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To add a tangy burst of flavor, Michel Nischan pickles the carrots, celery and peppers before tossing them with the rest of the salad.

Chef David Burke stuffs soft pita bread with the deviled egg salad and thin slices of grilled beef.

Joanne Chang’s mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne’s riff on those eggs, made spicy with hot sauce and wasabi.

Cookbook author Martha Hall Foose says that in the early 1960s, The Time Life Picture Cook Book inspired Mississippi ladies to “go exotic” by adding ingredients like curry powder and orange zest to egg-salad tea sandwiches.

Here, Katie Lee deconstructs the retro hors d’oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it’s more like an egg salad that she can spread on toasts.

The iconic Andalucian salmorejo is essentially a superthick gazpacho, made with plenty of ripe tomatoes, garlic and olive oil. Invariably, it’s topped with chopped hard-boiled eggs and ham and served with fried eggplant or toasted country bread.

Here Paul Bartolotta sautés prosciutto until crisp, glazes it with balsamic vinegar then tosses it into a salad of bitter greens and chopped egg—a brilliant combination of flavors and textures.

Roy Shvartzapel layers roasted fresh apricots atop basil custard to make a gorgeous tart. The tender crust is extraordinary: Combining hard-boiled egg yolk and potato starch, it’s based on a classic dough that he learned from Paris pastry genius Pierre Hermé. The ideal wine match: Tokaji.

Literally “bathed bread” in the ancient dialect of Provence, pan bagnat delivers meat, bread and salad all in one handful. You both brush the bread with oil and let the finished rolls sit for a few minutes to allow the dressing to permeate the bread and “bathe” it with flavor.

Make-Ahead Tip: The hard-cooked eggs and anchovy mayonnaise can be refrigerated separately overnight.

Hummus goes well with eggs—from egg salads to the deviled kind.

Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal’s Neue Cuisine, which celebrates Austrian art and recipes like this.

Smoky Spanish pimentón makes these eggs distinctive. It is available at specialty food stores.

Tea-marbled eggs, a Chinese staple, become a sophisticated hors d’oeuvres when made with quail eggs and smoky tea.

For a more luxe version of this simple sandwich, replace the chopped capers with 2 teaspoons of white truffle oil.


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