Did you stock up on eggs too aggressively in the run-up to Easter? We have nine ways to use them up, from superfast breakfast sandwiches to vibrant spring vegetable omelets. 1. Sriracha-and-Wasabi ...

Place the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from heat. Let sit for 12 minutes. Rinse the eggs under cold water, peel, and coarsely chop. In a medium bowl ...

The French classic asparagus mimosa, which shows off the spring bounty, combines lightly cooked spears with a zippy vinaigrette, garnished with finely chopped hard-cooked eggs. Instead of a ...