Egg-Cellent Ideas for Left Over Hard Boiled Eggs
It’s time for Easter and hard-boiled eggs abound!! What to do with all of the leftover hard-boiled eggs? Eat them plain or enjoy them in one of these egg-cellent recipes. Hard-boiled eggs are a great way to add a little protein and vitamin D (it’s in the yolk) to your day. One large hard-boiled egg provides more than 6 grams of protein. Also adding hard-boiled eggs to your diet provides good fats to your body, which aids in keeping your heart healthy!
Deviled Eggs are definitely a Southern favorite; try this twist on making this tradition a little healthier!
Velvety Rich Deviled Eggs
12 large hard-boiled eggs, peeled
1/3 cup nonfat cottage cheese
1/4 cup low-fat mayonnaise
3 tablespoons minced fresh chives or scallion greens
1 tablespoon sweet pickle relish
2 teaspoons yellow mustard
1/8 teaspoon salt
Paprika for garnish
Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
Serves 24, each serving contains; Calories 34, Fat 2g, Cholesterol 71mg, Carbohydrates 1g, Protein 3g, Fiber 0g, Sodium 85mg, Potassium 31 mg.
Egg Salad with Capers and Olives
1/4 cup minced red onion
1/4 cup minced red bell pepper
1/4 cup finely chopped pitted kalamata olives (about 8 olives)
1/4 cup light mayonnaise
2 tablespoons minced fresh parsley
2 tablespoons drained capers
2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 hard-cooked large eggs, finely chopped
Place ingredients in a medium bowl, and toss gently to combine.
Serves 4, each serving contains;Calories 228, Fat 17g, Protein 13g, Fiber 1g, Cholesterol 429mg.
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 grated mozzarella. Sprinkle with oregano and kosher salt. Broil 5 minutes or until the cheese melts.
Serves 4, each serving contains: Calories 272, Carbohydrate 28 g, Cholesterol 217 mg, Fat 12 g,
Fiber 2 g, Iron 2 mg, Protein 12 mg, Sodium 380 mg.
Cobb Egg Salad
3 tablespoons nonfat plain yogurt
3 tablespoons low-fat mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
8 hard-boiled eggs
1 ripe avocado, cubed
2 slices bacon, cooked and crumbled
1/4 cup crumbled blue cheese
Combine yogurt, mayonnaise, garlic powder, pepper and salt in a medium bowl.
Halve eggs and discard 4 of the yolks (or save for another use). Add whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in avocado, bacon and blue cheese.
Serves 4, each ¾ cup serving contains; Calories 257, Fat 18g, Cholesterol 200 mg, Carbohydrates 9g, Protein 15g, Fiber 3g.
Tuna Salad Sandwiches with Pickles
1 6-ounce can tuna, drained
2 tablespoons pickle relish (dill or sweet)
1 hard-cooked egg, peeled and finely chopped
2 tablespoons mayonnaise
1 tablespoon chopped fresh flat-leaf parsley
Kosher salt and black pepper
8 slices white bread
In a small bowl, gently combine the tuna, relish, and egg. Add the mayonnaise and parsley and combine. Season with ¼ teaspoon salt and ¼ teaspoon pepper.
Divide the salad among 4 slices of bread and sandwich with the remaining slices. Cut in half and serve.
Serves 4, each serving contains; Fat 7 g, Cholesterol 18 mg, Sodium 380 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 2 g, Protein 13 g.
Roasted Asparagus with Garlic-Lemon Sauce
2 bunches asparagus, (about 2 pounds), trimmed
2 teaspoons extra-virgin olive oil, divided
1/8 teaspoon salt
2 tablespoons low-fat mayonnaise
2 tablespoons shredded Parmesan cheese
2 tablespoons water
2 anchovy fillets, minced
1 small clove garlic, minced
1 tablespoon lemon juice
2 chopped hard-boiled eggs
Preheat oven to 425°F. Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.
Combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice in a small bowl. To serve, drizzle the asparagus with the sauce and top with hard-boiled egg (if using).
Serves 4, each serving contains; Calories 89, Fat 4g, Cholesterol 4mg, Carbohydrates 10g, Protein 6g, Fiber 4g, Sodium 282 mg, Potassium 464 mg.
Salmon Salad with Vinaigrette
1 pound green beans, trimmed
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil
1 tablespoon minced shallots
1/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
4 (3-ounce) salmon fillets
4 cups mixed salad greens
1/4 cup vertically sliced Vidalia or other sweet onion
2 hard-cooked large eggs, sliced
Preheat grill to medium-high.
Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.
Combine vinegar, mustard, oil, shallots, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl, stirring well with whisk; set aside.
Using a mister, spray both sides of each fillet with olive oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with fork, turning after 4 minutes.
Arrange 1 cup greens in each of 4 bowls; top with onion, egg slices, and beans. Top with salmon; drizzle with dressing.