Later this month, kids and adults alike will partake in the yearly tradition of coloring and hiding dozens of Easter eggs. But once the candy is gone and the holiday is only a memory, you’re left with a bunch of hard-boiled eggs to be eaten.
Once thought to be a contributing factor in raising bad cholesterol levels, the much-maligned egg should once again assume its “incredible, edible” status – eggs have numerous health benefits. Additionally, recent studies have concluded that eggs do not contain as much cholesterol as previously thought.
High in protein and surprisingly low in calories, eggs are a great choice for those trying to drop a few pounds. And did you know that eggs are one of few foods that naturally contain vitamin D, which is vital to overall good health?
Eggs are also good sources of folic acid, vitamins A and B and potassium, too. So go ahead and enjoy snacking on those leftover Easter eggs, or try a delicious egg salad. Your body will thank you.
Easter Egg Salad
- 8 eggs
- ½ c. finely chopped celery
- ½ c. reduced fat mayonnaise
- ¼ c. Dijon mustard
- 1 tbsp. sweet or dill relish
- 3 tbsp. minced red onion
- Salt and pepper to taste
If you don’t already have extra Easter eggs on standby, place fresh eggs in a single layer in a large saucepan or pot. Cover with cold water and bring to a boil over high heat. Reduce heat to a simmer and cook for 10 minutes. Remove pot from heat and place in the sink under cold, running water. Once the eggs are cool, dry and peel them and thinly chop both the whites and the yolks. In a large bowl, combine eggs, celery, mayonnaise, mustard and relish; mix well. Stir in the onion and season with salt and pepper to taste.