Eggs cooked in the shell are so tasty in this collection of salads, sandwiches, and main dishes, with the yolk tweaked just to your liking
No double boiler required for this easy crème fraîche spin on hollandaise.
Favorite breakfast ingredients come together for a salad that’s deliciously satisfying at any meal.
Chopped kalamata olives, capers, and a splash of white balsamic vinegar liven up this classic appetizer.
Recipe: Mediterranean Deviled Eggs
With carrots, avocados, and a few other simple ingredients, Sunset reader Sandy Juhola adds color and flavor to a classic spinach salad. Serves six as a starter or two to three as a meal.
Hard-cooked eggs are a perfect match for tomatoes and warm Indian spices.
Recipe: Spicy Hard-Cooked Eggs
Pack this pita sandwich the next time you fly and you’ll be the envy of everyone on the plane.
Thomas J. Story
Red butterhead is beautiful in this salad, but regular butterhead lettuce tastes just as good.
Dress up your egg salad with a few special ingredients. We like it between two slices of lightly toasted bread or on top of a pile of crisp salad greens.
Recipe: White Truffle Egg Salad
Fava beans, a springtime favorite, pair beautifully with eggs.
San Francisco chef and Top Chef Masters winner Chris Cosentino shared this appetizer recipe with us. We love the taste of the yolk as it spreads over the lemony crostini.
Recipe: Egg and Anchovy Crostini
Instead of a heavy mayonnaise dressing, eggs are tossed with vibrant mint leaves and a light dressing of olive oil and lemon. As cookbook author Paula Wolfert’s longtime editor Fran McCullough notes, grating the egg is a clever technique you can also apply to a traditional egg salad to make it velvety smooth.
Recipe: Mint and Egg Salad