Hard-Cooked Eggs: Leftover Logic
So you hard-boiled eggs for Easter, and now you have a dozen or more sitting pretty but about to go to waste unless you use them pronto? Sure, you can simply peel and eat one for a snack on the go or an easy breakfast nosh, but there are plenty of ways to incorporate them into all-new, delicious meals.
Plus, eggs have an average of 6 grams of protein (12 percent of the recommended daily allowance), contain vitamin D (which helps your body absorb calcium,which builds strong bones), and are a truly economical food choice. Eggs also contain cholesterol, of course, but eating them in moderation can still be part of a healthy diet. So c’mon; get cracking!
Making deviled eggs is one of the easiest solutions. These Three-Herbed Deviled Eggs include parsley, chives, and dill (fresh or dried) to give the sunny flavor of the eggs a bright and fresh accent. Or try Nana’s Deviled Eggs (pictured at top), which give the idea of bacon and eggs a tasty twist.
Fresh asparagus is a wonderful complement for hard-cooked eggs. Here, asparagus is lightly sautéed in garlic and olive oil, then placed on fresh greens and topped with slices of hard-cooked eggs, and served with a vinaigrette. It’s a beautiful bowl of spring flavors.
Potatoes and veggies combine in this cheesy, easy casserole that’s crowned with slices of tomato and hard-cooked egg. Perfect for a weeknight supper, prep time is about 25 minutes, and because you have your protein (from the eggs), vegetables, and dairy all in one dish, dinner is a breeze.