Comments on: What sort of condiments go well with a hard boiled egg?

Question: What sort of condiments go well with a hard boiled egg?

Tbola — Thu, 18 Jan 2007 13:05:04 -0800

What sort of condiments go well with a hard boiled egg? I'm thinking - if I pre-make a bunch, and bring them to work with me as a quick & easy snack - how many different ways can I sass 'em up? (BONUS: has anyone tried a "mayon-egg"? You know - the snack that Ann Veal from Arrested Development used to eat?)

By: miss lynnster

miss lynnster — Thu, 18 Jan 2007 13:07:36 -0800

As a kid, I used to love 'em as deviled eggs with the yolk mixed with mayo & sweet pickle relish...

By: stovenator

stovenator — Thu, 18 Jan 2007 13:08:20 -0800

Pickle Relish, Mayo and mustard, mixed with the egg yolk, and placed back inside the boiled egg white. You can call this the "Deviled Egg".

By: Shecky

Shecky — Thu, 18 Jan 2007 13:13:06 -0800

I always liked just plain salt and pepper. Oh, and hummus goes surprisingly well too IMO.

By: nathancaswell

nathancaswell — Thu, 18 Jan 2007 13:15:46 -0800

My roommate's entry into our apartment's sandwich making contest is the "Costa Rican" (developed while surfing himself nearly bankrupt in Costa Rica).

1 sliced hard boiled egg with Guacamole and Tabasco sauce on toasted white bread.

Try it, it's a veritable masterpiece.

By: kmennie

kmennie — Thu, 18 Jan 2007 13:16:27 -0800

Scotch them?

By: desuetude

desuetude — Thu, 18 Jan 2007 13:16:55 -0800

Invest in those little snap-top condiment cups. Salvage sauces from last night's dinner, carryout, whatever.

Examples: hot sauce, salsa, good mustard, soy sauce, kind of salad dressing, leftover Indian food, tomato sauce, red wine reduction with sauteed shallots, adobo sauce...

By: emptyinside

emptyinside — Thu, 18 Jan 2007 13:17:39 -0800

ketchup, cheese, pepper!

By: magicbus

magicbus — Thu, 18 Jan 2007 13:21:56 -0800

Sriracha.

By: trip and a half

trip and a half — Thu, 18 Jan 2007 13:23:21 -0800

Fresh dill, parsley, chives.

By: nimsey lou

nimsey lou — Thu, 18 Jan 2007 13:24:34 -0800

pesto

By: sa3z

sa3z — Thu, 18 Jan 2007 13:31:24 -0800

I like to mix any hot/dijon mustard with mayonnaise and douse liberally. I guess it's sort of like Deviled Eggs, minus the relish, but I think that's key.

By: roomwithaview

roomwithaview — Thu, 18 Jan 2007 13:32:03 -0800

Soy sauce.

By: atayah

atayah — Thu, 18 Jan 2007 13:32:52 -0800

I eat my hard-boiled eggs with pepper and sometimes "that mustard," which i get through heavenly ham--but any kind of good sharp gourmet mustard would work. I need to start doing this for my lunches, too. Yum.

As for mayon-egg... egg salad's always good. Relish, mayo, salt, pepper, good to go.

By: Monkey0nCrack

Monkey0nCrack — Thu, 18 Jan 2007 13:35:29 -0800

A slice of sharp cheddar cheese and a few drops of honey.

By: lampoil

lampoil — Thu, 18 Jan 2007 13:40:17 -0800

OMG, creamy french dressing. I won't put an egg in my salad unless creamy french is available.

By: slyboots421

slyboots421 — Thu, 18 Jan 2007 13:48:01 -0800

I've never myself tried the "mayon-egg" but I wanted to give you "props" for referencing it!! I love Arrested Development!
This sounds like a great idea for a snack, I'm going to use some of these suggestions too. Great question!

By: phatkitten

phatkitten — Thu, 18 Jan 2007 13:58:19 -0800

Is a "mayon-egg" just mayo on hardboiled eggs? In France they call that "oeufs-mayonnaise" and it is delicious. Make sure you use homemade mayo, though...it's not as good with the pre-made stuff. (IMO, if you're going to use straight Best Foods mayo with hardboiled eggs, you may as well spice it up with dijon mustard for a nice egg salad. On a pita. Mmm.)

By: holgate

holgate — Thu, 18 Jan 2007 13:59:09 -0800

Paprika. Or you could do the egg & cress sandwich, especially if you have watercress.

By: tristeza

tristeza — Thu, 18 Jan 2007 14:00:08 -0800

Bleu cheese dressing.

Newman's Own Caesar dressing.

By: taliaferro

taliaferro — Thu, 18 Jan 2007 14:05:00 -0800

Seconding egg salad. If you're in the south, try Duke's Mayonnaise. It's a few steps up from Helmann's.

By: electroboy

electroboy — Thu, 18 Jan 2007 14:08:45 -0800

Dill

By: rtha

rtha — Thu, 18 Jan 2007 14:12:25 -0800

Throw some feta, garlic, and lemon juice nto a blender/robocoup/cuisine art and let it run until it's all smooshed up - add olive oil to loosen up the consistency if you like. Chopped fresh parsley or cilantro mixed in or on top is nice. Yum.

By: Huplescat

Huplescat — Thu, 18 Jan 2007 14:13:42 -0800

Sprinkle on some Old Bay Seasoning.

By: Artifice_Eternity

Artifice_Eternity — Thu, 18 Jan 2007 14:16:31 -0800

Salt and pepper and vinegar.

I've used various kinds of vinegar: plain white, apple cider, rice (which adds a sweetish flavor), and red wine. All good.

By: gaspode

gaspode — Thu, 18 Jan 2007 14:20:10 -0800

tarragon mustard.

By: subtle_squid

subtle_squid — Thu, 18 Jan 2007 14:21:59 -0800

dijon mustard
honey mustard
paprika
relish
salt and pepper
chili powder
tobasco
sriracha
mole

just about anything with a little acid to it is good on a boiled egg

By: Kololo

Kololo — Thu, 18 Jan 2007 14:24:26 -0800

Salt and chili powder.

By: DevilsAdvocate

DevilsAdvocate — Thu, 18 Jan 2007 14:44:03 -0800

Russian dressing.

That was the first thing that popped into my mind when I read the question, but the strange thing is, I can't recall ever having had a hard-boiled egg with Russian dressing, and yet I'm certain that they would go well together.

By: o2b

o2b — Thu, 18 Jan 2007 15:09:36 -0800

Yellow mustard. Nothing else works. Nothing I say!

By: Opposite George

Opposite George — Thu, 18 Jan 2007 15:15:18 -0800

Dry mustard, curry powder, onion powder, celery seed and Tabasco mixed into mayo.

By: printchick

printchick — Thu, 18 Jan 2007 15:24:46 -0800

Lowery's season salt. Or Penzey's spices has all kind of cheesy/salty mixes.

By: belladonna

belladonna — Thu, 18 Jan 2007 15:36:44 -0800

mayo & curry powder. mmm.

By: nakedsushi

nakedsushi — Thu, 18 Jan 2007 16:15:45 -0800

I love eggs with Maggi Seasoning. I saw really small one-serving type bottles at the store the other day if you're into that. I'd rather just buy the giant bottle and squirt it into a small container.

As long as you're pre-making it, you might want to try making Chinese Tea Eggs and you won't need to pack in separate condiments.

There's a recipe here for tea eggs. I usually just use tea, soy sauce, and star anise to make them and they taste pretty good. Oh yeah, when it says to crack the shells after hard-boiling them, don't crack them so that they fall off the egg. Just crack them slightly to get a nice marble effect when soaked in the sauce.

By: nebulawindphone

nebulawindphone — Thu, 18 Jan 2007 16:24:55 -0800

Sassed up, eh? What you want is pickled eggs. Hard boil them, shell them, and marinate them in something vinegary and flavorful. The juice from pickled beets is traditional, with black peppercorns added for extra zing. The juice from canned jalapenos is totally untraditional but very good. Anything else sweet-sour-flavorful will probably work. Experiment.

By: nebulawindphone

nebulawindphone — Thu, 18 Jan 2007 16:25:37 -0800

(FWIW, nakedsushi's "marble effect" trick also works on these, and gives a pretty stunning effect if you're pickling in bright magenta beet juice.)

By: jvilter

jvilter — Thu, 18 Jan 2007 16:26:25 -0800

Save the juice from a can of pickled beets and toss in a few HBE's - pretty and tasty.

By: MonkeySaltedNuts

MonkeySaltedNuts — Thu, 18 Jan 2007 16:39:40 -0800

Make up a batch of onion jam. For an egg, a version without lots of sugar might be better.

By: cog_nate

cog_nate — Thu, 18 Jan 2007 16:53:45 -0800

nthing hot sauce of any kind: sriracha, Louisiana hot sauce, Tabasco. Worcestershire sauce is good on them too.

By: acorncup

acorncup — Thu, 18 Jan 2007 17:32:54 -0800

spicy Thai peanut sauce
Durkee sauce
and of course, the ultimate indulgence: hollandaise

By: Wet Spot

Wet Spot — Thu, 18 Jan 2007 17:40:27 -0800

Caviar.

By: booksandlibretti

booksandlibretti — Thu, 18 Jan 2007 18:42:07 -0800

This is a story I don't tell a lot, for reasons that will become apparent.

When I was a kid, I would cut hard-boiled eggs in two (the goal was to bisect the yolk), and then I'd remove the yolk. After I filled the yolk's space with kernels of corn, I'd try to eat each half-egg in two bites.

Strange, you say, but not bizarre? Well, each half of an egg was a boat, and each kernel of corn was a person. I played the role of the sea serpent. And they were delicious.

By: ninazer0

ninazer0 — Thu, 18 Jan 2007 19:02:45 -0800

Chutney! Try spicy mango, green tomato, onion & chilli, plum, Major Gray et al. Corn relish, Picalilli, tomato & raisin relish, onion relish, mustard fruits etc Pickles! Huge array of gherkins, tiny cocktail onions, pickled beets and all the fantastic wonderful things lurking in vats in your nearby deli.

MmMmmMMmmMmmmmm....

By: raconteur

raconteur — Thu, 18 Jan 2007 19:27:32 -0800

I can't believe no one has said horseradish. Fresh is preferred, but the jarred stuff is fine, as is the variety with beets in it. half a teaspoon on each half, plus a pinch of salt & pepper, and i guarantee your life will improve.

By: benign

benign — Thu, 18 Jan 2007 20:05:51 -0800

A little bit of mayo, some salt, and freshly ground pepper.

By: oneirodynia

oneirodynia — Thu, 18 Jan 2007 20:20:15 -0800

I like kalamata olives or dill pickles with hard boiled eggs.

By: rubberkey

rubberkey — Thu, 18 Jan 2007 21:47:44 -0800

mayonaise and lots of paprika is my favorite topping for a hard boiled egg.

By: eritain

eritain — Thu, 18 Jan 2007 21:49:45 -0800

1. Shell hard boiled egg.
2. Wrap in nori.
3. ~~Profit!!~~ Devour!!

By: snowjoe

snowjoe — Fri, 19 Jan 2007 15:13:07 -0800

Peanut butter. Don't laugh.

By: Tbola

Tbola — Sat, 20 Jan 2007 06:00:15 -0800

Thanks for all the wonderful answers/ideas!
I look forward to globbing some of these substances onto my eggs in the near future!

By: rxrfrx

rxrfrx — Sat, 20 Jan 2007 09:35:23 -0800

Italian salsa verde, a chopped-up mixture of:

Capers, pickles, olive oil, vinegar, shallots/red onions, and parsley. Traditionally, this has chopped-up eggs in it, but if you leave the eggs out, it becomes a great sauce for eggs. The crunch matches very well with the soft eggy texture.

By: DonnieSticks

DonnieSticks — Sat, 20 Jan 2007 16:32:25 -0800

Worcestershire sauce has always been my family's default flavoring. It absorbs right into the yolk and if you put enough in there's a nice pool by the time you get to the bottom of the yolk.

By: Caviar

Caviar — Sat, 20 Jan 2007 21:43:35 -0800

Wet Spot.