When the eye wanders to a magnificent potpie, you tend to forget about all the delicious potential of a humble hard-boiled egg. Newsletter Sign Up Continue reading the main story Sign Up for the Cooking Newsletter Please verify you're not a robot by clicking the box. Sign Up You agree to receive occasional updates and special offers for The New York Times's products and services. In summer, a hard-cooked egg can turn a tomato sandwich into dinner, or a potato salad into a vegetarian main course. If you don’t thrill to the sound of egg salad, call it mimosa — an old-school topping made by pushing a cooked egg through a sieve or a ricer, or attacking it with a wire masher.

Source: New York Times August 16, 2017 15:10 UTC