Egg recipes from our weekend Hy-Vee dietitian - KWWL - Eastern Iowa Breaking News, Weather, Closings

Egg recipes from our weekend Hy-Vee dietitian

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"Eggs-travaganza"

It is that time of year when we dye ‘em and hide ‘em, but what about eating ‘em? With an abundance of hard boiled eggs this time of year, you may be wondering if eating them is going to crack up your healthy eating plan. Never fear, research has shown that an egg a day is OK. Plus, let Stephanie share with you the variety of ways to safely use hard boiled eggs.

Eggs-tra Nutrition

Just one egg contains only 70 calories and provides key nutrients for health. These nutrients include six grams of appetite-suppressing high-quality protein and 13 different vitamins and minerals, including immune-enhancing Vitamin A and bone-building Vitamin D and a very absorbable form of heme iron. Plus, moms-to-be and their babies will benefit from the abundance of choline in eggs, which enhances brain development.

Only use eggs that have been refrigerated and discard eggs that are cracked or dirty. When cooking, place a single layer of eggs in a saucepan. Add water to at least one inch above the eggs. Cover the pan, bring the water to a boil, and carefully remove the pan from the heat. Let the eggs stand (18 minutes for extra large eggs, 15 minutes for large, 12 minutes for medium). Immediately run cold water over the eggs. When the eggs are cool enough to handle, place them in an uncovered container in the refrigerator where they can air-dry.

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The Perfect Hard-Boiled Egg

Source: www.hy-vee.com

Serves: Varied servings

All You Need

1 amount Hy-Vee large eggs

All You Do

Place eggs in a single layer in saucepan and add enough water to cover at least one inch above eggs.

Dover and bring to a boil quickly. Turn off heat and remove saucepan from burner.

Let eggs stand, covered, in the hot water for 15 minutes.

To help prevent a dark surface on the yolks, immediately run cold water over eggs or place them in ice water until completely cooled.

Peel after cooling for immediate use or refrigerate in the shell in the carton for use within 1 week.

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Spinach-Stuffed Eggs

Source: www.hy-vee.com

Serves 12

All You Need

12 whole hard boiled eggs

10 oz frozen spinach

1 pinch salt

1 pinch pepper

¼ cup light mayonnaise

2 teaspoons olive oil

2 teaspoons grated parmesan cheese

All You Do

Cook the spinach. Drain and squeeze dry. This is important as you do not want any excess spinach juice in this dish.

Carefully shell the eggs and slice them in half lengthwise. Separate the yolks from the whites. Mash the yolks with spinach, mayonnaise, oil, cheese, salt and pepper.

Fill each egg white half with the yolk mixture. Try to do this neatly so that the white of the egg does not have the filling dribbling over it; the beauty of this dish is the pristine look of the white against the green-yellow color. Chill, covered with foil or plastic wrap, until serving time.

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Bistro Broccoli Salad

Source: www.aeb.org (American Egg Board)

Serves 24

All You Need

2 ½ cups plan non-fat yogurt

½ cup reduced-fat mayonnaise

¼ cup sugar

¼ cup red wine vinegar

1 ½ teaspoons salt

1 teaspoon celery seed

¼ teaspoon white pepper

24 large, peeled, hard-cooked eggs, coarsely chopped

2 lbs. fresh broccoli flowerettes

28 oz. seedless red grapes

1 ¼ cup red onion, finely chopped

½ cup dry roasted sunflower seeds

All You Do

In mixing bowl or blender, thoroughly blend yogurt, mayonnaise, sugar, vinegar, salt, celery seed and white pepper; cover and refrigerate.

In large bowl, combine eggs, broccoli, grapes, onion and sunflower seeds.

Blend in dressing. Cover and refrigerate salad until serving.

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Herbed Egg Salad Sandwiches

Source: www.hy-vee.com

Serves 4 sandwiches (Serving Size: 1 sandwich)

All You Need

4 large hard-boiled eggs, peeled & chopped

2 tablespoons low-fat or non-fat mayonnaise

2 tablespoons low-fat or non-fat sour cream (or Greek Yogurt)

2 tablespoons minced fresh herbs, such as parsley, chives and/or tarragon

1 whole scallion, minced

2 teaspoons fresh lemon juice (or to taste)

1 teaspoon Dijon mustard

1 pinch freshly grated lemon zest

1 amount salt & pepper (to taste)

8 slices whole-grain bread

All You Do

In a bowl, stir together eggs, mayonnaise, sour cream, herbs, scallion, lemon juice, mustard and lemon zest.

Add salt and pepper to taste, and combine well.

Make 4 sandwiches, using 8 slices of bread, pressing together gently.

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Creamy Caesar Salad Nicoise

Source: www.kraftrecipes.com

Serves 2

All You Need

3 cups torn mixed salad greens or romaine lettuce

1 cup fresh green beans, trimmed, halved, cooked and cooled

1 cup grape tomatoes

¼ cup slivered red onions

¼ cup small pitted black olives

¼ cup KRAFT Light Classic Caesar Dressing

1 pouch (3 oz) albacore tuna

1 hard-cooked egg, sliced

2 tablespoons KRAFT Shredded Parmesan Cheese

All You Do

Toss greens with beans, tomatoes, onions and olives in large bowl.

Add dressing; toss to coat. Divide evenly between two salad plates.

Top with tuna and egg slices; sprinkle with cheese.

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