Eggsalad Easter

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The hunt is over. You pat yourself on the back because you just found 25 spectacularly colored hard-boiled eggs! What a champ! So you neatly display them like a trophy in your fridge so that every time you open the door you see beautiful colors splattered across an eggshell canvas. Who would want to eat such beautiful works of art? But finally, if you’re like me, a couple days pass and you begin to get hungry and brainstorm ways to use all these eggs. My search led to a few tasty and creative ideas; but first, let’s spend a little time talking about the nutrition that makes these eggs so golden.

Eggs are kind of a big deal. They are cheap, delicious, and packed with essential vitamins and minerals. This goodness is found in both the yolk and the whites, so eat it all up, people! Research shows that eating whole eggs actually increases HDL cholesterol (the good guy who prevents cardiovascular disease) and a growing number of studies show that dietary cholesterol does not impact blood level of cholesterol.

The yolk contains one of the richest dietary sources of choline, which helps with inflammation and neurological function. Lutein and zeaxanthin fight for your vision while sulfur aids in Vitamin B absorption, liver function, and the growth of hair, nails, and skin. Let’s not leave the whites out, though. The whites are a great protein source and top-notch quality as the essential amino acids are easy to digest.

And there you have it: nutrition in an eggshell!

Enough with the nutrition lesson, let’s get cookin’! Here are some eggcellent ways to use up hard-boiled eggs:

  1. Scotch Eggs
  1. On top of Wedge Salad
  1. Garam Masala Deviled Eggs
  1. In a Breakfast Burrito
  1. Smoked Salmon and Egg Canapes
  1. Campanelle Salad
  1. English Muffin Egg Pizzas
  1. Pan Bagnat
  2. Salad Niçoise Lettuce Cups
  3. Eggs Mimosa

 

Food safety tip: hard-boiled eggs kept in the fridge should be eaten within one week and keep the shell on until you are ready to use them.

 

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2 thoughts on “Eggsalad Easter

    Cindy said:
    April 28, 2014 at 7:19 pm

    Love your recipes and nutrition info!

      Cassie Kerr responded:
      April 28, 2014 at 8:34 pm

      Thanks Cindy! Let us know if you try one and how it turns out 🙂

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