Ways to use Easter’s bounty of eggs

What do you do with all of those leftover eggs? Cobb salad? Deviled eggs? Too obvious. Here are four ways to cook with hard-boiled eggs that you might not have thought of.

Egg salad with capers and celery: Chop the eggs, add sliced celery, a little minced red onion and drained capers and bind everything with mayonnaise. Garnish with celery leaves.

Sauce gribiche: Don’t try to say it; just make it. Combine minced shallots, capers and cornichons. Make a vinaigrette with olive oil and a bit of Dijon mustard and add that. Add chopped hard-boiled egg white and yolk. Sprinkle over chopped fresh herbs: tarragon, parsley, chives, etc. Mix together. Perfect accompaniment for any fatty food.

Asparagus mimosa: Steamed or boiled asparagus never met a better match. Like a stripped-down gribiche: Make a vinaigrette with mixed fresh herbs and add finely chopped hard-cooked egg whites and yolks (chop them separately or the yolks will smear together).

Pan bagnat: Make an egg salad with hard-boiled eggs, chopped anchovies and chopped vegetables such as cucumbers and tomatoes. Moisten with olive oil and use to fill a crusty roll.

—Russ Parsons