Four easy and healthy recipes featuring hard-cooked eggs.

By: Jodie Shield, RDN

The Easter Bunny has come and gone, but those pretty, hard-cooked eggs keep going on and on. If you’re running out of ways to peel and eat them, I’ve got some tasty tips to energize your appetite. Here are four recipes featuring hard-cooked eggs that will help you love those leftovers. You’ll find the recipes on this blog and I’ve added them to my app Time To Eat Healthy – nibble away!

 

Classic Spinach Salad. You’re going to love this lightened-up Joy of Cooking classic recipe. Served hot or cold. Just be sure to use an egg slicer so the eggs are perfectly slices, then toss the eggs over the salad.

spinach salad

Egg Salad. Who can resist a homemade egg salad sandwich? Instead of paprika, I add a pinch of curry for a sweet-savory flavor. Serve it on whole wheat toasted bread with a thick slice of ripe, juicy tomato.

Spreading Egg Mayonnaise on Bread

7 Layer Salad. I lightened up the Pioneer Woman’s recipe by trimming calories from the dressing and cutting back on some of the bacon. But you’ll notice, I kept her recommendation for one whole layer of chopped, hard cooked eggs.

Med Layer Salad iStock_000017260539Medium

Southern-Style Deviled Eggs. No picnic or party is complete without a platter of deviled eggs. For a creamy filling, I like to use plain Greek yogurt instead of mayonnaise.

deviled eggs

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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