Hardboiled eggs are plentiful during the Easter holiday, with one of the oldest traditions being to use dyed and painted eggs to adorn your tablescape and children’s baskets. For those folks who may be following a vegan diet, and/or who have an aversion to eggs, you may be used to substituting chocolate eggs wrapped in colored foil, hand-carved wooden eggs, or plastic eggs filled with confectionery such as chocolate.
If you don’t fall into the latter category and find yourself with an abundance of hardboiled eggs once the Easter bunny has returned back to his top-secret location, then stick around to see what I have come up with to put these colorful creations to good use.
My first recipe may leave you scratching your head, but don’t knock it until you try it! This recipe came about one day when my kids were asking for baked goods and I had no raw eggs but did have some hardboiled eggs in the fridge. It was during a hurricane, which is typical on the coast, and our stores were all out of bread, milk, and eggs. Thanks to Hurricane Florence, the hardboiled-egg cookies were born.
Hardboiled Egg Chocolate Chip Cookies
- 2 sticks of butter, room temperature
- 1 ¼ cups Truvia brown sugar, packed
- 2 tsp vanilla
- 2 hardboiled eggs, peeled (seems silly to add this, but stranger things have been asked)
- 1 tsp salt
- 1 tsp baking soda
- 2 cups almond flour
- 2 scoops Protein Blend (I used BioTrust Platinum1 Vanilla Cupcake)
- 2 cups chocolate chunks/chips
- Preheat oven to 350 degrees.
- In mixer, cream together butter and brown sugar until light and fluffy.
- Add vanilla and eggs and beat until completely incorporated.
- Add baking soda, salt, and flour and continue mixing until combined.
- Fold in chocolate chunks/chips.
- Drop even amounts onto cookie sheet (or roll into balls).
- Bake for 8 – 10 minutes until edges begin to golden.
Yields 24 serving
- Calories: 217
- Fat: 17 g
- Carbs: 18 g
- Fiber: 2 g
- Sugar: 11.4 g
- Protein: 4.25 g
Avocado Toast Plus
- 2 slices bread
- 1 hardboiled egg
- ½ avocado
- Avocado oil
- Red pepper flakes
- Prepare toast.
- Slice avocado and layer on top of toast. (You could also smear avocado on top of the toast if you prefer.)
- Add sliced hardboiled egg on top of avocado.
- Drizzle with avocado oil.
- Sprinkle red pepper flakes on top.
- Optional: add capers and parsley on top.
Yields 1 serving
- Calories: 499
- Fat: 36 g
- Carbs: 34 g
- Fiber: 9 g
- Sugar: 4 g
- Protein: 13 g
- ½ head of romaine
- ½ head of Boston lettuce
- 6 slices of bacon
- 1 avocado
- 1 chicken breast
- 1 tomato
- 2 hardboiled large eggs
- 2 Tbsp chives
- 1/3 cup red-wine vinegar
- 2/3 cup extra virgin olive oil (EVOO)
- 1 Tbsp Dijon-style mustard
- 1 tsp stevia
- ½ cup blue cheese
- Cook chicken and bacon and set aside.
- In a large salad bowl, combine the lettuces.
- Arrange chicken, bacon, tomato, avocado, egg, and chives decoratively atop the lettuce.
- In a small bowl, whisk together vinegar, mustard, and salt and pepper to taste.
- Add the oil in a slow stream, whisking, until it is emulsified.
- Stir in blue cheese and stevia to taste.
- Serve separately or toss in with the salad.
Yields 4 serving
- Calories: 656
- Fat: 57.5 g
- Carbs: 9.75 g
- Fiber: 5.75 g
- Sugar: 3 g
- Protein: 27 g
- 12 large eggs
- ½ cup mayonnaise
- 2 Tbsp apple cider vinegar
- 2 Tbsp pickle relish
- 1 ½ tsp Dijon mustard
- Salt and pepper, to taste
- 2 Tbsp paprika
- Halve hardboiled eggs lengthwise.
- Spoon out yolks into a small bowl and place whites on a serving platter.
- Using a fork, mash yolks, then stir in mayonnaise, vinegar, relish, and Dijon.
- Spoon mixture evenly among egg whites and smooth top.
- Carefully dust paprika all over yolk mixture, and add salt and pepper to taste
Chef Note: You could replace the mayonnaise with Greek yogurt if you are so inclined, but this is a recipe I have been using for so many years and have been asked to bring to so many family gatherings and picnics that I don’t often change it up unless I am just making it for myself. 😉
Yields 24 serving
- Calories: 58
- Fat: 4.2 g
- Carbs: 1.7 g
- Fiber: .2 g
- Sugar: .58 g
- Protein: 3.3 g
- 4 hardboiled eggs
- 2 slices pancetta
- ¼ cup Greek yogurt
- 1 tsp Dijon mustard
- 1 Tbsp dill
- ½ tsp lemon zest
- Peel eggs and cut into a rough dice.
- Add Greek yogurt, mustard, pancetta, and lemon zest.
- Top with dill.
- Serve egg salad atop greens for a healthy salad.
Chef Notes: You could also use bacon in place of pancetta.
Yields 2 serving
- Calories: 201
- Fat: 13 g
- Carbs: 3 g
- Fiber: .35 g
- Sugar: 2 g
- Protein: 17 g