More for Easter
Of course when we think of Easter we think of eggs, boiling, decorating and even hiding them. Don’t waste the boiled eggs you can use them in a variety of easy yummy recipes!
Poor eggs they got a bad reputation when everyone was beginning to understand the problems with high cholesterol. But believe me, the health benefits out weigh all that bad press. Eggs are a great source of protein. Numerous vitamins, including vitamin A, potassium and many B vitamins like folic acid, choline and biotin, are also packed into this breakfast staple. In fact, very few foods share the same diverse nutrient makeup available in a single egg. Many of these are specifically needed for the health of the nerves and the brain. Through the years, all fats have become public enemies, often blamed for an increased risk of heart disease. Many diets recommend using the egg white in place of the whole egg, but you must know that the yolk is where many of the vitamins and nutrients are found. Eggs contain the right kind of fat. One egg contains just 5 grams of fat and only 1.5 grams of that is saturated fat. So do not be afraid of enjoying the incredible egg!
Chunky Egg Salad
1/2 medium red onion, chopped
12 large eggs, boiled
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
Peel the eggs and cut into sixths. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
Warmed Up Deviled Eggs
(I am huge fan of Sriracha and cilantro so this is a real favorite!)
6 hard-boiled eggs
1/3 cup sour cream
¼ cup of crumbled bacon (for a different twist you can cook up some pancetta bits)
1 teaspoon Sriracha (hot Asian chili sauce)
½ teaspoon Dijon mustard
1 tablespoon chopped cilantro
¼ teaspoon lime zest
1 teaspoon fresh lime juice
Salt to taste
Mash hard-boiled egg yolks, sour cream, bacon (or pancetta bits), Sriracha, cilantro, Dijon mustard, lime zest, lime juice and salt. Spoon into the egg whites; top with more lime zest.
Healthier Cobb Salad
3 tablespoons white-wine vinegar
2 tablespoons finely minced red onion
1 tablespoon Dijon mustard
1 teaspoon freshly ground pepper
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
10 cups mixed salad greens
8 ounces shredded cooked chicken breast,
2 large eggs, hard-boiled, peeled and chopped
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
2 slices cooked bacon, crumbled
1/2 cup crumbled blue cheese, (optional)
Whisk vinegar, onion, mustard, pepper and salt in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
Divide the greens among 4 plates. Arrange equal portions of chicken, egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.
All Vegetable Egg Salad
3 tablespoons nonfat plain Greek yogurt
3 tablespoons reduced-fat mayonnaise
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
8 hard-boiled eggs, chopped
1/2 cup finely chopped carrot
1/2 cup chopped cucumber, peeled and seeded if desired
1/4 cup sliced scallions
Combine yogurt, mayonnaise, pepper and salt in a medium bowl.
Add eggs and mix to desired consistency. Gently stir in carrot, cucumber and scallions.
English-Muffin Egg Pizzas
8 tomato slices
4 hard-cooked eggs, sliced
Toast English-muffin halves and place on a cookie sheet. Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little shredded mozzarella. Sprinkle with oregano and kosher salt. Br