Scrambled Hard Boiled Eggs
Yield: 3-4 servings
This simple preparation is perfect when you have a few boiled eggs in the fridge but are in the mood for scrambled—and the unique twist adds a little something special!


  • 1 tablespoon olive oil
  • 1 small yellow onion, thinly sliced into half moons
  • 3 hard boiled eggs, peeled and mashed
  • 4 raw eggs, whisked
  • Salt and freshly ground black pepper
  • Optional for serving: fresh snipped chives or torn basil


  1. Heat the oil in a medium non-stick skillet, and sauté the onions until golden brown and lightly caramelized. (I start on medium heat and reduce to medium-low if the edges become too brown.)

    Reduce the heat to medium-low if you haven’t already, and then add the mashed hard boiled eggs and a sprinkle of salt and pepper. Stir to combine the mashed eggs with the onions, and, then pour the whisked, uncooked eggs overtop. Season again with salt and pepper, and cook until the mixture is scrambled but still glossy. Remove the pan from the heat and serve immediately with a dusting of fresh herbs, if desired.



  • I quarter the hard boiled eggs and then squish them with a fork—on a plate for easy transfer to the skillet—until they are mashed but still somewhat chunky.
  • Reheat any leftovers very gently in the microwave as eggs become rubbery when overheated.
  • The addition of caramelized onions lends itself well to a breakfast-for-dinner option, perfect with a salad or veggie of choice. I also enjoy the mixture served on top of avocado toast—or you could skip the toast and simply sprinkle the mixture with chopped avocado.


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