Healthy Recipes for Leftover Easter Eggs
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Easter has come and gone, and hopefully all the Easter Eggs the Easter Bunny hid in and around your house were found (if not you are sure to find out in a few weeks). While a hard-boil egg for lunch or breakfast is a healthy choice, it sure can get boring if you are saddled with quite a few Easter Eggs.
Here are a few healthy recipes you can whip up with those eggs and maybe save you from having hard-boiled eggs for every meal for the next three weeks.
Deviled Eggs: No surprise on this one, and while it lacks creativity replacing some of the egg yolks with non fat cottage cheese you keep the creamy texture, with a bit less fat. Leave it to Eatingwell.com to keep a traditional favorite from getting us too fat.
INGREDIENTS
- 12 large hard-boiled eggs (see Tip), 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
PREPARATION
- 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), and relish, mustard and salt; process until smooth.
- Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
Click here for Tips & Notes and the Nutritional Facts
What would an article about recipes for leftover be without a recipe from Martha Stewart? Not an article at all!! Here is “Martha’s Favorite Egg Salad Sandwich“ Again by reducing the number of egg yolks and maybe some whole wheat bread make this sandwich a healthy choice for lunch, or even a quick dinner served with a fresh vegetable.
Ingredients
- 10 hard-boiled egg whites
- 2 hard-boiled egg yolks
- 1 avocado, 1/2 mashed, 1/2 roughly chopped
- 2 tablespoon(s) light mayonnaise
- 1 teaspoon(s) Dijon mustard
- 1 tablespoon(s) freshly squeezed lemon juice
- Coarse salt
- Freshly ground pepper
- 12 slice(s) white sandwich bread (such as Pullman), sliced about 1/2-inch thick, toasted
- Boston lettuce (optional)
- Arugula (optional)
- Tomato slices (optional)
Directions
- Using a pastry blender or fork, mash together egg whites and yolks in a large bowl; carefully fold in avocado. Stir in mayonnaise, mustard, and lemon juice; season with salt and pepper.
- Place 6 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens or tomato, if desired. Top with remaining 6 slices bread. Serve.
Country Potato Salad is one not so obvious choice, and not only uses a couple of those hard boiled eggs, but also a bit of that ham you may have leftover from Easter dinner.
Ingredients
- 2 pound(s) small potatoes, preferably heirloom
- 1 cup(s) chopped celery
- 2 ounce(s) smoked ham, sliced into strips
- 1/4 cup(s) chopped fresh parsley
- 2 tablespoon(s) chopped fresh chives, or scallions
- 2 tablespoon(s) chopped fresh mint, or dill
- 3/4 cup(s) nonfat buttermilk
- 1 tablespoon(s) lemon juice
- 1 tablespoon(s) peanut or canola oil
- 1/2 teaspoon(s) salt
- Freshly ground pepper, to taste
- 2 large hard-boiled eggs (see Tips & Techniques), peeled and coarsely chopped
Directions
- Place potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until just tender, 12 to 20 minutes, depending on their size. Drain and let cool for about 15 minutes.
- When the potatoes are cool enough to handle, taste a bit of potato skin-if it's bitter or tough, peel the potatoes. Otherwise, leave the skins on. Cut the potatoes into bite-size pieces and put them in a large salad bowl.
- Add celery, ham, parsley, chives (or scallions) and mint (or dill) to the potatoes. Toss to combine. Add buttermilk, lemon juice, oil, salt and pepper; stir to combine. Gently stir in chopped egg. Serve at room temperature or chilled.
Click here for some Tips & Techniques and the Nutritional Values
Hopefully these recipes will get the majority of those Easter eggs out of your fridge and keep you on your goal to eat healthy.