5 Egg-ceptional Ways to Eat Hard-Boiled Eggs.

Health Facts

5 Egg-ceptional Ways to Eat Hard-Boiled Eggs.

Scrambled, hard boiled, soft boiled, poached, baked, coddled, sunny side up, over easy, in an omelette or a souffle — there are endless ways to cook eggs. No matter how you like your eggs, they are a healthy and delicious addition to any meal. One large egg has about 70 calories, yet are an egg-cellent source of high-quality protein, vitamins and minerals. One of our favorite ways is to eat them hard boiled, and here 5 creative ways to enjoy them.

  1. SPRING SALAD WITH HARD-BOILED EGG & FETA

Spring Salad with Hard Boiled Egg and Feta

Refreshing and light, this salad embodies the arrival of spring. It’s filled with tender greens, spring onions and crisp radishes. The salad is finished with a drizzle of balsamic vinaigrette, feta cheese and a hard-boiled egg. Feel free to add a sprinkle of nuts or seeds for extra crunch. Recipe makes 1 serving.

Spring Green Salad with Hard Boiled Egg Recipe

Ingredients

  • 1 cup of spring lettuce
  • 1 cup of baby kale, or other early greens
  • 3 radishes, thinly sliced
  • 2 spring onions, sliced
  • 1 lg. egg
  • 1 1/2 Tbsp. feta, crumbled
  • 1 1/2 Tbsp. extra virgin olive oil
  • 1 Tbsp. balsamic vinegar
  • -1/4 tsp. dried thyme
  • -Fresh ground salt and pepper, to taste

Instructions

  1. In a large bowl, toss lettuce, kale, radishes and spring onion.
  2. Meanwhile, place egg in a medium pot. Fill with cold water until water reaches one inch above the egg. Cover, and place over medium heat. Bring to a boil. Then remove from heat, and keep covered. Let sit for 12 minutes. Then, drain cooking water, and rinse eggs under cold water. Peel.
  3. Whisk the olive oil, vinegar, and thyme with a pinch of salt and pepper. Adjust S&P, if needed. Drizzle dressing over the salad and toss until leaves are lightly coated. Crumble feta on top. Halve your hard boiled egg, sprinkle it with S&P, and place it on top. Dig in!

Notes

I like my salads on the acidic side. If you do not, start with just 3/4 Tbsp. of balsamic vinegar, and go up from there.

Nutrition (per serving): Calories: 310; Total Fat: 23g; Saturated Fat: 6g; Monounsaturated Fat: 17g; Cholesterol: 197mg; Sodium: 365mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 5g; Protein: 14g

 

2. GUACAMOLE STUFFED EGGS.

Image result for Print Guacamole Stuffed Eggs

Twist up your traditional deviled-egg recipe with this guac-infused stuffing. Avocados give these eggs a creamy signature touch while delivering good-for-you fats, vitamins and minerals. Recipe makes 4 servings at 3 stuffed eggs each.

Ingredients for Guacamole eggs:

  • 6 Large Boiled Eggs
  • 1 medium, ripe avocado
  • 1 Tbsp fresh lime juice
  • Freshly ground black pepper to taste
  • 1/4 tsp onion powder
  • 1 tsp pressed garlic
  • 1/8 tsp salt, or to taste
  • 1 Tbsp finely chopped cilantro leaves, plus more for garnish
  • Smoked paprika to sprinkle over the top.

Nutrition (per serving): Calories: 185; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Cholesterol: 280mg; Sodium: 157mg; Carbohydrate: 6g; Dietary Fiber: 3g; Sugar: 1g; Protein: 10g

3. Lentil and Rice Bowls with Eggs and Bacon

lentils are economic, easy to prepare and make enough for plenty of leftovers! I’ve partnered with Canadian Lentils for #TheSimpleLentil campaign to show people just how versatile lentils are. My aunt shared her family recipe with me served over rice with hard boiled egg and bacon on top. If you want to keep it vegetarian you could serve it with a poached egg and avocado instead!

This easy-to-make recipe is filled with whole grains. Stewed lentils are served with brown rice, savory bacon and hard-boiled eggs. This dish makes plenty of leftovers that can be reheated throughout the week. Recipe makes 10 servings at 3/4 cup rice and toppings each.

LENTIL AND RICE BOWLS WITH EGGS AND BACON RECIPE

INGREDIENTS:

  • 1 cup chopped carrots
  • 1 1/2 cups small green lentils, rinsed well
  • 4 cups low sodium chicken broth
  • 1 bay leaf
  • 1 cup water
  • 1/2 tsp olive oil
  • 3/4 cup diced tomato
  • 1/3 cup chopped scallion
  • 1 clove garlic, minced

For serving:

  • 7 1/2 cups cooked brown rice
  • 5 large hard boiled eggs, chopped
  • 5 slices cooked center cut bacon
  • 2 tbsp scallion, chopped
  • kosher salt, to taste

DIRECTIONS:

  1. Combine carrots, lentils, broth, bay leaf and water in a large pot or Dutch oven. Bring to a boil, cover and reduce heat to low 30 minutes.
  2. Meanwhile heat a large skillet over medium heat with oil. Add oil, scallions and garlic and cook 2 1/2 minutes. Add tomatoes, salt and pepper and cook 2 1/2 minutes, stirring.
  3. Stir into the lentils after they have cooked 30 minutes, then cook an additional 10 minutes covered.
  4. To serve, ladle 2/3 cup of lentils over 3/4 cup rice. Top with 1/2 chopped egg, 1/2 slice chopped bacon, scallions and salt, to taste.

Nutrition (per serving): Calories: 272; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 94mg; Sodium: 324mg; Carbohydrate: 43g; Dietary Fiber: 5.5g; Sugar: 1.5g; Protein: 12g.

 

4. PESTO EGG SALAD

Pesto Egg Salad

 

A lunch-worthy dish that’s protein-packed and low in carbs? Yes please! This egg salad brings a whole new flavor to your traditional egg salad while delivering 9 grams of protein per serving. Serve on whole-grain bread or over baby greens for a delicious salad. Recipe makes 12 servings at 1/3 cup each.

Ingredients

For the Pesto:

  • 1 cup Basil, packed
  • ¼ cup Olive Oil
  • ¼ cup Parmesan Cheese
  • ¼ cup Pine Nuts (you can use a cheaper nut like Cashews or Walnuts, too)
  • 2 Garlic Cloves, minced
  • 1/4 teaspoon Salt

For the Egg Salad:

  • 12 Eggs
  • ¼ cup 2% Greek Yogurt
  • 2 Celery Sticks, diced

Directions

Combine all pesto ingredients in a blender or food processor until smooth. Set aside.

To hard boil eggs, place them in a large pot and cover with 1 inch of water. Bring water to a boil. Once water starts to boil remove pot from heat, cover and let sit for 12 minutes. Remove eggs from pot with a slotted spoon and place in a colander. Run cold water over eggs until eggs are no longer warm.

Once eggs have cooled to room temperature peel them and chop them into small chunks. In a large bowl combine eggs, celery, greek yogurt, and all of the pesto. Mix well. Add salt and pepper to taste.

Serve or store in refrigerator for several days.

Nutrition Information

Serves: 12  |  Serving Size: 1/3 cup (bread not included in nutrition analysis)

Nutrition Bonus: Potassium 142mg; Iron: 8%; Vitamin A: 11%; Vitamin C: 2%; Calcium 7%

Nutrition (per serving): Calories: 160; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 247mg; Sodium: 172mg; Total Carbohydrate: 2g; Dietary Fiber: 0g; Sugars: 1g; Protein 9g.

 

5.  Asparagus with Greek Yogurt.

 

Asparagus with Greek Yogurt

 

Tender spring asparagus and chopped eggs are paired with a tart lemon yogurt sauce for an easy weekend brunch side dish. Recipe makes 4 servings.

Asparagus with Greek Yogurt Recipe

INGREDIENTS:

  • 1 cup chopped carrots
  • 1 1/2 cups small green lentils, rinsed well
  • 4 cups low sodium chicken broth
  • 1 bay leaf
  • 1 cup water
  • 1/2 tsp olive oil
  • 3/4 cup diced tomato
  • 1/3 cup chopped scallion
  • 1 clove garlic, minced

For serving:

  • 7 1/2 cups cooked brown rice
  • 5 large hard boiled eggs, chopped
  • 5 slices cooked center cut bacon
  • 2 tbsp scallion, chopped
  • kosher salt, to taste

DIRECTIONS:

  1. Combine carrots, lentils, broth, bay leaf and water in a large pot or Dutch oven. Bring to a boil, cover and reduce heat to low 30 minutes.
  2. Meanwhile heat a large skillet over medium heat with oil. Add oil, scallions and garlic and cook 2 1/2 minutes. Add tomatoes, salt and pepper and cook 2 1/2 minutes, stirring.
  3. Stir into the lentils after they have cooked 30 minutes, then cook an additional 10 minutes covered.
  4. To serve, ladle 2/3 cup of lentils over 3/4 cup rice. Top with 1/2 chopped egg, 1/2 slice chopped bacon, scallions and salt, to taste.

NUTRITION INFORMATION

Yield: 10 Servings, Serving Size: 3/4 cup rice, 2/3 cup lentils + toppings

  • Amount Per Serving:
  • Smart Points: 9
  • Points +: 7
  • Calories: 272
  • Total Fat: 6g
  • Saturated Fat: g
  • Cholesterol: 94mg
  • Sodium: 324mg
  • Carbohydrates: 43g
  • Fiber: 5.5g
  • Sugar: 1.5g
  • Protein: 12g

 

Nutrition (per serving): Calories: 95; Total Fat: 4g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 98mg; Sodium: 54mg; Carbohydrate: 7g; Dietary Fiber: 2g; Sugar: 4g; Protein: 10g

Source

 

 

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