconut milk and water and bring to a boil. Add the turmeric, paprika
and ground corriander and salt to taste, and simmer for 5 to 10 minutes.

Rub the curry leaves between your palms to release the flavour and add
them and the fresh cilantro to the mixture. Add the lemon juice and
simmer for a further 10 minutes.

If you are using the hard cooked eggs, add them to the sauce and heat
through for about 5 minutes.

If poaching the raw eggs, break the eggs gently into the mixture and
cook for about 3 minutes.

This dish can be served with rice or with toast quarters or good bread
to mop up the delicious juice.

Our cook in Sint Maarten made Eggs Mimosa as an appetizer & it was my favorite. Involved homemade mayo but I don't have her recipe.

I'll have to copy it out when I find it again, but a friend who had lived in Indonesia used to make curried hard boiled eggs. It was an Indonesian curry which had no flour if I recall ...mostly a curry paste and coconut milk/cream as a thickener. That's a nice vegetarian dish.

I used to make a kedgeree a lot as a simple supper when my boys were little and we lived in England...land of fish. It's a great way to use leftover fish, and I always played it by ear. It's an Anglo-Indian dish.

Kedgeree

Leftover fish, flaked
leftover white rice
hardboiled eggs, peeled and cut into quarters
a chopped onion
curry powder (1T or to taste)
oil/butter 3T

In a saute pan, saute the chopped onion in the oil or butter to lightly brown, then add the curry powder and cook a bit more, till the fragrance is released, and then add the rice, fish, and eggs. Stir gently to coat all well, then add a small bit of liquid (water is fine) if the mix seems too dry, cover and heat thoroughly.

I know I have no amounts but this was a dish to use leftovers and that can always vary. I'd say about 1 cup each of fish and rice to about 3 eggs with the above measurements. The mixture just needs to be heated all the way through and well flavored with the curry and fat. Chutneys, raitas, and relishes all go well with this.

Here is a delicious one by Jacque Pepin:

Egg and tomato gratin

6 large eggs, preferably organic and free-range
2 Tbs good olive oil
2 medium onions, thinly sliced
4 tsp chopped garlic
¾ tsp dried thyme leaves
½ tsp salt
¼ tsp freshly ground black pepper
1 14-ounce can whole peeled tomatoes, roughly chopped and juices reserved
2/3 cup grated gruyère (or other good-quality Swiss-style) cheese

1. Place the eggs in a saucepan and add cold water to cover. Bring to a boil over medium-high heat, reduce to a simmer, and let cook for exactly nine minutes. Immediately (and carefully) pour the hot water out of saucepan and run cold water over the eggs. Transfer the eggs to a bowl filled with ice water and let sit for 10 to 15 minutes, until thoroughly cooled. Peel the eggs, and cut each of them into four wedges. Arrange the wedges in a 6-cup-capacity gratin dish or baking dish.

2. Heat the oven to 400 degrees. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions, and sauté for about two minutes; then add the garlic, thyme, salt, and pepper. Add the tomatoes and their juice, bring the mixture to a boil, reduce the heat, and simmer, covered, for 4 minutes.

3. Pour the onion and tomato mixture over the eggs in the gratin dish and sprinkle the cheese evenly over the top. Bake for 10 minutes; then turn on the broiler and broil the gratin 3 or 4 inches from the heat source for 2 or 3 minutes, just to brown the top. Serve.

Serves four.