| COBB | Salad with hard- boiled eggs |
| CHEFSALAD | Leafy bowlful with hard-boiled eggs |
| CHEFSSALAD | Cold dish topped with hard-boiled egg |
| TARTARE | --- sauce is composed of mayonnaise mixed with hard-boiled egg yolks, chopped herbs, capers and gherkins (7) |
| CHEFSALADS | Dishes with hard-boiled eggs, meats, cheese, and lettuce... or what the circled letters in 17-, 25-, 38-, and 54-Across represent |
| NICOISE | Salad with tomatoes and hard-boiled eggs |
| BEET | Pickled ___ eggs (hard-boiled eggs with a deep red color) |
| SALADENICOISE | Cold French dish traditionally made with tomatoes, hard-boiled eggs, anchovies etc. dressed with oil or vinaigrette (6,7) |
| KEDGEREE | Rice dish with fish and hard-boiled eggs (8) |
| COBBSALAD | Dish with bacon and hard-boiled eggs |
| NICOISESALADS | They usually include olives, anchovies and hard-boiled eggs |
| DYE | Color hard-boiled eggs |
| OVALS | Slices of hard-boiled eggs, for instance |
| THEPITS | Nothing's worse for starters than hard-boiled eggs plonked in tartare sauce |
| TOAST | Grilled bread cut into strips/soldiers to accompany soft- or hard-boiled eggs or used as the based of bruschetta (5) |
| DEVILED | like filled, hard-boiled egg |
| YOLK | Center of a hard-boiled egg |
| CYNICAL | Hard-boiled egg's first dropped in clean, icy liquid |
| SCOTCH | A ___ egg is a hard-boiled egg in a sausage-meat case fried in breadcrumbs (6) |
| NOIR | Genre with hard-boiled characters |
