PUTTING HARD-COOKED EGGS TO WORK
Hard-cooked eggs are a snap to make, or you can buy them at the salad bar section of most grocery stores. To make your own, bring 2 quarts water, eggs and 1 tablespoon salt to a boil in a medium saucepan over high heat. As soon as the water reaches a boil, remove the pan from the heat, cover, and let sit 10 minutes. Transfer the eggs to a bowl of ice water and let cool 10 minutes before peeling.
BAKED BREAKFAST EGGS IN BISCUITS
Open 1 (16-ounce) canister refrigerator biscuits (8 biscuits); press each flat into 5-inch round. Spread 1 teaspoon Dijon mustard on each biscuit, leaving ½-inch border. Wrap 8 hard-cooked eggs with 1 slice deli provolone and 1 slice deli ham each. Encase eggs in dough; pinch edges to seal. Lay, seam side down, on greased baking sheet; brush with 1 large beaten egg and sprinkle with 2 teaspoons sesame seeds. Bake in 450-degree oven until golden, about 15 minutes. Serves 8.
PAN BAGNAT SANDWICHES 
Marinate ½ cup thinly sliced onion with 2 tablespoons red wine vinegar, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl for 5 minutes. Fold in 1 (5-ounce) can tuna, flaked, ¼ cup extra-virgin olive oil, 4 rinsed and minced anchovy fillets, and 2 tablespoons chopped kalamata olives. Layer tuna mixture, 2 thinly sliced tomatoes, 3 thinly sliced hard-cooked eggs, and 4 leaves green leaf lettuce onto 4 (4-inch) lengths baguette, split open. Serves 4.
SCOTCH EGGS
Heat 1 inch vegetable oil in Dutch oven over medium-high heat to 375 degrees. Press 1½ pounds breakfast sausage into 6 patties. Wrap patties around 6 hard-cooked eggs to encase completely. Spread ½ cup flour, 2 large beaten eggs, and 1½ cups panko into 3 separate shallow dishes; dredge eggs through flour, then dip in egg, and coat with panko. Fry breaded eggs in hot oil, turning as needed, until well browned on all sides, about 7 minutes; drain on paper towels. Serves 6.
SMOKED SALMON DEVILED EGGS
Halve 6 hard-cooked eggs; transfer yolks to bowl and whites to platter. Using potato masher, mash yolks, then stir in ⅓ cup mayonnaise, 1 teaspoon Dijon mustard, and 1 teaspoon lemon juice until smooth. Fold in 2 ounces finely chopped smoked salmon; season with salt and pepper. Pipe mixture into egg whites. Garnish with minced fresh chives. Serves 4 to 6.
EGG SALAD WITH RADISHES AND TARRAGON
Combine 8 chopped hard-cooked eggs, ¼ cup mayonnaise, 1 minced celery rib, 3 halved and thinly sliced radishes, 2 teaspoons Dijon mustard, 1 teaspoon lemon juice, and 2 teaspoons minced fresh tarragon in bowl; season with salt and pepper to taste. Serves 4.