This is a wonderful idea for a thread, Sharon! Thank you.

I have three things that are very simple that I fall back on. I'll post them one by one.

The first is so informal it's hardly a recipe, but it helps me when I hit the "I can't stand eggs" wall. I was reading Fran McCullough's cookbook and found her Russian egg salad (basically, hard-boiled eggs, sweet butter and pecans) and lacked both the sweet butter and the pecans. But I always have bacon

For one serving:

2 hard-boiled eggs
4 slices bacon, crumbled
softened butter to taste -- at least one tablespoon.

I cook a dozen eggs at once so they'll last me through the week, and get both eggs and butter out when I get up so they'll be at room temperature. Cook the bacon to nearly crisp, chop or crumble. Slice the eggs. Mix lightly.

Oddly -- and I've seen others mention this too -- on the days when I can't face scrambled or fried eggs, hard-boiled ones are just fine. Someday, I'll try McCullough's original one, with the pecans.